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Mapple Maple and Apple Walnut Tart

Name: Mapple Maple and Apple Walnut Tart
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box; 2 eggs, beaten; 1/2 cup (125 mL) packed brown sugar; 3/4 cup (175 mL) pure maple syrup; 1/4 cup (50 mL) butter, melted; 2 tbsp (25 mL) all-purpose flour; Pinch of salt; 2 cups (500 mL) sliced peeled apples; 3/4 cup (175 mL) chopped walnuts; Milk, if desired; Whipped cream, as desired; Additional maple syrup, as desired

Prep 20 min
Total 1 hr 5 min
Servings 8

September 8, 2014

Ingredients

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
2 eggs, beaten
1/2 cup (125 mL) packed brown sugar
3/4 cup (175 mL) pure maple syrup
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) all-purpose flour
Pinch of salt
2 cups (500 mL) sliced peeled apples
3/4 cup (175 mL) chopped walnuts
Milk, if desired
Whipped cream, as desired
Additional maple syrup, as desired

Steps

1

Heat oven to 375ºF. In 10-inch tart pan, unroll 1 pie crust; trim along pan edge to remove excess crust. Set aside.
2

In large bowl, beat eggs, brown sugar, 3/4 cup maple syrup, the melted butter, flour and salt. Stir in apples and walnuts. Pour into crust-lined pan. Make lattice top using remaining crust. Cut crust into 1-inch wide strips. Place half of the strips across filling in pie plate. Place remaining strips crosswise across first strips. Trim ends of strips; seal edges. Brush top with milk.
3

Bake 45 to 50 minutes or until golden brown. Cool completely. Serve with whipped cream; drizzle with additional maple syrup. Cover and refrigerate any remaining pie.