[disclaim]This is a sponsored post on behalf of California Walnuts and Modern Mom. All opinions are 100% my own.[/disclaim]
When Thanksgiving comes around, I love planning the desserts, and it’s definitely not all about pumpkin pie. Half of my family doesn’t even like pumpkin pie. My dad is a huge fan of nuts and apple pie, so I thought this would be a great addition to the dessert able this year.
Walnuts are a great addition to both sweet and savory dishes. They can be seamlessly incorporated into so many dishes to add texture, taste, flavor, and depth to any meal.
Did you know walnuts are the only nut that provide a significant amount of plant-based omega-3 fatty acids at 2.5 grams per serving and just 1 oz of walnuts provides 4 grams of protein and 2 grams of fiber? I had no idea!
They are also the oldest known tree food, dating back to 10,000 B.C., and they have been cultivated for over a thousand years!
This Rustic Apple Tart with Walnut Streusel is so easy to make. If you’re scared of pie crust, you can’t really mess this one up because you just need refrigerated pie crusts! There’s no pretty edges to make, and it comes out beautifully.
First things first, peel and core three large apples. I used Pink Lady apples for no other reason than they were on sale and they were ginormous. I like my tarts full of fruit.
Thinly slice the apples. As you slice and throw them in the bowl, add lemon juice to prevent them from browning.
Next, pour the apple cider into a sauce pan, add the apples, and let it get hot. When it’s almost boiling, add about 1/3 cup of dulce de leche sauce. Stir it up until the dulce is melted and the apples are getting tender.
Overlap the pie crusts with about 2 inches at the top and bottom. Then, use your fingers to press them together into one larger pie crust.
Using a slotted spoon, transfer the apples to the center of the pie crust. Then drizzle the rest of the dulce de leche over the apples.
Next, mix up the Walnut Streusel topping and pour it over the tops of the apples.
Fold the pie crust inward leaving the middle open. Then, brush milk onto the edges and sprinkle with sugar.
Bake for about 20 minutes until golden brown. Let it cool and firm up before serving.
Add Walnuts and dulce de leche to a rustic apple tart for amazing texture and flavor!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 refrigerated pie crusts
- 3 large apples
- 1 lemon
- 1 cup of apple cider
- 1/2 cup dulce de leche
- 1/2 cup walnuts
- 1/4 white sugar
- 1/4 cup flour
- 3 tablespoons of butter, cold
- 1/4 cup milk
- 1 tablespoon sugar
- Set out pie crusts to get to room temperature.
- Preheat the oven to 425 degrees.
- On parchment, overlap the pie crusts so that they extend about 2-3 inches top and bottom. Then, gently work the dough together with your fingers at the overlaps.
- Peel, core, and thinly slice three apples.
- Place in a bowl and add lemon juice to prevent browning.
- Transfer the apples to a saucepan with a cup of warmed apple cider.
- Heat the apples and cider on medium high and stir occasionally.
- When they are very hot add 1/3 cup of dulce de leche sauce. (Leave the extra to drizzle in the crust).
- Mix it up until the dulce de leche has dissolved and then remove from the fire.
- Using a slotted spoon transfer the apples to the center of the pie crust.
- Then drizzle the remaining dulce de leche over the top.
- Mix up the Walnut Streusel topping with a fork.
- Pour it over the top of the apples.
- Fold the edges of the pie crust to the center.
- Brush with milk and sprinkle sugar around the top of the edges.
- Bake for 20 minutes until golden brown.
- Allow to cool and firm up before serving.
When you cook with California walnuts make sure you do the following:
- You can maintain the fresh taste of California walnuts by keeping them cold. If you’ll be storing them for a month or longer, store them in your freezer.
- Store them in an air-tight container and keep them away from foods with strong odors.