when apples come into season, i love to make applesauce. the rest of the time, i indulge in apple butter-i love the spicy flavor. linzer tarts have always been a favorite of mine. the spicy, nutty dough is so rich and the tartness of the traditional raspberry filling go so well together. since it is definitely fall, i decided to left these two favorite things collide and see what came of it.
i took a traditional linzer tart dough and used some walnuts in it. the tart shell was filled with purchased apple butter, topped with a lattice and baked until golden brown. the filling was slightly tangy and a perfect compliment to the rich walnut dough. since the apple butter is the predominant flavor , use a good one that you like, either purchased or home made.
apple butter-walnut linzer tart
1 (9″) tart serving 8
3/4 cup almonds, natural sliced
3/4 cup walnuts, pieces
1 1/2 cup all purpose flour
2/3 cup sugar
zest of 1 lemon
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
12 tablespoons cold unsalted butter, cut into cubes
2 egg yolks
1 teaspoon vanilla
2 1/2 cups apple butter
preheat the oven to 350. toast the almonds and walnuts until fragrant and lightly browned, 5-7 minutes. allow the nuts to cool. turn the oven down to 325. place the sugar in the bowl of a food processor with the nuts and pulse together until the mixture resembles a coarse meal. add the sugar, lemon zest, cinnamon, cloves, salt and baking powder and pulse it to combine thoroughly. sprinkle the butter cubes over the top of the mixture and pulse to form a crumbly mass. add the egg yolks and vanilla and pulse to form a soft dough. shape a disk using 1/3 of the dough, wrap it and chill it. press the remaining dough evenly into a tart pan with a removable bottom. place the tart shell on a baking tray and line the shell with baking paper or coffee filters, fill with baking weights and partially bake the crust until it no longer looks shiny in the bottom and has just barely begun to show color, about 30 minutes. turn the oven back up to 350. remove the tart shell from the oven and carefully lift out the weights and paper. spread the apple butter evenly in the tart shell. roll the remaining piece of dough out about 1/8-1/4 inch thick and cut 3/4″ strips of dough. lay the strips over the filling to form a lattice top. bake the tart until golden brown on top and the apple butter is bubbly, about 50 minutes. allow it to cool before removing from the pan.
the end is very near…may the tart be with you…send a photo and i will post it here. firstname.lastname@example.org