This delicious dried apricot and walnut tart combines a buttery crust with a flavorful filling made of sweet dried apricots and crunchy walnuts. Perfect for tea-time gatherings or as a dessert after a meal, this tart offers a delightful mix of textures and flavors. The crust is tender, and the filling is rich, combining the sweetness of sugar with the nutty, chewy goodness of walnuts and apricots. Simple yet elegant, this tart is a beautiful way to bring a traditional dessert to the table with a twist.

Full Recipe:

Ingredients:

For the Tart Crust:

Flour – 330-350 grams

Sour cream or yogurt – 100 grams
Baking soda – 1 tsp
Egg – 1 large

Salt – a pinch
Sugar – 70 grams
Butter – 100 grams, softened

For the Filling:

Walnuts – 150 grams, chopped
Sugar – 50 grams

Dried apricots – 200 grams, chopped
Sugar – 50 grams

For Greasing:

Egg yolk – 1 (for brushing the top of the tart)

Step-by-Step Instructions:

Step 1: Prepare the Dough

Mix the dry ingredients: In a large mixing bowl, combine 330-350 grams of flour with a pinch of salt and 1 tsp of baking soda. Stir to distribute the ingredients evenly.
Add the butter: Cut the softened butter into cubes and add it to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until it resembles coarse crumbs.

Mix in the wet ingredients: In a separate small bowl, whisk together the sour cream (or yogurt) and the egg. Gradually add this mixture to the flour and butter, stirring gently until the dough starts to come together.
Knead the dough: Lightly flour a clean work surface and knead the dough briefly, just until it becomes smooth. If it feels too sticky, sprinkle a little more flour as needed. Once the dough is ready, form it into a ball, cover it in plastic wrap, and refrigerate for 30 minutes.

Step 2: Prepare the Filling

Chop the walnuts and dried apricots: Coarsely chop the walnuts and dried apricots. Make sure the pieces are relatively uniform for an even distribution in the tart.

Sweeten the filling: In a medium bowl, combine the chopped walnuts, 50 grams of sugar, and the dried apricots. Stir the mixture until the ingredients are well blended and set aside.

Step 3: Assemble the Tart

Roll out the dough: Preheat your oven to 180°C (350°F). Remove the dough from the refrigerator and divide it into two portions: one slightly larger for the base and a smaller portion for the top layer. On a floured surface, roll out the larger portion of dough into a circle, about 5mm thick, and large enough to fit into a 22 cm (9-inch) tart pan.
Place the dough in the tart pan: Transfer the rolled-out dough into the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.

Add the filling: Evenly spread the walnut and dried apricot mixture across the bottom of the tart shell.
Roll out the remaining dough: Roll out the smaller portion of dough to create the top crust. You can either leave it as a solid top or cut it into strips to create a lattice design.
Seal and trim the edges: If using a solid top, cover the filling with the rolled-out dough, pressing the edges to seal. Trim any excess dough. If making a lattice, carefully weave the strips over the filling and press the edges to seal.

Step 4: Grease and Bake

Brush with egg yolk: Beat the egg yolk and use a pastry brush to gently brush it over the top of the tart. This will give the crust a shiny, golden appearance as it bakes.
Bake the tart: Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Cool: Once baked, remove the tart from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Cooking Tips:

Make ahead: You can prepare the dough a day in advance and store it in the fridge, or freeze it for up to a month. Thaw it in the refrigerator before using.
Filling alternatives: If you prefer, you can substitute dried apricots with dried figs, raisins, or dates for a different flavor combination. Similarly, you can use pecans or almonds in place of walnuts.
For extra flavor: Toast the walnuts lightly in a dry skillet before adding them to the filling. This enhances the nutty flavor and adds depth to the filling.

Storage:

Room temperature: Store the tart at room temperature, covered, for up to 2 days.
Refrigeration: If you prefer a firmer texture or need to keep it longer, store it in the refrigerator for up to 5 days.
Freezing: You can freeze the baked tart (whole or in slices) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before serving.

Nutritional Facts (per slice, based on 8 servings):

Calories: 380 kcal
Protein: 6 g
Fat: 22 g

Carbohydrates: 38 g
Sugar: 18 g
Fiber: 3 g

Sodium: 210 mg

FAQs:

Can I use other nuts instead of walnuts?
Yes, you can substitute walnuts with other nuts like pecans, almonds, or hazelnuts.
Can I make this tart gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend, you can easily make this tart gluten-free. Just make sure your baking soda is also gluten-free.

How can I make the tart vegan?
To make this tart vegan, you can replace the butter with a plant-based alternative and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) in place of the egg. Opt for dairy-free yogurt as well.
Can I add more spices to the filling?
Absolutely! Feel free to add a pinch of cinnamon or nutmeg to the filling for extra warmth and depth of flavor.
What’s the best way to serve the tart?
Serve the tart warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.

Conclusion:

This dried apricot and walnut tart is a fantastic dessert to serve for any occasion. The buttery crust paired with the sweet and nutty filling creates an unforgettable flavor experience. The recipe is adaptable, allowing you to make substitutions based on your preferences. Whether enjoyed on its own or with a scoop of ice cream, this tart will surely impress your guests. With its combination of rich ingredients and delicate texture, this recipe is bound to become a family favorite!