Apple Tart with Raisins and Walnuts

Instructions

1. In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
2. In a small bowl whisk, together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms.
3. Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
4. (you will make this dough twice, 1 for crust and 1 for decorative topping. This can be done the day before)
5. Preheat heat oven to 400F (200C)
6. Once dough is chilled, roll out 1 disk to ⅛” thickness and fit into a removable bottom tart tin. Trim edges of dough around rim and then fold crust into tin to create a double crust and trim edges. Place in freezer until ready to fill.
7. Meanwhile, in a large bowl add apples, brown sugar, pumpkin pie spice, fresh lemon juice, cornstarch and water. Toss to combine. Then add walnuts and toss to coat. Set filling aside.
8. Then roll out second disk to ⅛ inch (3 mm) thickness and cut out favorite fall shapes (leaves, acorns etc) transfer shapes to a baking sheet lined with parchment paper.
9. Remove tart shell from freezer. Add ½ cup of apple sauce to bottom of the shell, smoothing out to cover the bottom of the surface. Add apple filling on top, smoothing out to form an even layer. Tuck in diced butter in and around the apples, burying it under the apples.
10. Add decorative shapes on top. Brush shapes lightly with egg white.
11. Bake at 400F (200C) for 15 mins. Then reduce temperature to 350F (175C) and bake for another 15 minutes.
12. Allow to cool completely. Remove from tin and dust lightly with powdered sugar. Serve with homemade whipped cream.
13. For whipped cream, combine cream, sugar, vanilla and calvados, in an electric mixer, whip on high until soft peaks form. Keep refrigerated until ready to use. Serve with tart! Enjoy!