November 16, 2023

Inevitably, pumpkin pie graces the Thanksgiving table. Apples are at their peak in fall, so a sweet apple tart will bring joy, too.

Which do you prefer – apple or pumpkin? Which is healthier?  More importantly, who cares? Holiday indulgence is acceptable, so have a little of both.

apples are at their peak in autumn, so their presence at the Thanksgiving table is perfect

don’t fret if some of the apples fall apart since they will be snugly nestled between layers of cinnamon walnut crust

My kind of apple dessert involves patting the crust into the pan. Knock yourself out if you simply must roll out pie crust. I’ll be over here reading a nice magazine while you labor.

This simple cinnamon scented apple tart is fine when made one or two days ahead. Freeze if you like and defrost the morning of your meal.

the addition of ice cream boosts the nutritional value of this tart, I say

Cinnamon Walnut Apple Tart

recipe by Michele Humlan, The Good Eats Company

makes 8-10 servings

ingredients

3 tablespoons unsalted butter
1 teaspoon ground cinnamon
3 tablespoons light brown sugar
1.75 pounds apples (about 3 large), peeled, cored and sliced thinly
pinch kosher salt
crust
1 cup gluten free flour – I like King Arthur Measure for Measure*
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ cup packed light brown sugar
8 tablespoons softened unsalted butter
1 cup walnuts, chopped fine
* regular all purpose flour also works fine

directions

1. Make apple filling and let cool while you make crust (can be made the day ahead).
2. Melt 3 tablespoons butter over medium high heat in a heavy skillet (cast iron good), then whisk in teaspoon cinnamon and 3 tablespoons brown sugar with kosher salt.
3. Add sliced apples and gently cook over medium heat, stirring occasionally, until apples are soft and lightly caramelized, about 15-20 minutes (depends on firmness of apples).
4. Cool apples to room temperature; if chilled, allow to sit at room temperature til softened.
5. Preheat oven to 350 degrees.
6. Whisk flour, fine sea salt, the ½ cup light brown sugar and the other teaspoon cinnamon in a mixing bowl.
7. With clean hands work in the softened butter until uniform, then add walnuts.
8. Set aside ¾ cup of this mixture for the topping.
9. Pat the remainder with lightly floured hands into a 9 inch tart dish or pie pan, slightly up the sides.
10. Don’t be afraid of patting the crust down tightly.
11. Place apple mixture onto the crust, then scatter ¾ cup reserved crumbs.
12. Bake until golden on top and edges, about 30-35 minutes.
13. Can be made 1-2 days ahead, or frozen if made more than 1-2 days ahead.
14. Serve at room temperature or lightly warmed, solo or with ice cream.