Add Walnuts and dulce de leche to a rustic apple tart for amazing texture and flavor!
Rustic Apple Tart
- 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.
- Category: Dessert
- Cuisine: American