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.