Mulberry Hazelnut Apple Tart Recipe


In my opinion, your Valentine essentials consist of anything with chocolate; it’s sort of the unofficial sponsor of Valentine’s Day. But chocolate isn’t always given, and if your special someone isn’t a chocolate lover (hard as that may be to believe), I have an alternative dessert. I prepared a hazelnut cream apple tart with a hidden layer of mulberry preserves that I canned last summer.

I’m sure your sweetie will be appreciate your sweet (no pun intended) gesture and that these little drool-inducing sweets will create special memories in his/her heart.

1. Info for Mulberry Hazelnut Apple Tart Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 10
  • Calories: unavailable

2. Ingredients for Mulberry Hazelnut Apple Tart Recipe

  • 1 pound homemade pastry dough (recipe follows)
  • ¼ cup mulberry preserves
  • 12 mini Lady Fuji apples (see tips), peeled and cored
  • 1 lemon, zested and freshly squeezed
  • 2 eggs
  • 1 tablespoon Brandy
  • ½ teaspoon freshly grated cinnamon
  • ½ cup granulated sugar, to taste
  • 2 teaspoons pure vanilla extract
  • 20 tablespoons hazelnut flour
  • 1 tablespoon sugar in the raw
  • 12 tablespoons diced unsalted butter, cold
  • ¼ teaspoon salt
  • ¼ cup apricot preserves , warmed for 30 seconds in the microwave

3. Directions:

  1. Preheat the oven to 375°F.
  2. Cut the apples in half and then into slices. Drizzle the sliced apples with lemon juice. Sprinkle with cinnamon.
  3. Using a handheld mixer, whisk the eggs with ¼ cup granulated sugar for about 5-6 minutes until you get a pale yellow foam. The consistency must be very airy. Add the vanilla and Brandy. Set aside.
  4. Cream the butter with the rest of the granulated sugar. Pour in the egg mixture. Add the hazelnut flour and salt. Mix until the batter is smooth.
  5. Place the dough in 10 individual buttered pie shells (or in 2 9-inch pie pans). Dock the dough with a fork.
  6. Spoon about 2 teaspoons mulberry preserves, then spread 2 tablespoons of hazelnut mixture in each individual mold. Sprinkle with sugar in the raw, then fan the sliced apples on top.
  7. Bake for 10 minutes at 375°F , then lower the temperature to 350°F for another 25 minutes. Before glazing the pies, broil for 2-3 minutes to get a nice golden crust and caramelized apricot look. Turn off the heat (remove from the broiler), then immediately brush the tarts with the warm appricot glaze using a silicone brush, for a nice glossy, professional look.
  8. Let the tarts cool for a few minutes. I served them warm with a scoop of homemade vanilla ice cream and a nice cup of hot tea.
  9. Bon appétit!

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