This glorious autumnal tart incorporates many of the foods that have been associated with the festival of Halloween and its predecessors for centuries: apples, honey, walnuts and hazelnuts
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
100g walnuts
100g hazelnuts
40g unsalted butter
6 apples eg Pink Lady, peeled
6 tbsp clear honey
200ml apple juice
2 tbsp Calvados or brandy (or extra apple juice)
zest and juice of 1 lemon
3 tsp ground cinnamon
1 x 375g sheet ready-rolled puff pastry
1 x 375g sheet ready-rolled puff pastry
40g plain flour
For the toffee yogurt cream:
100ml whipping cream
200ml Greek-style yogurt
50g dark muscovado sugar
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Get ahead
You can roast the apples, make the nut paste and the toffee cream several hours ahead of assembling the tart.
Preheat the oven to 200°C, fan 180°C, gas 6. Toast the nuts on a baking tray in the oven for 5 minutes until just golden; remove and cool.
Melt the butter in a small pan, then use a little to brush a 20cm x 30cm baking dish. Cut the apples in half vertically. Use a melon-baller or spoon to scoop out the core, then put them in the buttered dish, cut-side down.
Stir 3 tablespoons of honey, 150ml apple juice, the Calvados, lemon zest and juice and 1 teaspoon of cinnamon into the melted butter, then drizzle all over the apples. Cover with foil and bake for 25 minutes. Carefully turn the apples, baste, re-cover and cook for a further 15-20 minutes until tender. Leave to cool for at least 30 minutes.
For the toffee cream, beat the cream and yogurt until thickened. Spread out in a shallow bowl and sprinkle evenly with the sugar. Cover and chill for 1 hour, or until the sugar has liquefied.
Unroll the pastry onto a baking tray, leaving it on its paper. Score a 15mm border all around the edge. Brush the border with some of the beaten egg to glaze.
Tip about three-quarters of the cooled nuts into a food processor and grind until they start to become paste-like. Add 3 tablespoons of honey, a good pinch of salt, 2 teaspoons of cinnamon, the flour and the rest of the beaten egg and pulse to combine. Spread the nut paste over the pastry, keeping it inside the border. Roughly chop the rest of the toasted nuts and scatter onto the filling then arrange the apple halves on top, cut sides up. Spoon the juices from the baking dish into a small pan and add the remaining 50ml apple juice.
Bake the tart for 25 minutes or until crisp. Leave to rest for 10 minutes. Meanwhile, boil the honey-apple juices until syrupy. Brush over the apples to glaze, then slice the tart. Marble the now-dissolved brown sugar through the yogurt cream and serve alongside.
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Apple tarts have long been a favorite; served hot or room temperature, they are always a crowd-pleaser. Be sure to have Golden Delicious or Jonagold apples on hand for an exceptional tart you won't soon forget. Braeburn is another great choice thanks to its sweet-tart and spicy flavor.
Last fall I learned you could freeze entirely assembled un-baked pies; then bake the frozen-solid pies directly from the freezer… no thawing required. This fall, I gave the method a go with this French apple tart. For this recipe, simply follow the process through step 5, stopping after you add the cubed butter.
That's why she loves the tart so much—all you have to do is pop it in the oven! Then just grab some vanilla ice cream and warmed caramel sauce to serve, and you have the most delicious, easiest store-bought dessert you could imagine.
Granny Smith, McIntosh, and Pink Lady fall on the tart end of the spectrum. While tart apples can be great for snacking, they're often ideal for baking and can handle a lot of added sweetness. Other types, like Braeburn and Golden Delicious apples, fall somewhere in the middle.
Frozen apples should last up to a year and can be tossed with the other pie filling ingredients to go directly into the pie without needing to be defrosted first.
The reason some apples are tart, while others are sweet, is because of varying levels of acids in the fruit, and especially the varying levels of malic acid. This naturally occurring compound is often referred to as “apple acid” because it makes up 94% of the total acid in an apple ghostwriting seminararbeit.
The tart is delicious cold, room temperature is perfect and it doesn't need anything to accompany it. But it is also rather good served warm with a dollop of cream or a scoop or ice cream for a lovely dessert.
When the pie has cooled, it's time to decide: refrigerator or counter? "Apple pies that contain no eggs or cream can be stored on a kitchen counter for up to two days," notes Tiner. "Afterwards, if there is any left, the pie should be stored in the refrigerator."
Red Delicious apples contain more anthocyanidins that provide their color and powerful antioxidants. They also have more calcium than other apples. Not only do they taste sweet, but they also encourage healthy weight loss and balance out the bacteria in your colon.
Granny Smith apples are light green in colour. The tart flavor of these apples makes them one of the most versatile varieties of apple to cook with. They are popularly used in many apple dishes, such as apple pie, apple cobbler, apple crumble, and apple cake.
Other apple varieties that lean towards the tart side are: Pink Lady® apples, Braeburn apples, McIntosh appes, Jonathan apples, Empire apples, and Cortland apples.
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
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Prep time: 35 mins
