Instructions

MAKE THE SWEET SHORTCRUST PASTRY:
In food processor pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 3 tablespoons ice water. Pulse until dough just begins to come together adding more water if needed. Turn out onto work surface, form into disk, wrap in plastic, and refrigerate 30 minutes.

PREPARE AND BLIND BAKE THE PASTRY SHELLS:
Preheat oven to 375°F. Roll out pastry to 1/8-inch thickness. Cut circles to fit tart pans pressing into bottoms and up sides. Trim edges neatly. Dock bottoms with fork. Line with parchment and fill with pie weights. Blind bake 15 minutes. Remove weights and parchment, bake 5 more minutes until golden. Cool completely.

MAKE THE VANILLA CUSTARD:
In medium saucepan heat milk until steaming do not boil. In bowl whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour hot milk into egg mixture whisking constantly. Return mixture to saucepan. Cook over medium heat whisking constantly until thick and bubbling about 3-5 minutes. Remove from heat, whisk in butter, vanilla, and salt. Transfer to bowl, press plastic wrap directly onto surface, and refrigerate until cool.

PREPARE THE TART STEWED APPLES:
In saucepan combine diced apples, sugar, lemon juice, cinnamon, and water. Cook over medium heat stirring occasionally until apples are tender but still hold their shape about 10-12 minutes. Critical Paul's praise: Maintain tartness don't add too much sugar. Sharp apple flavor is essential. Let cool completely.

MAKE THE CANDIED WALNUTS:
Line baking sheet with parchment. In skillet over medium heat combine walnuts, sugar, water, and salt. Cook stirring constantly until sugar crystallizes and coats nuts about 8-10 minutes. Add butter and continue stirring until nuts are glossy and caramelized. Spread on prepared sheet and let cool. Once cool roughly chop.

ASSEMBLE THE PIES:
Divide cooled vanilla custard among baked tart shells spreading evenly in bottom. Top custard with layer of stewed apples mounding slightly in center to create Toby's domed effect for that very full apple pie look. Sprinkle chopped candied walnuts over apples.

MAKE THE COFFEE-TINTED MERINGUE LATTICE:
Preheat oven to 325°F. In clean grease-free bowl beat egg whites and cream of tartar until soft peaks form. Gradually add sugar 1 tablespoon at a time beating on high speed until stiff glossy peaks form. Beat in vanilla extract and dissolved coffee mixture until just combined meringue should have light tan beige color to mimic pastry.

PIPE THE LATTICE AND BAKE:
Transfer meringue to piping bag fitted with medium round tip. Toby's artistic technique: Pipe parallel lines across each pie about 1/2 inch apart. Then pipe perpendicular lines to create classic lattice pattern. Pipe decorative border around edge if desired. Bake 12-15 minutes until meringue is set and lightly golden on peaks. Let cool 10 minutes before carefully removing from tart pans.