This Honey Mustard Mazurek Tart with Caramelized Apples and Walnuts is a festive mash-up that transforms the traditional Polish mazurek tart into an exquisite, French-inspired dessert that’s perfect for your Christmas cooking lineup.
With a nutty, buttery base and a honey-mustard glaze that balances sweetness with a slight tang, this recipe is a showstopper for anyone craving a twist on traditional Polish holiday recipes.
Topped with caramelized apples and walnuts, this dessert combines rich textures and classic Polish flavors that make it an ideal addition to your list of holiday meal ideas.
Ingredients Required To Make Christmas special Honey Mustard Mazurek Tart With Caramel
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1-2 tablespoons cold water, as needed
- Pinch of salt
For the Honey-Mustard Glaze:
- 1/4 cup honey
- 2 tablespoons Dijon mustard (or smooth Polish mustard if available)
- 1 tablespoon lemon juice
- 1 tablespoon melted butter
For the Caramelized Apples and Walnuts:
- 2 medium apples, all dressed up and ready to go i.e. peeled, cored, and sliced super thin
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped walnuts, toasted
- Extra honey and mustard (optional, for finishing drizzle)
Instructions To Make Honey Mustard Mazurek Tart With Caramel For Christmas
Step 1: Prepare the Tart Crust
Combine Dry Ingredients
The next step is to combine the dry ingredients and do so take a medium sized bowl, whisk together the all-purpose flour, almond flour, sugar, and salt until the dry ingredients are thoroughly combined.
Almond flour adds a rich nuttiness that pairs beautifully with the honey-mustard glaze and apple topping, while also bringing in a bit of softness to the traditional Polish crust.
Incorporate Butter
Add cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
This step creates a crumbly yet buttery base that is essential for mazurek, a staple in Polish cuisine.
Bind the Dough
Get that egg yolk and water in a small bowl and whisk it up!
Let’s drizzle that egg yolk mixture over the crumbs, shall we? Stir it gently with a fork.
A mere tablespoon or two will suffice, however, remember that using gentle hand is crucial, overworking the dough will result in a tough crust
Chill the Dough
Flatten the dough into a disc shape, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up and it’s even better if you can extend it to one hour.
Chilling the dough is the key here especially because it allows the dough to hold its shape during baking.
Step 2: Pre-Bake the Tart Crust
Preheat the Oven
Set your oven to 350°F (175°C).
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough until it’s big enough to fit a 10-inch tart pan (We’re aiming for a circular shape here).
Carefully transfer the dough to the pan, using a spatula to press it evenly against the sides and also remove any excess dough that hangs over the edge.
Use a fork to prick small holes in the bottom of the crust to avoid air bubbles and prevent it from puffing up during baking.
Bake the Crust
Alright! It’s baking time… before you could bake it, keep in mind that the crust should not shrink and you can easily avoid it by lining it with parchment paper and filling it with dried beans.
Now that you’ve taken care and avoided shrinking, bake for about 15 minutes, then remove the parchment and weights.
Continue baking for 5 to 7 more minutes depending on the state of the crust (keep a close eye on the crust).
Most likely, it should be lightly golden brown when done and if it’s not then give it a couple more minutes and then set it aside to cool slightly.
Step 3: Prepare the Honey-Mustard Glaze
Mix the Ingredients
The honey, Dijon mustard, lemon juice, and melted butter should all be thoroughly mixed together in a small pot.
This honey-mustard blend might seem unconventional, but it is a delightful surprise in Polish Christmas recipes, where honey often features prominently.
Simmer and Thicken
Gently heat the mixture over low heat, stirring continuously until it thickens slightly, which should take approximately 3 to 5 minutes but if needed be prepared to stir for additional 2 minutes.
This step allows the honey and mustard to meld into a balanced, glossy glaze.
Give the filling a quick cool-down before spreading it on the tart base (We don’t want a melty mess).
Step 4: Caramelize the Apples and Walnuts
Prepare the Apples
Add the butter to a skillet and melt it over medium heat and then introduce the thinly sliced apples and cook for about 2-3 minutes until they begin to soften.
Add Brown Sugar and Cinnamon
When it’s time to add the cinnamon and brown sugar, simply sprinkle them over the apples while they’re cooking and stir gently to coat them evenly.
