Butter Nut Tart
has a walnut butternut-flavored cream baked under fresh sliced
apples. Although any tart crust can be used, we used a rich
short crust dough. This recipe is for an 11 inch fluted tart
pan with removable bottom.
Short Crust Dough:
2 c flour
1 T powdered sugar
1/2 t salt
12 T whole butter
1 egg, beaten
1 c walnuts, ground in a food processor
8 T unsalted butter, soft
1/2 c sugar
1/2 t butternut flavoring
4 to 5 apples, peeled, halved or quartered and sliced
Apricot Jam, heated for glazing
the crust: Stir dry ingredients in mixing bowl. Cut in butter
and egg. Knead lightly to combine. Chill thoroughly before rolling
filling: Stir together the ground nuts, butter, sugar and eggs.
Cover and chill until ready to use.
tart: Roll out short crust and line tart pan. Transfer all of
the butter nut filling and arrange decoratively the sliced apples.
Bake in a 350°F until browned and done.
Recipe from Renee Shelton.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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