Rustic Apple Tart with Tangy Cranberries

Ingredients 0/10

Step 1

Gently heat your oven to 415°F (210°C) and line a baking sheet with parchment paper. Roll out your pie crust onto the prepared sheet. In a bowl, mix together the walnuts, brown sugar, one egg, butter, and vanilla until everything is combined. Spread most of this walnut mixture over the crust, leaving about an inch border around the edges. Save a couple of tablespoons of the filling for later.

Step 2

Arrange the apple slices in a nice circular pattern on top of the walnut layer, then sprinkle the cranberries over the apples. Dot the reserved walnut filling here and there over the fruit. Fold the edges of the crust up and over the filling, overlapping as needed to create a rustic, freeform tart.

Step 3

Whisk the remaining egg with a splash of water, then brush this egg wash over the crust edges to help it brown beautifully. Sprinkle some Demerara sugar on top for a little extra crunch and sweetness.

Step 4

Pop the tart in the oven and bake until the crust is golden and the apples are bubbling, about 30 minutes. When it’s done, move the baking sheet to a cooling rack and let it rest for half an hour. Then, carefully lift the tart with the parchment paper and transfer it directly onto the rack to cool completely for about an hour.

Step 5

To serve, slide a large knife or angled spatula under the tart to loosen it from the parchment, then transfer it to your serving plate. Enjoy!