Pan-Fried Apple Tart with Basil, Lemon, and Walnuts

Chef Todd English says this stovetop tart, "rustic and homey," is his kind of dessert! Basil adds a hint of anise.

Servings: 6 to 8

Ingredients:

Dough
2-3/4 cups all-purpose flour
3/4 cup white sugar
1/2 cup walnuts, finely ground
1 cup (2 sticks) unsalted butter, chilled and thinly sliced
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
Grated zest of 1 lemon
1 teaspoon fresh lemon juice

Filling
1 cup raisins
1/4 cup Calvados or applejack
3 tablespoons unsalted butter
5 cups peeled and roughly chopped Granny Smith or McIntosh apples
1 cup lightly packed dark brown sugar
Grated zest and juice of 1 lemon
2 cinnamon sticks
1 cup toasted walnuts, finely chopped
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup chopped fresh basil leaves

Method:

To make the dough: Place the flour, sugar, and walnuts in a mixing bowl. Add the butter and, with your hands, mix until the butter has been completely incorporated. Add the eggs, egg yolks, vanilla, and lemon zest and juice. Mix with a spoon or by hand until the dough forms a ball. Divide the dough in half and shape into two disks. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees.

To make the filling: Place the nuts in a large skillet over medium heat and cook, shaking or stirring occasionally, until the nuts are brown, about 3 to 5 minutes. Place the raisins and Calvados in a small bowl and set aside until the raisins are plumped. Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Add the apples, brown sugar, lemon zest and juice, cinnamon sticks, and walnuts, stirring well after each addition. Cook until the apples are golden brown, about 10 minutes. Discard the cinnamon sticks. Place the cornstarch and water in a small bowl and stir to dissolve the cornstarch. Add the mixture to the apples and cook, stirring occasionally, until the mixture comes to a boil. Turn off the heat, add the basil, the reserved raisins, and the Calvados.

To assemble the tart, divide the dough into 2 pieces. On a floured surface, roll each piece into a 9-inch circle. Melt the remaining butter in an ovenproof 9-inch non-stick skillet over medium heat and place one of the dough circles in it. Cook for 2 minutes, then add the apple mixture and seal the edges together with the tines of a fork. Cook for 3 to 4 minutes.

Transfer the pan to the oven and bake until the tart is golden brown on the bottom, about 10 minutes. Remove the pan from the oven. Flip the tart over very carefully onto a flat plate and slide it back into the pan. (This is not an easy maneuver; if you break it, just call it a crumble.) Return the tart to the oven and cook until the other side is golden, about 10 minutes more.

Transfer the tart to a serving dish and let sit for 10 minutes. Serve warm.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

Next Recipe Tomato-Basil Salad Dressing >