Rugelach Tart

Name: Rugelach Tart
Total time: 2700 s
Yield: 8 people
Cuisine: American
Ingredients: 1 Pie Crust; 1/2 Cup Brown Sugar (Packed); 1 Cup Mixed Nuts; 1/4 Cup Pistachios; 1/2 Cup Raisins; 1 Apple; 4 Tbs Apple Butter; 1 Egg; Caramel; Granulated Sugar

Karl @knice1on1

Boston, USA

I had some leftover store bought pie crusts. I planned on making an apple pie... didn’t have enough butter or any nutmeg. So, some way or another, I came across rugelach cookies. I decided on a tart. Traditionally, I heard it’s made with walnuts or even almonds. I wasn’t about to dig through my can of mixed nuts... so I added some pistachios to make up for my shortcomings along with some apple butter. I also do not own a tart pan, so I made due with a springform pan. If you happen to have the ingredients for a homemade pie crust, I do recommend it. This was tasty, but I think the butter in the pie crust would meld nicely with this too.

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Ingredients

40-45 Minutes

8 people

1Pie Crust
1/2 CupBrown Sugar (Packed)
1 CupMixed Nuts
1/4 CupPistachios
1/2 CupRaisins
1Apple
4 TbsApple Butter
1Egg
Caramel
Granulated Sugar

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Steps

40-45 Minutes

1

Preheat oven to 350 F. Add brown sugar, nuts, raisins and apple butter to a food processor. Process until it begins to stick to itself like a dough would.
2

If you have a tart pan, do your thing. If not, place pie crust into pan evenly as possible and press along sides. Peel and core an apple. Dice it. Toss diced apples in a bit of sugar.
3

Spread filling evenly. I found using a silicone spatula worked best. Top with apple. Brush crust with egg wash. Place in oven and bake for 40-45 minutes. Time may vary... check periodically to see if your crust is browning.
4

Remove. Drizzle caramel over the top. Allow to cool about 15 minutes before attempting to serve.