Ingredients
Crust:
2 cups flour
3/4 cup walnuts, finely chopped
1 stick margarine, at room temperature
1 egg, lightly beaten
2 Tablespoons GOLDEN BLOSSOM HONEY
2 Tablespoons sugar
1/8 teaspoon salt
Filling:
1/2 cup walnuts, coarsely chopped
1/8 teaspoon cinnamon
2 Tablespoons GOLDEN BLOSSOM HONEY
4 apples, peeled, cored and thinly sliced
1/2 Tablespoon margarine
Glaze:
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup apricot preserves
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat oven to 350°.
Combine all ingredients for crust in a large bowl and blend with an electric mixer or wooden spoon. Press mixture into an 11-inch tart pan.
In the meantime, toast chopped walnuts at 350° in oven, stirring often, for 10-12 minutes until lightly browned. Toss them immediately in a small bowl with cinnamon and 1 Tablespoon honey and set aside.
Arrange the apple slices over the pastry dough, fanned out the length of the tart. Drizzle the apples with 1 Tablespoon honey and top with margarine cut into little pieces. Bake in the preheated oven 45-50 minutes or until the apples are tender.
While the tart is baking, prepare the glaze. Heat the apricot preserves and honey in a small saucepan until completely dissolved. Strain out the solids and set aside. While the tart is hot, brush the glaze over the apples, coating them thickly. Arrange the honey walnuts all around the border of the tart and let cool.
Combine all ingredients for crust in a large bowl and blend with an electric mixer or wooden spoon. Press mixture into an 11-inch tart pan.
In the meantime, toast chopped walnuts at 350° in oven, stirring often, for 10-12 minutes until lightly browned. Toss them immediately in a small bowl with cinnamon and 1 Tablespoon honey and set aside.
Arrange the apple slices over the pastry dough, fanned out the length of the tart. Drizzle the apples with 1 Tablespoon honey and top with margarine cut into little pieces. Bake in the preheated oven 45-50 minutes or until the apples are tender.
While the tart is baking, prepare the glaze. Heat the apricot preserves and honey in a small saucepan until completely dissolved. Strain out the solids and set aside. While the tart is hot, brush the glaze over the apples, coating them thickly. Arrange the honey walnuts all around the border of the tart and let cool.
