Apple Pecan Tart
This is a very pretty tart perfect as the finale for a special dinner, or during the holidays. The creamy pecan filling for this tart can be made a day ahead if you like.
Serves: 8Hands-on: 40 minutesTotal: 2 hours 20 minutesDifficulty: Medium
- 1 refrigerated pie crust (9 inches), unbaked
- 1 1⁄2 cups pecans
- 1 1⁄3 cups confectioners’ sugar
- 1 egg white
- 1⁄2 tsp. vanilla
- 1⁄4 tsp. salt
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 2 Tbsp. granulated sugar
- 1⁄2 tsp. cinnamon
- 1⁄4 cup apricot jelly, melted and cooled
- Preheat oven to 350°F.
- Unroll the pie crust on a lightly floured surface and gently roll the pie crust until it is roughly 12 inches in diameter. Place the pie crust into an 11-inch tart pan and press the crust into the pan. Cut off any excess. Chill while you prepare the remaining ingredients.
- Into the work bowl of a food processor or blender add the pecans, confectioners’ sugar, egg white, vanilla, and salt. Pulse until the nuts are ground then let the machine run until it forms a smooth paste, about 2 to 3 minutes. Transfer to an airtight container and chill for 1 hour.
- Preheat oven to 375°F.
- Spread the pecan filling evenly inside the prepared tart pan. Starting at the outside, layer the apple slices onto the filling in concentric circles. Dust the apples with granulated sugar and cinnamon. Bake for 35 to 40 minutes, or until the apples are tender. Cool to room temperature, then brush the apples with the melted apricot jelly before serving.