The last of my 4 pregnant girlfriends had her baby this week. GIVE ME ALL OF THE CHEEKS!
Seriously. The Facebook photos and text messages I get of tiny humans in hilarious and adorable outfits is all the entertainment I need.
Not too long ago someone asked me what time period I thought I should have been born in. My answer? The same one I was born in (the ’80s if you’re wondering), obviously! I got to grow up without a computer for most of my life and play outside, I got to watch the internet take over the world (and join in on the fun) and am able to live in a place and time where I can get a job and people aren’t trying to constantly murder me.
AND! I get to see pictures of all of my new baby friends whenever I ask for them. Pretty sweet if you ask me.
I don’t get to see my close girlfriends as often as I’d like. I move a lot, they live between 2 to 8 hours away from me, and we’re busy living life and playing house. So, it’s easy for me to say that having the internet is key! Plus, I can share what’s happening in my kitchen with thousands of people, which is pretty amazing.
This past weekend Paul and I celebrated him handing in his PhD with food. We had brie baked in a pumpkin Friday night, cheese fondue Saturday night and on Sunday we had pad thai with this delicious honey-glazed apple tart.
Due to the shorter days, I have been unable to have good enough lighting to photograph our dinners but I was able to snap some shots of this tart. I made it on Sunday afternoon and thought “why NOT eat this before dinner and share it on the blog?” I took some photos…sat on the floor and took a few bites…took some more photos…it was a fabulous afternoon!
The best part of this tart is how the honeyed apples bake into the crust. I used the crust recipe from the Four & Twenty Blackbirds Pie Book (which I HIGHLY recommend BTW) and topped it with thinly sliced apples coated in sugar and cinnamon and then drizzled liquid honey on top. When this tart bakes, the mixture of butter, apple juice, sugar and honey soaks into the crust a bit and gives it a pastry-like texture, flaky and chewy all at once. This was one heck of an impressive fall dessert, and one I will certainly be making again!
Have a great weekend folks! xx
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 2 tbsp cider vinegar
- 6 ice cubes
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 2-3 medium-sized apples (I used honey crisp**)
- 1/4 cup + 2 tbsp liquid honey, divided
- 1 tbsp unsalted butter, cut into small pieces
- For the tart dough: whisk together the flour, salt, and sugar in a large bowl. Add the butter pieces and with a pastry blender or a fork, quickly cut the butter into the flour mixture, until mostly pea-sized pieces of butter remain - be careful not to overblend! Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix with a pastry blender, a fork, or your hands, adding more water 1 tablespoon at a time, until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together and shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or overnight*.
- When ready to bake, preheat oven to 400 degrees F, lightly butter a 9-inch tart pan, and take the chilled dough out of the fridge to sit at room temperature to soften slightly (about 5 minutes) - it should be cold and firm but not rock hard. Roll out your dough by lightly flouring your work surface and rolling out dough until it is about 11 inches in diameter and about 1/8 inch thick. Gently transfer the dough to the 9-inch tart pan - use your fingers to press it evenly into the bottom and up the sides of the pan. Prick the bottom of the dough with a fork. Set aside in the fridge until ready to use.
- For the filling, combine the sugar and cinnamon together in a small bowl and set aside.
- Peel the apples and slice them in half. Core and remove the stems. Working with one apple half at a time, thinly slice into sections, keeping slices together as you go. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with remaining apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in (layering apples to create a tight rose pattern). Fill in any gaps with remaining apple slices.
- