This is a fast, delicious, beautiful tart I made to use leftover nut roll filling. So easy you can whip it up for a quick dessert and so impressive you'll be proud to serve it for guests, too. Take it over the top with jarred caramel sauce, heated and drizzled over a scoop of good vanilla bean ice cream--outstanding!

Cindy Velt
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper.

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  • Arrange pie crust on the prepared baking sheet. Mix walnuts, brown sugar, 1 egg, butter, and vanilla extract together in a bowl. Spread the walnut filling over the pie crust, leaving a 1-inch border. Reserve 2 tablespoons of the filling in the bowl.

  • Arrange apple slices in a circular pattern over the filling. Sprinkle cranberries over the apples. Drop small amounts of the reserved walnut filling here and there over the apples. Fold crust over the filling, overlapping as necessary to form a rustic circle.

  • Beat remaining egg and water together to make egg wash. Brush edges of crust with the egg wash. Sprinkle Demerara sugar on top.

  • Bake in the preheated oven until the crust is browned and apples are bubbling, about 30 minutes. Place baking sheet on a cooling rack for 30 minutes. Lift up tart using the parchment paper and place directly on a cooling rack for 1 hour.

  • Run a large knife or angled cake spatula under the tart to release the parchment paper and transfer to a serving tray.

Cook's Notes:

Use a freshly made or store-bought pie crust. Substitute fresh apple pie filling for canned, if preferred.

If your nut filling is too stiff to spread, add a tiny bit of milk to get to the consistency you want.

Nutrition Facts

507 calories; 33.5 g total fat; 56 mg cholesterol; 208 mg sodium. 49.6 g carbohydrates; 7.4 g protein; Full Nutrition