I’d recommend you continue to cook, allowing the sugar to caramelize and the apples to develop a golden, slightly sticky texture.
Toast the Walnuts
While the apples cook, start toasting the walnuts in a small, dry skillet over medium-low heat for 2 to 3 minutes (Which should be enough) until fragrant.
Toasting the nuts enhances their flavor and adds a warm crunch to the tart, a perfect complement to the caramelized apples.
Step 5: Assemble the Tart
Spread the Honey-Mustard Glaze
After cooling, uniformly cover the bottom of the crust with a thick layer of the honey-mustard glaze.
The combination of honey’s natural sweetness with the mustard’s tang adds an exciting dimension, marrying traditional Polish flavors with French-inspired flair.
Arrange the Apples
Layer the caramelized apple slices over the glaze in a circular pattern, slightly overlapping them to create a visually appealing, rose-like effect.
This is where you bring out the festive Polish dishes element, as the caramelized apples create a rustic, beautiful presentation.
Add the Walnuts
Sprinkle the toasted walnuts over the apples, letting some fall into the gaps for an evenly distributed crunch.
Step 6: Optional Finishing Touches
- Drizzle More Glaze: For added flavor and shine, drizzle a small amount of honey and mustard over the finished tart, if desired.
- Serve: Allow the tart to cool completely to room temperature before slicing into wedges. This Polish Christmas recipe pairs wonderfully with a warm cup of tea or a glass of spiced mulled wine, making it ideal for Christmas cooking and family gatherings.
Tips and Variations for a Unique Polish Christmas Recipe Experience
- Choose Your Apples: Opt for firm, sweet-tart apples like Honeycrisp or Braeburn. Their flavor holds up well against the caramelization process and the honey-mustard glaze, elevating this holiday recipe.
- Experiment with the Mustard: If you want a more distinctly Polish touch, swap the Dijon mustard for a mild Polish mustard, which has a subtle, earthy flavor that will complement the honey without overpowering the caramelized apples.
- Add a Hint of Warm Spice: While cinnamon is already used with the apples, you can add a pinch of nutmeg or allspice to the honey-mustard glaze. This adds warmth and fragrance, reinforcing the festive Polish dishes theme of the recipe.
- Alternative Toppings: For added texture, sprinkle dried cranberries or a handful of candied ginger pieces with the walnuts. These additions bring a pop of color and hint of sweetness, perfect for those who appreciate the complexities of traditional holiday foods with a twist.
Why This Polish Tart is a Must-Try Holiday Meal Idea?
Combining the rich, buttery base of mazurek with caramelized apples and walnuts gives this tart a depth that is both luxurious and nostalgic.
The honey-mustard glaze is an unexpected delight, providing a balance that perfectly complements the sweet apples and nutty crust.
This dessert feels like an homage to Polish cuisine, infused with fresh, French-inspired elegance – a reminder of how beautifully traditional Polish food can adapt to new ideas without losing its roots.
Storing and Serving Suggestions for Festive Polish Dishes
- Make Ahead: The tart crust and honey-mustard glaze can be prepared up to a day in advance. Store the crust in an airtight container at room temperature, and refrigerate the glaze until ready to use.
- Leftovers: This tart can be stored in the refrigerator for up to 3 days. The flavors develop further over time, making it an even more indulgent treat to enjoy throughout the holiday season.
- Serving Temperature: While the tart can be served cold, it’s best enjoyed slightly warm or at room temperature to allow the flavors to fully bloom. For an extra-special touch, pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Final Thoughts
In crafting this Honey-Mustard Mazurek Tart with Caramelized Apples and Walnuts, you’re not just making a dessert, you’re adding a unique blend of flavors to your Christmas cooking that pays homage to Polish cuisine while embracing a touch of elegance.
This tart is a conversation starter, a festive showpiece, and most importantly, a delicious twist on traditional holiday foods that will leave a lasting impression on everyone gathered around the table.
From its beautifully layered apples to the warm, nutty crust, this recipe has all the elements of a perfect Polish Christmas recipe – one that embodies the heart of traditional Polish food and celebrates the beauty of festive Polish dishes with a contemporary touch.
