FALL IS HERE! It’s time for pumpkin spice, apples, and comfy sweater weather! Arguably my favorite season of them all if you can’t tell. Kicking off this fall is a recipe for a honey apple tart! I had some leftover apples in the fridge and thought that this recipe would be perfect given the season. The apples turned out beautifully and still retained their delicious crunch even after baking. The pattern is also super simple to make but makes it look as if you did a lot of work 😉
For the filling:
- 5 apples, peeled, cored, and sliced
- 1/3 cup white or brown sugar
- 2 tbsp white wine or the juice of 1/2 lemon
- 1-2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- pinch of salt
For the crust:
- 1 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- pinch of salt
- 1 tsp ground cinnamon
- 8 tbsp. butter, melted
- sugar and butter to dot on top
- honey for drizzling
- Slice (and optionally peel) apples into thin slices.
- Preheat oven to 350°. In a large bowl, toss sliced apples, sugar, white wine, cinnamon, vanilla, and salt together.
- In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan or an 8×8 square pan with a removable bottom, pressing until dough covered the bottom completely.
- Arrange apples over crust, sprinkle with sugar and small pieces of butter. You can make the same pattern as mine buy stacking half a dozen or so slices together tightly, then placing them over the crust cut side-down, fanned out slightly.
- Bake until crust is golden and apples are tender, about 50 minutes.
- Brush with honey and let cool slightly before slicing and serving (with ice cream!)