Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Fall desserts make good use of apples and this rich tart is no exception. Dried apricots and hazelnuts evoke flavors of fall, all wrapped up in a delicious vanilla wafer crust.
Heat oven to 350°F.
Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of greased 9-inch tart pan with removable bottom. Bake 8 minutes.
Combine sugar, corn syrup, eggs, flour, 2 tablespoons melted butter, brandy and 1 1/2 teaspoons cinnamon in bowl; mix well. Stir in hazelnuts, apricots and apple. Spoon mixture into crust. Bake 40-50 minutes or until deep golden brown. Cool 15 minutes. Remove side of pan.
Combine all topping ingredients in bowl. Beat at high speed until stiff peaks form. Serve with tart.
Dietary Fiber: 2g
Let's just say that when I brought this to the table, it was christened a 'suet cake look alike'...it sure won't be a do-over! The taste was not awful...just a bit odd looking! I used one half an apple and one half a pear, maybe I didn't dice them small enough but followed the rest of the recipe as written.
Oh you have done it this time. I adore the filling but the crust is one of my all time favorites. Truly I have never seen vanilla wafers as a base for a crust. Now I have tried using them and adding the Hazlenuts - oh my goodness! I see this as a base for future experamentation on other tart fillings. Thank you for a truly impressive addition to my Recipe Box!.
excellent and easy
I loved this tart! (So did everyone else!) At first, I didn't think one apple was going to be enough, but it was. I substituted dried cranberries and pecans, since that's what I had on hand. This reciipe is a Keeper!
I used dried cranberries instead of apricots. I also used pecans instead of hazelnuts because they were on hand. A very tasty seasonal desert and very easy.
Not having a 9-inch tart pan, I used a 12-inch pan instead, baking the crust for 7 minutes and then 35 minutes with the filling. Absolutely wonderful and next time I will try it with different nuts and dried fruits plus the apple. Delicious warm from the oven (slightly more crumbly) or reheating each slice in the microwave for 12 - 15 seconds.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1595
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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