Pate Sucree (Sweet Pastry Dough)
350g butter, at room temperature

150g sugar
1 egg

¼ tsp assorted spices (optional- cinnamon, ginger, etc)
1 tsp vanilla

pinch of salt
500g flour

1) In a mixer, beat your butter and sugar with the paddle attachment until light and fluffy.
2) Add the egg and beat well. Add the spices, salt and vanilla.

3) Add your flour and mix until just combined.
4) Wrap in plastic and refrigerate for 1 hr. Roll out your dough and cut out circles out 1-2" larger than your tart shells. Shape into shells.
5) Bake at 350 until light golden brown on the edges.

Filling
4 large Pippin or Granny Smith Apples
7 oz butter

½ cup milk (whole, preferably)
1/2 cup sugar

¼ cup brown sugar
3 cups chopped, toasted walnuts (or your favorite nuts)!

1) Core and cut apples into eights. Set aside.
2) Bring the butter and milk to a slow simmer. Add in the sugar and cook down on medium for 3-4 minutes. Stir in the nuts.
3) Arrange the apples in the tart shell and cover them with the nut mixture.
4) Bake at 350 for 20 minutes.