Fall Apple & Leek Tart

A unique and enticing combination great for a fall brunch with friends and family.


Fall Apple & Leek Tart



  • 1/2 cup Pecans
  • 1 cup All-purpose flour
  • 2 Tbsp. White Sugar
  • 1/4 tsp. Salt
  • 1/2 cup Salted Butter
  • 2 Tbsp. Ice water
  • 6 BCTF Apples, mixed variety
  • 1 Medium Leek, whites and tender greens
  • 3 Tbsp. Melted butter
  • 1 tsp. White Sugar
  • Pinch of Salt
  • Thyme leaves, fresh or dried

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  • STEP 1

    Place pecans in a cold oven on a baking sheet, preheat to 350°F.  Remove the pecans when the oven reaches temperature.  Cool.  Increase oven temperature to 400°F

  • STEP 2

    In a food processor, pulse the cooled pecans until finely ground.

  • STEP 3

    Pulse in the flour, sugar, and salt; cut the butter into chunks and continue to pulse until butter is blended in.

  • STEP 4

    Gradually add the ice water until the dough comes together—it will be soft, so refrigerate while you prepare the leeks.

  • STEP 5

    Trim and wash the leek, slicing into rounds. Reserve a dozen rounds from the white end to garnish the top layer. 

  • STEP 6

    Melt 3 Tbsp butter in a glass bowl; brush a 10” fluted tart pan with a bit of the butter.

  • STEP 7

    Microwave the leeks, sugar, and salt in the same bowl for 6 minutes stirring twice.  Cool.

  • STEP 8

    Roll the pastry on a floured surface to a uniform thickness, press into the buttered pan. No need to dock or poke the shell; patch any holes/tears with your fingers.  Place in freezer. 

  • STEP 9

    Slice both ends from each apple, core, and slice in rounds as thinly as possible. A mandolin slicer works well.

  • STEP 10

    Arrange the sliced apples in a circular pattern over the chilled pastry shell, alternate two layers of apple with a portion of the leek. Build the tart until the apples rise a bit higher than the sides of the tart pan—the last layer should be apples only. Garnish the rings with the reserved leek rounds and sprinkle with fresh or dried thyme.

  • STEP 11

    Bake in the centre of the oven at 400°F for 20 minutes, reduce heat to 350°F and bake another 20-40 minutes until pastry pulls away from the sides of the pan and the apples have set.