Saturday, November 18, 2017

Honey Apple Tart

This Honey Apple Tart brings together a few of my favorite sweets...shortcrust pastry, sautéed honey apples, and crumb cake crumbs. Each component can be prepared a day or two ahead of time, and you can bake it off the day of or the day before you want to serve it.

The crust is similar to a shortbread cookie. A cookie crust is always welcome at my table. The apples are cooked in Aunt Sue's Raw & Unfiltered Honey and spices until tender. They are delicious enough to serve as a side at your Thanksgiving table, but I've decided to showcase them in this tart. I used honey to sweeten the apples instead of sugar because the honey adds an extra flavor that makes this tart uniquely tasty. The crumbs, let's talk about the crumbs. They are similar to the crumbs you find on a New York Coffee Cake. I love those crunchy devils.

You need to know...
*Use this crust recipe by Dorie Greenspan. It is my favorite, favorite. Follow the directions for partial baking, then add the apple filling and crumbs.
*Make sure you strain the cooked apples of their juices. If you dump everything in to the crust, it will be too wet and become soggy...not a great thing for pies or tarts.
*If you would like to scribble the tart with caramel like I did, I highly recommend making this chai caramel sauce. The piped stars are whipped cream, but vanilla or cinnamon ice cream would be exciting too.
*You could bake this as a pie instead of a tart. Just double the honey apples.

makes one 9 inch tart

1 par-baked tart shell
Crumble Topping
150g (1 1/4 c) all-purpose flour
50g (1/2 c) light brown sugar
113g (1/2 c) unsalted butter, melted
1/4 tsp black pepper
1/8 tsp nutmeg
1/4 tsp ginger, grated 
Honey Apples
113g (1/3 c) Aunt Sue’s Raw & Unfiltered Honey
7 medium apples, peeled, cored, and sliced
1/4 tsp salt
1/4 tsp cinnamon
1 tsp lemon juice or 1/2 tsp white vinegar
1/4 tsp vanilla bean paste or extract

Crumb Topping
In a medium or large mixing bowl, stir together all of the ingredients for the crumb topping. Press them together in the base of the bowl, cover, and refrigerate.

Honey Apples
In a sauce pan over medium heat, cook the honey until simmering.

Add in half of the apples, salt, cinnamon, and lemon juice or vinegar. Continue cooking over medium heat until the apples are tender but not starting to break down. Remove from heat and stir in the vanilla.

Preheat the oven to 350°F/175°C.

Strain the cooked apples of their juices, and fill the par-baked tart shell with the cooked honey apples. Top the cooked apples with the remaining raw apples. 

Break the chilled crumble up in to small pieces and evenly sprinkle over the apples. Some of the crumble pieces will be fine powder and some will be larger tablespoon sized pieces.

Place the filled tart on a cookie sheet or sheet pan and bake until the crumbs just start to brown, about 20 minutes. Rotate the tart halfway through baking. Cover any dark areas of the tart shell with pieces of foil to prevent over-browning.

Once baked, cool in the tart pan on a wire rack for an hour. Carefully remove the tart pan and cool completely before serving.

*This post is sponsored by Aunt Sue's Raw & Unfiltered Honey. For more details about the honey and where to buy, please visit:


  1. Can you confirm the amount of melted butter in the crumble recipe? It says 226 grams/1/2 cup, but 1/2 cup is 113 grams!

    1. EEEK! So sorry for this error! I just edited it. It's supposed to be 113g (1/2 c). Thank you!