Autumn tart with apples, walnuts, and jam: great for a snack, breakfast or to serve at the end of a meal in autumn, perhaps with a cup of hot tea.
As soon as autumn arrives, my kitchen fills with warm and enveloping scents like apples, cinnamon, and walnuts. This autumn tart is one of the recipes I make most often during this period because it combines simplicity and taste in a dessert perfect for breakfast, a snack, or to accompany a hot tea on cooler afternoons.
The base is a crumbly shortcrust pastry, enriched by a soft and fragrant filling made of sautéed apples in a pan, chopped walnuts, and a layer of jam. The result is a homemade, rustic, and genuine dessert that will win you over at the first bite.
It is also a convenient recipe to prepare in advance: the day after it’s even better, with all the flavors well blended.
If you love seasonal desserts, this recipe will become one of your favorites.
But let’s see right away how to prepare the autumn tart with apples, walnuts, and jam.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups all-purpose flour
- 7 oz butter (cold)
- 1 cup sugar
- 2 eggs
- 1 egg yolk
- 1 lemon zest
- 1 tsp baking powder
- 2 apples (large)
- 2 oz walnuts (chopped)
- 3 tbsp jam (flavor of your choice)
- to taste cinnamon powder
- 2 tbsp sugar
- A few drops lemon juice
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Knife
- 1 Pan
- 1 Wooden spoon
- 1 Plastic wrap
- 1 Fork
- 1 Tart pan
How to prepare the autumn tart with apples, walnuts, and jam
On a work surface (or large bowl), pour the flour, sugar, and cold butter cut into pieces.
Mix everything with your hands until you get a sandy mixture.
Add the lemon, the grated lemon zest, and the eggs (whole plus yolk). Knead quickly until you get a smooth and homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In the meantime, prepare the filling. Peel the apples and cut them into thin slices or cubes (as you prefer). Put the apples in a pan with the sugar, a pinch of cinnamon, and a few drops of lemon juice (to prevent them from browning). Cook for a few minutes over medium heat, just long enough to slightly soften them. Turn off the heat and let them cool.
Divide the pastry into two parts. Roll out one half with a rolling pin on a lightly floured surface to a thickness of about 1/8 inch. Transfer the base to a buttered and floured tart pan and prick the bottom with a fork.
Spread 2-3 tablespoons of jam on the base, add the cooked apples and chopped walnuts.
Roll out the second half of the pastry and cover the tart, sealing the edges well. You can also create braided strips if you prefer a “tart” effect.
Bake in a preheated oven at 350°F and cook for about 35-40 minutes, or until the surface is nicely golden.
Let the tart cool completely, then dust with powdered sugar.
Storage
The tart keeps at room temperature for about 3 days, under a cake dome or wrapped in plastic wrap. Alternatively, you can keep it in the refrigerator for up to 5 days. It can be frozen already cooked, whole or in slices, well wrapped. It keeps for up to 1 month. Just thaw it at room temperature.
