There is something so wonderful and comforting in the combination of apples and walnuts, especially during the colder months. The aroma and texture of this type of cooked filling is unmatched, as far as I am concerned.
Although this is not a very classic tart shell, it is actually my dearest, most favourite shell recipe. It has that old-fashioned feel to it, and I love it dearly. It comes together incredibly quickly, and it always works.
And this type of dessert is overall one of my favourites, because it keeps for a long time, it does not have to be refrigerated, and it is quite straightforward. The joy of simplicity on a dessert plate.
My tips for success.
The vegan butter does not have to be cold, but I find it works better if it is. Straight out of the refrigerator into the bowl keeps the dough nice and cold and it reduces the time and planning needed for the tart itself.
When it comes to apples, definitely choose the variety you enjoy eating. I usually go for sweet cooking apples for this tart, but Granny Smith works perfectly, as well. You can also add a dash of cinnamon, for that wonderfully cosy flavour profile.
On a final note, as I love walnuts and apples, I used toasted walnuts. If you prefer hazelnuts or almonds, do use them in the same quantity and fashion, keeping in mind that the overall taste of the tart will change.
Ingredients
For the tart shell
100 grams vegan block butter, cold
50 grams icing sugar
170 grams plain flour
45 grams rye flour
45 grams fresh lemon juice
¼ teaspoon vanilla bean paste
For the filling
450 grams sweet cooking apples, grated
75 grams brown sugar
100 grams dried figs
75 grams toasted walnuts, ground
¼ teaspoon vanilla bean paste
Preparation
Start by making the filling. Roughly chop the dried figs and pour some boiling water over them, so they can soften. Grind the walnuts as coarsely as you like, and set them aside. Grate the apples finely and directly into the large saucepan where the filling will be cooked. Add in the sugar and place the saucepan over medium-high heat, letting the apples soften and heat up slowly.
Cook, stirring often, for about 10 minutes or so, until the apples cook down and start resembling jam. Meanwhile, blend the softened figs into a paste, along with the vanilla. Add the figs to the cooked apples and cook for a few more minutes, until blended and smooth. Remove from the heat, stir in the walnuts, and set it aside to cool down.
To make the shell, start by preheating the oven to 180°C and very lightly greasing a 20-cm tart tin. Place the cold vegan butter into a medium bowl, add in the icing sugar, and mash them together using a fork or a pastry blender. Keep mashing until it all blends together. Add in the lemon juice and vanilla, and combine everything. If it looks like it is splitting due to the lemon juice, it is fine, it will blend once the flours are added in.
Sift in both types of flour, and stir with a fork until coarse crumbs form, and then briefly knead the dough with your hands, only until it comes together into a ball. Roll the dough into a circle, about 25 cm in diameter, and fit it into a lightly greased tin. Remove any excess dough, dock the entire surface with a fork, and bake it immediately in a nicely preheated oven, at 180°C, for about 15 minutes or so. Remove from the oven and let cool completely.
Once both the shell and the filling are cool, fill the tart shell gently with the filling, and let it sit overnight in a cool place, but not in the refrigerator, overnight. Serve with some additional toasted walnuts, if desired. Yields 10 servings.
