Ingredients
- 1 (9 inch) pie crust
- 2 cups chopped walnuts
- ½ cup dark brown sugar
- 2 eggs, divided
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
- 1 (20 ounce) can apple pie filling
- ½ cup dried cranberries
- 1 tablespoon water
- 1 tablespoon Demerara sugar, or as needed
Why This Dish Is Amazing
Chef Tips
- Toss the cranberries and apples in a little flour or cornstarch before adding them to the crust to prevent a soggy bottom.
- Chill the dough before rolling it out to make it easier to handle and to achieve a flakier crust.
Step 1
Gently heat your oven to 415°F (210°C) and lining a baking sheet with parchment paper. Lay out the pie crust on the prepared sheet. In a bowl, mix together the walnuts, brown sugar, one egg, butter, and vanilla until everything is well combined. Spread most of this walnut mixture over the crust, leaving about an inch border around the edges. Save a couple of tablespoons of the filling for later.
Step 2
Arrange the apple slices in a circle over the walnut layer, then sprinkle the cranberries on top. Dot the remaining walnut mixture over the apples in small spoonfuls. Fold the edges of the crust over the filling, overlapping as needed to create a rustic, free-form tart.
Step 3
Whisk the remaining egg with a splash of water to make an egg wash, and brush this over the crust edges. Sprinkle some Demerara sugar on top for a lovely crunch and sweetness.
Step 4
Pop the tart into the oven and bake for about 30 minutes, until the crust is golden and the apples are bubbly. Once it’s out of the oven, let it cool on the baking sheet placed on a rack for half an hour. Then, using the parchment paper, carefully lift the tart and set it directly on a cooling rack for another hour.
Step 5
When it’s cool enough, slide a large knife or angled spatula underneath to loosen it from the parchment, and transfer the tart to a serving plate. Enjoy!
