Wrap in plastic and refrigerate for about 30 minutes, or until chilled. Turn the pastry out onto a work surface and pat into a disk. Pour the cream mixture into the food processor and pulse until moist crumbs form. In a small bowl, whisk the cream with the egg yolk. Add the butter and pulse until it is the size of small peas. The aromas emanating from this rustic cranberry apple tart as it bakes are warm and inviting.In a food processor, pulse the flour with the sugar and salt. The key to moving the tart is using both hands and holding it from the sides of the pan, rather than the bottom. The foil or paper lining will also catch any spills or leaks, so less dishes for you. It makes it easier to transfer to and from the oven. To save yourself from a kitchen disaster, bake the tart on a baking sheet lined with foil or parchment paper. Why? Let’s just say, you run a greater risk of your apple cranberry tart ending up on the floor (ask me how I know). The tart pan has a removable bottom, which is very convenient for serving, but perilous for baking and transporting. It bakes into a gloriously rustic, cobblestone finish with a lightly spiced, burnished crust. Sprinkle the tart liberally with cinnamon sugar and dot the top of the apple walnut tart with butter.Īs the tart bakes, the filling spreads and fills the walnut crust.Just use a rubber spatula to smooth the filling into place. Carefully lift the plastic wrap from the pie plate and invert it into the prepared walnut crust in the tart pan.Remove the apple cranberry walnut “custard” from the refrigerator.Run the rolling pin over the fluted edge to trim the excess dough away.įilling the walnut crust with apple cranberry tart filling.Gently press the walnut crust into the bottom and sides of the pan.Gently transfer the pie pastry to the tart pan, inverting it into the tin.Gently lift the bottom plastic, lifting the dough from the counter so it’s supported by the plastic wrap and work your hand (fingers spread wide) under the plastic and dough. Remove the top sheet of plastic and discard.Roll the dough until you have a 12-14″ circle.Use a rolling pin to roll out the dough from top to bottom, side to side and angle to angle, lifting the top piece of plastic and resetting it after each roll.Place the chilled disc of dough in the center of the plastic and cover with another sheet of plastic wrap.Line a workspace with plastic wrap (you may need two sheets, one slightly overlapping the other) to roll out the pastry dough.The easy way to roll out walnut pie crust In other words, it’s a bitch.Īfter years of fighting with dough, I’ve come up with a simpler, easier method, that doesn’t add more flour to your crust (which can make it tougher and less flaky). It fights me when I try to lift it up and tears when pressing into a pie shell. It’s that the homemade pastry always sticks to my counter, despite a generous flour layer. It’s not assembling the dough that vexes me. I’ll be honest, I’ve had a love/hate relationship with pastry for years. If you chill longer than 20 minutes, remove the dough from the refrigerator and let rest for 20 minutes before rolling out.
#CRANBERRY TART PRO#
Pro Tip #1: If the dough seems dry or isn’t coming together, you can add more ice water one tablespoon at a time, and pulse it until it does come together Press into a disc, wrap in plastic wrap and chill for 20 minutes.Transfer the walnut crust dough to a work surface and quickly form into a ball.Pulse about 8 times or until the dough just starts to come together.Whisk together the egg yolk and ice water and add to the flour mixture.
Finely chop the toasted walnuts in the food processor.The crust does need to rest in the refrigerator for about 20 minutes before rolling out, so factor in some time for that. The nutty, wholesome walnut crust is easy to assemble in a food processor in just a few minutes.
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