Apple Walnut Tart

INGREDIENTS

For the Crust:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• ¼ teaspoon salt
• ⅓ cup Roasted Walnut Oil
• 3-4 tablespoons cold water

For the Filling:

• 3 large apples (Granny Smith or Honeycrisp work well), thinly sliced
• 2 tablespoons Gravenstein Apple White Balsamic Vinegar
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• ½ cup chopped walnuts

For the Glaze:

• 1 tablespoon Gravenstein Apple White Balsamic Vinegar
• 1 tablespoon Franklin Raw Honey

INSTRUCTIONS

• In a large bowl, combine the flour, sugar, and salt.
• Drizzle in the roasted walnut oil and mix with a fork until the mixture resembles coarse crumbs.
• Gradually add the cold water, one tablespoon at a time, until the dough starts to come together.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• In a large bowl, toss the apple slices with lemon juice to prevent browning.
• Add the apple white balsamic, brown sugar, cinnamon, and nutmeg, mixing until the apples are well-coated.
• Set it aside.
• Preheat the oven to 375ºF (190ºC).
• On a floured surface, roll out the chilled dough into a 12-inch circle.
• Transfer the dough to a tart pan, pressing it gently into the sides.
• Trim any excess dough hanging over the edge.
• Arrange the apple slices in a circular pattern on the crust, overlapping them slightly.
• Sprinkle the chopped walnuts evenly over the apples.
• Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden and the apples are tender.
• If the edges of the crust brown too quickly, cover them loosely with foil during the last 10-15 minutes of baking.
• In a small bowl, whisk together the apple white balsamic vinegar and honey.
• Brush the glaze over the warm tart immediately after removing it from the oven.
• Allow the tart to cool slightly before serving.