How to bake an apple walnut tart with butterscotch glaze

JamieTurner Feb 20, 2008 Food
Tarts, the European equivalent of American pies, have become very popular in the U.S. over the last few decades. Besides tasting great, they are very beautiful topped with colorful apples arranged in geometric patterns and glazed to a high shine. This deep dish tart is a wintertime favorite for the festive holiday season. The unsweetened fruit and rich butterscotch glaze create a happy interplay on the tongue. the walnut pieces add crunch and a pleasant toastiness. Serves 12.


6 medium tart green apples
2 cups toasted walnuts, coarsely chopped
1 each unbaked tart shell large enough for a 10-inch springform pan
  cups brown sugar
½ cup of water
¼ cup of corn syrup
1 cup heavy whipping cream
4 tablespoons unsalted butter
¼ cup apple cider vinegar 


  1. Pre-heat the oven to 375 degrees.
  2. Lay the unbaked tart shell gently over the top of the tart pan with at least 1-inch overlapping the edge on all sides. Work around the pan, gently lifting the edges of the dough so that it settles to the bottom of the pan and against the sides without stretching. Gently press the dough against the sides of the pan and into the corners.
  3. Peel and core the apples. Cut them into 1-inch slices. Toss half of the apples with the walnuts together and spread them onto the tart shell in the pan. Take the remaining apples slices and layer them circular shingle-style completely around the top of the tart.
  4. Bake until the shell is golden and the apples are tender, about 1 hour and 20 minutes. Set aside to cool.
  5. To make the glaze, combine all the remaining ingredients in a heavy bottom saucepan and bring to a boil. Continue boiling until the mixture smokes. Remove from the heat and cool until the glaze begins to thicken, 5 to 10 minutes.
  6. Spread the glaze over the fruit. Serve warm or at room temperature.


  • For a sweeter tart, sprinkle a mixture of white sugar, cinnamon and ground nutmeg around the top of the tart after glazing.
  • You can also put the tart under a broiler for no longer than it takes to color the top glaze to a golden brown, 1 – 2 minutes
  • Try spooning your favorite Vanilla Bean or seasonal Pumpkin Ice Cream onto the steaming Apple Walnut Tart with Butterscotch Glaze. Sprinkle with the cinnamon sugar mixture. Good as Gold!


  • Be careful not to eat too much of this desert, it’s a caloric nightmare that’s highly addictive and self-gratifying during anytime of the day or night.

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  • Last Updated : Mar 6, 2008