Serves: 8


  • 1/2 tbsp butter softened
  • 1/2 cup polenta (yellow cornmeal may be substituted)
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 1/4 cup sugar
  • 1 cup plus 2 tbsp milk
  • 1 extra-large egg
  • 2 tbsp honey plus 1/2 cup for garnish (optional)
  • 3 tbsp walnut oil
  • 1/4 cup chopped dried fruit such as apricots, cherries, cranberries, figs and raisins
  • 1/2 pound Gala, Fuji or Pink Lady apples (about 2 apples) peeled, cored and coarsely chopped into 1/4-inch-thick pieces
  • 1/2 tsp ground cinnamon
  • 1 tbsp grated orange
  • 2 tsp grated lemon zest
  • 1/4 cup chopped walnuts, plus 1/2 cup whole walnuts for garnish (optional)
  • 1/2 tsp salt
  • Powdered sugar for dusting


Preheat oven to 350°. With softened butter, grease a 9-inch tart pan with a removable bottom.

In a large bowl, combine polenta, flour, bread crumbs and sugar. In another bowl, combine milk, egg, 2 tablespoons honey and walnut oil. Add wet ingredients to dry ingredients; mix well with a spoon. Fold in dried fruit, apples, cinnamon, orange zest, lemon zest, chopped walnuts and salt; stir.

Pour mixture into prepared tart pan. Place on a baking sheet and bake for 50 minutes, until golden brown and firm. After 25 minutes, check on cake; it may need to be covered with foil if it is getting too brown. (The cake will not rise much.)

Remove from oven, cool slightly; dust with powdered sugar. Drizzle slices with honey, and add a sprinkling of whole walnuts.

Serve warm.


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