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Maple Apple Walnut Tarts

4 Comments

I was standing in line at the grocery store the other day, so I picked up a little cookbook that they have sitting next to the tabloids and magazines. I was flipping through it and decided on a whim to buy it. I mean, I have enough cookbooks. I don’t need more books that never get used. I could stay busy FOREVER with The Joy of Cooking Book. But, I hate long recipes. I hate recipes that need to be exact and precise. I’m all for fast and easy and what I have on hand.
So I came home with this little Pillsbury Holiday Dessert recipe book and sat down with my daughter and asked her what Mommy should make. One bummer about The Joy of Cooking is no pictures. I want pictures. I need pictures.
Their Maple Apple Walnut Tart sang to me. I had apples. I had walnuts. I had maple syrup. AND I had a frozen pie crust waiting to be used. So, this is what I made.

For a full size Tart or 8 mini tarts – You will need:
frozen pie crust package (2 crusts)
2 eggs
1/2 cup packed brown sugar
3/4 cup pure maple syrup
1/2 cup melted butter
2 Tbls flour
dash of salt
2 cups sliced peeled apples
3/4 cup chopped walnuts

Heat oven to 350 deg F. Unroll pie crust and line tart pan. Trim off edges.

Mix eggs, brown sugar, syrup, butter, flour and salt. Stir in walnuts and apples. Pour into pie pan. Make fancy decorations out of extra crust to add to top. I used mini leaf cookie cutters.

Bake for 45 to 50 minutes for a full size tart, 30 minutes for the mini tarts or until golden brown. Cool 2 hours before serving with whipped cream and syrup.

These had the perfect crunch from the walnuts and sweet from the maple syrup all coming together with the apples… mmmmmm! Serve it with whipped cream or ice cream with some maple syrup drizzled over top.

Make Some Yummy Tonight!
Enjoy

This was shared with
Tidy Mom
Simply Sweet Home
Alli-n-Son
Sweet as Sugar Cookies
My Sweet and Savory
Sweetology
Everyday Sisters

Trish - Sweetology101

Tuesday 25th of October 2011

now this is FANTASTIC!!! I love it and I am super excited you shared it w/ us at the Tea Party.

Karyn - Pint Sized Baker

Monday 17th of October 2011

Carol and Jacqueline, the ice cream is just vanilla with some maple syrup drizzled over it. It's all natural, so that might explain the very light golden color.

Jacqueline

Saturday 15th of October 2011

Coming over from Sweets for a Saturday. Come and join my great giveaway!

I am sooo with you on cookbooks without photos. I just saw a beautiful new Chocolate cookbook with scalloped edges at Bed Bath and Beyond and there were hardly any pictures and the ones she had were mostly of chocolate chips. She needs to read a few blogs. People are visual, hello! Your visuals are wonderful. And I too want to know what ice cream that is.

Carol

Friday 14th of October 2011

I really don't know were this 'cooking gene' came from!!! What kind of ice cream is that?? Looks interesting!!!