Add the sugar, baking powder, salt, and cinnamon and pulse to combine. Pulse until there are no chunks and the nuts are finely ground.

Combine the walnuts and 1/2 cup flour in a food processor.

Transfer the apple filling to a container and cool to room temperature. Cook until the juices are thickened and become translucent. Increase the heat to medium-high and return to a boil, stirring constantly. Add the corn starch mixture to the apples.

How long they take to cook will depend on the type of apples. They should still have a bite to them and should hold their shape. Reduce the heat to medium-low and continue cooking until the apples are crisp-tender, stirring often. Cook over medium-high until the juices begin to boil. Put the apples and the rest of the juice in a large saucepan.Combine 1/4 cup of the juice with the corn starch. Set aside to macerate for at least 1 hour and as long as 3 hours. Combine the chopped apples with the sugar, maple syrup, salt and cinnamon.The crust will soften after the first day. It will keep for a few days in the refrigerator. This tart is best the day it is baked.Bake the tart on a sheetpan in case any juices boil over.In general, you want an apple that is very firm and has a good balance of sweet and tart flavor. Granny Smith apples are a good choice for baking.See this post to read more about the science behind macerating fruit. Macerating the apples will prevent them from completely breaking down and becoming like apple sauce.Lay the ropes over the tart to form the lattice. Alternately, take a small ball of dough and use your hands to roll it into a rope. You can refrigerate the strips before transferring them to the tart to make them less likely to crack. I use a small spatula to lift the strips onto the tart. For the lattice top I like to roll the dough between two sheets of parchment then use a pizza cutter to cut strips of dough.Alternatively, you can sprinkle chunks of dough into the pan and press them into place. I find it easiest to roll the dough between two sheets of parchment paper. The dough for this tart is very tender.I just serve the tart with the bottom of the pan still in place. The removable ring makes it much easier to get the tart out of the pan. Use a fluted tart pan with a removable bottom for this recipe.Helpful hints for making Apple Walnut Linzer Tart: Even if the lattice doesn’t look perfect, a generous sprinkle of powdered sugar will hide any imperfections and create a tempting finish for your creation.Īllow the tart to cool completely before removing the sides of the pan. The good news is, it will all bake together in the oven. See the helpful hints below before rolling the dough. But it is, admittedly, a bit of a pain to get that dough into the pan. The dough is super-easy to make, since the food processor does all the work.

I precook the apple filling so the juices from the apples don’t make the crust totally mushy in the oven. The filling for this recipe is pretty straight-forward.

These are wonderful fall flavors, of course, so Apple Walnut Linzer Tart would be the perfect dessert for any fall get-together or holiday dinner. I have taken the essence of the traditional recipe and switched up the flavor profile with walnuts and apples. Linzer Tart, traditionally made with a hazelnut crust and filled with raspberry preserves, is a wonderful, warming dessert. The crust is made with walnuts and the filling is made with fresh apples and cinnamon. Apple Walnut Linzer Tart is a twist on the traditional raspberry-hazelnut tart.

Cranberry linzer tart