In our house September 1st means the fall season has arrived. Yes, I know; it may be a few weeks before the actual start of fall but after the hot summers we have I am ready for fall. This tart definitely helps to bring in all of those cozy autumn feelings. The fig preserves pair well with the walnuts and apples. I like to use a mix of Granny Smith and Gala apples.
If you are ready to say goodbye to summer and hello to fall, give this recipe a go.
Ingredients
For this recipe I like to use my Basic Pie Crust. You can find the recipe link below.
Filling
- 6 tablespoons fig preserves
- ½ cup chopped walnuts
- 6 medium sized apples
- 4 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- pinch of salt
Instructions
Pie Crust
- Prepare the crust.
- Refrigerate while you prepare the filling.
Filling
- Peel, core, and cut the apples in half.
- Cut into thin slices and keep together so the apple halves maintain their shape. Set aside.
- Over low to medium heat melt the butter in a small sauce pan.
- Add in the brown sugar, cinnamon, nutmeg, ginger, and pinch of salt.
- Once combined and fragrant, remove from the heat.
Assemble and Bake
- Preheat oven to 350 degrees.
- Roll out the dough and press into a 9 inch tart pan.
- Trim the edges.
- Prick the dough with a fork around bottom. I do this about 12 to 15 times.
- Spread a layer of the fig preserves around the base of the crust.
- Layer the walnuts on top of the preserves.
- Arrange the apple slices on top of the walnuts. Make sure to keep the shape of the halved apples.
- Brush the melted butter mixture over top of the apples and walnuts.
- Bake for 40 minutes.
- While the tart is baking mix about 3 tablespoons of the fig preserves with a small amount of hot water. This will make a nice glaze.
- At the 40 minute mark remove the tart from the oven and brush the fig glaze over top.
- Bake for an additional 8 to 10 minutes.
- Remove from the oven and let cool.
- Enjoy!
