November 13, 2024

Thanksgiving dessert : apple or pumpkin ? My inner child with a powerful sweet tooth says both. You could crank out the make ahead Pumpkin Cheesecake Pie and this Apple Walnut Tart. This tart is best on the day it is made, but my experiments yielded delicious results even with defrosting.

This is so easy, yet looks involved. Make the filing the day ahead, then prepare the sour cream filling and  walnut streusel the day you bake. Holiday oven time is often a competitive sport. If you are making the whole feast, do the tart one day before. Cool spot storage like basement or pantry means you will not need to refrigerate. The custard interior is cooked and will be fine to enjoy. Think of those room temperature cream cheese danishes lounging in bakery display cases.

I love a good crustless tart. Nix the rolling of finicky dough and the tasteless grocery premade shells. Here the buttery cinnamon walnut crust is on top and all the tender sweet apple goodness lies below. Which apples are good for making pies and tarts? Seriously, any you happen to have in your kitchen. Still stumped? Here are some suggestions.

Invariably, there are those who swear that sides are the very best thing about Thanksgiving and other end-of-year holiday feasts. Join me as I nominate dessert as the course we all look forward to when gathering for the holidays.

Lightly sweetened apples topped with sour cream custard, then cinnamon scented walnut streusel

Apple Walnut Streusel Tart

recipe by Michele Humlan, The Good Eats Company

makes 8 servings

ingredients

2 tablespoons unsalted butter
5 cups ½ inch dice peeled apple
pinch fine sea salt
2 tablespoons cane sugar
1 cup sour cream
2 tablespoons flour, gluten free or all purpose regular
¼ teaspoon ground nutmeg
⅓ cup cane sugar
½ cup heavy cream
2 room temperature large eggs
½ cup packed light brown sugar
½ cup flour, gluten free or all purpose regular
pinch fine sea salt
¾ teaspoon ground cinnamon
4 tablespoons chilled unsalted butter
1 cup chopped walnuts (pecans if preferred)

directions

1. In heavy medium saucepan, melt the 2 tablespoons butter and add the apples, stirring occasionally over medium heat, until apples are just tender.
2. This will take 5-10 minutes depending on apples used.
3. Add the 2 tablespoons cane sugar and a pinch of salt; stir until sugar melts and apples are lightly caramelized, about another 5 minutes; a little browning is okay.
4. Cool to room temperature or chill overnight if making tart next day.
5. Preheat oven to 350 degrees if making tart on the same day.
6. In mixing bowl, whisk sour cream with 2 tablespoons flour, nutmeg, ⅓ cup cane sugar and heavy cream, then add eggs one at a time, whisking well.
7. Grease 9 inch ceramic or glass tart dish with butter or cooking spray, then add apples.
8. Pour custard over apples.
9. Bake until custard is set and barely jiggling in center, about 25 minutes; okay to see lightly browned edges.

Make the streusel while apple custard tart is baking.

1. While custard bakes in oven, prepare streusel in another mixing bowl.
2. Combine light brown sugar, ½ cup flour, cinnamon and pinch of salt.
3. Using box grater, grate chilled 4 tablespoons butter into flour mix and lightly toss together.
4. Add walnuts and sprinkle this streusel evenly over the still warm tart and bake another 20 minutes.
5. Allow tart to cool to room temperature before serving.
6. If made ahead, and stored at a cool spot at room temperature, you may very lightly warm in a 350 oven for 15 minutes before serving.
7. Ice cream will boost the nutritional content of this dessert. So I say.