This lovely book by Holly Herrick brought back a flood of memories from my teens. My mother is a wonderful cook, as was my grandmother, but neither of the two could bake. I had never even tasted a tart until my first trip to New Orleans as a teenager, with a group of students from my high school while dining at a sidewalk cafe. We were served small savory tarts filled with cheese and topped with carmelized onions. I think it was that trip that spawned my love for all things pastry (especially tarts).

Holly’s book Tart Love Sassy, Savory and Sweet is everything the title describes. It is filled with stories of what inspired her to become a pastry chef, and the people who inspired her along the way. Holly has included recipes for tarts and tartlets, both savory and sweet, as well as savory pies, pot pies, quiches and pockets.

There are so many delicious recipes throughout this charming and wonderfully photographed book. For this review I decided to make the Winesap Apple & Walnut Tart. Winesap apples are a tart but slightlysweet heritage apple. If you cannot find them you can also use granny smiths or macintosh. What really got my attention is the candied walnut filling which goes so with the apples. With Valentines Day just around the corner I thought this would be so pretty using my heart shaped tart pan. Enjoy!

WINESAP APPLE & WALNUT “WOW” TART

Equipment Needed:

One 12 x 1 inch round tart pan

1 recipe Master Sweet Pastry Dough (follows)

1 egg wash (yolk, a splash of water, pinch of salt blended together)

CANDIED WALNUT FILLING:

3 Tablespoons unsalted butter

2 1/2 cups finely chopped walnuts

1/4 cup light brown sugar

1 teaspoon ground cinnamon

Generous pinch of kosher or sea salt

APPLE FILLING:

6 large winesap apples (you can substitute granny smith or macintosh)

Juice of 1 lemon

3 Tablespoons butter, melted

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

Generous pinch of salt

1/4 cup light brown sugar

1 teaspoon vanilla extract

GLAZE:

3 Tablespoons apricot jelly mixed with 1 Tablespoon of water

DIRECTIONS:

Prepare the Master Sweet Pastry (recipe follows) then let it rest for at least 30 minutes or overnight before rolling it out.  On a lightly floured surface roll out the dough into a round of 1/4 inch thickness. Gently roll the pastry onto your pin and lift it on to your tart pan, lining the pan with your pastry. Roll the pin over the top of the tart pan, this will trim off any excess dough and create a flush tart border. Refrigerate the tart shell for 20 minutes (this will prevent shrinkage).

 

Pre-heat oven to 376 degrees F. Brush the prepared pastry shell with the egg wash, gently covering the bottom, sides and pastry top. Refrigerate briefly.

Prepare the candied walnut filling by heating the butter  over medium high heat until melted and bubbly. Add the nuts, brown sugar, cinnamon, and salt all at once, Toss to coat and continue cooking until lightly browned. Remove from heat and turn out onto to a large plate. Refrigerate to completely chill.

Meanwhile prepare the apple filling. Peel and thinly slice the apples. Toss the apple slices in lemon juice in a large bowl as you go along to prevent discoloration. After the all the apples are sliced and coated with the juice, add the remaining apple filling ingredients and toss thoroughly with your hands to coat.

To assemble the tart crumble the completely cooled candied walnuts evenly along the bottom of the pastry shell. Top with an attractively arranged fan of the apples to neatly cover the nuts in a single layer. Bake at 375 degrees F for about 35 minutes, until bubbly and golden and the apples are soft and pliable to the touch. Remove from the oven and allow to cool for 10 minutes. Heat the apricot jelly water in a small bowl in the microwave on high for a few seconds until melted. Stir to combine. Gently brush the top of the tart and the tart boders with the glaze for a pretty finishing touch. This is best when served warm.

 

MASTER SWEET PASTRY DOUGH:

Makes two 9 inch tart crusts

2 1/4 cups all-purpose flour (Holly recommends White Lily Flour)

1/4 cup sugar

Generous pinch of kosher or sea salt

2 sticks (1 cup) unsalted butter, cold and cut into 1/4 inch cubes

About 3 Tablespoons of ice cold water, or just enough to hold the pastry together

Combine the dry ingredients in a food processor and pulse 10 – 12 times (you may also do this by hand with a pastry blender). Gently incorporate the butter. Holly describes this as “wrapping” the butter with tiny packages of flour to help the pastry rise as it bakes. The butter needs to be incorporated quickly. In the food processor this should take between 40 to 50 quick successive pulses. With a pastry blender it takes about the same number of times cutting the butter into the flour. The pastry should resemble a coarse sand or sea salt. Slowly add the water while pulsing or blending. Add just enough to get the pastry to just come together and form a ball (about 2 to 3 tablespoons). Turn the pastry out onto a lightly floured surface, and with your hands very quickly shape it into a 2 inch thick round disk. Wrap the pastry in cling wrap and refrigerate for at least 30 minutes or overnight. The pastry can also be stored and frozen for 1 to 2 months. Thaw in the refrigerator overnight before using.