Maple Glazed Apple Pie Tarts with Candied Walnuts and Spiced Whipped Cream

Prep time
45 mins
Total Time
90 mins, includes bake time
Not rated
0 ratings

Using our silky, sumptuous, butters, creams, and eggnog, Pastry Chef Amanda Cook (Cookshop Restaurant, New York, NY) created several decadent desserts especially for Organic Valley. When planning your next holiday feast or festive brunch, these spectacular desserts will provide the perfect punctuation.


  • Pop Tart crust:
  • 3 12 cups all-purpose flour
  • 1 tablespoon salt
  • 1 14 cups Organic Valley Unsalted Cultured Butter, cold and cut into small cubes
  • 1 tablespoon white vinegar
  • 34 cup iced water (amount of water needed may vary slightly)
  • Pop Tart filling:
  • 1 12 tablespoons Organic Valley Unsalted Cultured Butter
  • 2 large, tart apples, diced (such as Granny Smith)
  • 3 tablespoons sugar
  • 14 scraped vanilla bean (or 1 teaspoon vanilla extract)
  • 14 teaspoon cinnamon
  • 14 teaspoon ginger
  • pinch of salt
  • 2 teaspoons cornstarch
  • 14 cup apple juice
  • 1 teaspoon lemon juice
  • Maple Glaze:
  • 1 cup finely powdered sugar
  • 3 tablespoons Organic Valley Heavy Whipping Cream
  • 12 teaspoon maple extract
  • pinch salt
  • Candied Walnuts:
  • 12 cup simple syrup (equal parts sugar and water)
  • 2 cups walnut halves
  • 2 tablespoons Organic Valley Butter
  • 1 teaspoon Maldon sea salt or other flaky, coarse salt
  • Spiced Whipped Cream:
  • 1 pint Organic Valley Heavy Whipping Cream
  • 2 tablespoons powdered sugar
  • 12 teaspoon vanilla extract
  • 14 teaspoon cinnamon
  • 14 teaspoon allspice


Prepare the crust:

1. Combine the flour and salt in a mixing bowl.

2. Cut in the butter until it is the size of medium pebbles.

3. Add the vinegar and enough of the ice water to just bring the dough together in a shaggy mass. The dough should not feel wet.

4. Gently press the dough together and flatten into a disk or square.

5. Wrap in plastic wrap and chill in refrigerator about 1 hour or overnight.


Prepare the filling:

1. Heat the butter in a large sauté pan.

2. Add the apples and sauté 1 minute.

3. Add the sugar, 1 T at a time, allowing the sugar to dissolve.

4. Add the spices and salt with the last tablespoon of sugar.

5. Once the apples have cooked down a bit and the liquid is almost absorbed, combine the cornstarch with the apple juice.

6. Add this mixture to the apples and cook until mixture boils and thickens.

7. Remove from heat.

8. Add a squeeze of lemon juice to taste.

9. Cool mixture completely.
Prepare the glaze:

Mix the powdered sugar with the milk or cream until the consistency of honey. Add extract and salt to taste.

Prepare the Walnuts:

1. Preheat oven to 300 F.

2. Toss the walnuts in the syrup.

3. Spread the walnuts out on a jelly roll pan or a half sheet pan, and top with several pats of butter (about 6-8 pieces).

4. Roast in oven, stirring every 15 minutes until nuts are golden, caramel-colored and sticky. Sprinkle immediately with coarse or flaky salt.


  1. Beat 1 large Organic Valley Large Egg (for basting)
  2. Split the tart dough in half.
  3. Roll out 1/2 the tart dough to 1/8 inch thickness, keeping the dough as rectangular as possible.
  4. Repeat with the other half.
  5. Chill the dough for a few minutes if it has become too warm to work with.
  6. Cut the dough into rectangles approximately 4 1/2 inches by 3 inches.
  7. Fill with approximately 1 1/2T filling.
  8. Brush the edges with the beaten egg and place another rectangle on top, pressing the dough close around the filling to avoid any air gaps.
  9. Crimp edges with fingers or press to seal with the tines of a fork.
  10. Repeat with remaining rectangles.
  11. Chill the tarts on a parchment lined sheet pan for about 15-30 minutes.
  12. Preheat oven to 350 degrees.
  13. Brush the tarts with more egg if you want a shiny golden crust and bake the tarts until golden. brown, about 15-20 minutes.
  14. Cool slightly and drizzle with glaze.
  15. Whip cream until slightly thick.  Add sugar and spices and whip until soft peaks form.
  16. Serve the tarts warm topped with spiced whipped cream.

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