At one time our home had 5 huge trees, covering both front and back yards, and yielding 500 pounds of walnuts a year (which sounds great unless you are the teenager forced into spending your afternoons and weekends raking mountains of dank leaves and stooping to pick those hundreds of pounds of nuts.) The trees are old now. We’ve lost 3 of the 5 trees (commercial orchard trees don’t last forever and these were planted at least 50 years ago), and the remaining trees are just sputtering. It’s only a matter of time before they’re gone too. So we enjoy the bounty while we have it (and leave a bunch for the crows and squirrels.) This tart is a riff on an apple walnut turnover I made this summer. Same idea, an outstanding combination by the way, just this time with maple syrup instead of honey, and in a dead-easy-to-assemble rustic tart form. It’s savory, and a little sweet. I ate a big slice for lunch; my father had his for dessert. Would be great for a brunch too. For more information on which apple varieties are best for baking, check out our Guide to Apples. Cover the mixture with plastic wrap while you prepare the crust. Pleat the edges of the dough over the filling. Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.
