Ingredients
Crust:
1 cup flour
1 tablespoon sugar
1/2 cup chilled butter, cut into small pieces
1 1/2 tablespoons water
1 egg yolk
Filling:
1 tablespoon sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 teaspoon grated orange zest
3 large Golden Delicious apples
3 tablespoons lemon juice
1/2 cup GOLDEN BLOSSOM HONEY, divided
1 tablespoon chilled butter, cut into small pieces
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Crust:
Place flour, sugar and butter pieces in bowl of food processor. Pulse on and off just until mixture resembles coarse meal.
In a small bowl combine water and egg yolk. With processor running, slowly add water mixture. As soon as dough begins to form a ball remove from processor bowl, gather into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
Remove from refrigerator. Let sit on counter just until dough can be rolled out, about 20 minutes. Roll into an 11-inch circle. Fit into a 9-inch tart pan and press dough against sides of pan. (Instead of rolling dough, you can simply place dough in tart pan. Using your fingers distribute evenly across bottom and up sides of pan.) Pierce bottom of crust with a fork. Chill, while preparing filling.
Filling:
Preheat oven to 400°.
In a small bowl stir together sugar, flour, cinnamon and orange zest. Set aside.
Peel, halve and core apples. Cut halves into 1/4-inch thick slices. Toss with lemon juice. Warm 1/4 cup honey in a small pot. Brush bottom and sides of tart with warm honey. Arrange apple slices in overlapping concentric circles in tart, packing tightly. Sprinkle with reserved flour and cinnamon mixture. Drizzle with remaining 1/4 cup of honey and then dot with 1 tablespoon butter.
Bake 35 – 40 minutes or until crust is golden and apples are tender. If edges of crust begin to brown, cover with strips of aluminum foil.
Serves: 6-8
Place flour, sugar and butter pieces in bowl of food processor. Pulse on and off just until mixture resembles coarse meal.
In a small bowl combine water and egg yolk. With processor running, slowly add water mixture. As soon as dough begins to form a ball remove from processor bowl, gather into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
Remove from refrigerator. Let sit on counter just until dough can be rolled out, about 20 minutes. Roll into an 11-inch circle. Fit into a 9-inch tart pan and press dough against sides of pan. (Instead of rolling dough, you can simply place dough in tart pan. Using your fingers distribute evenly across bottom and up sides of pan.) Pierce bottom of crust with a fork. Chill, while preparing filling.
Filling:
Preheat oven to 400°.
In a small bowl stir together sugar, flour, cinnamon and orange zest. Set aside.
Peel, halve and core apples. Cut halves into 1/4-inch thick slices. Toss with lemon juice. Warm 1/4 cup honey in a small pot. Brush bottom and sides of tart with warm honey. Arrange apple slices in overlapping concentric circles in tart, packing tightly. Sprinkle with reserved flour and cinnamon mixture. Drizzle with remaining 1/4 cup of honey and then dot with 1 tablespoon butter.
Bake 35 – 40 minutes or until crust is golden and apples are tender. If edges of crust begin to brown, cover with strips of aluminum foil.
Serves: 6-8
