Apple Butter Nut Tart
This has a walnut butternut-flavored cream baked under fresh sliced apples. Although any tart crust can be used, we used a rich short crust dough. This recipe is for an 11 inch fluted tart pan with removable bottom.

Rich Short Crust Dough:
2 c flour
1 T powdered sugar
1/2 t salt
12 T whole butter
1 egg, beaten

Butter Nut Filling:
1 c walnuts, ground in a food processor
8 T unsalted butter, soft
1/2 c sugar
2 eggs
1/2 t butternut flavoring

Tart:
4 to 5 apples, peeled, halved or quartered and sliced
Apricot Jam, heated for glazing

For the crust: Stir dry ingredients in mixing bowl. Cut in butter and egg. Knead lightly to combine. Chill thoroughly before rolling out.

For filling: Stir together the ground nuts, butter, sugar and eggs. Cover and chill until ready to use.

For tart: Roll out short crust and line tart pan. Transfer all of the butter nut filling and arrange decoratively the sliced apples. Bake in a 350°F until browned and done.

Recipe from Renee Shelton.

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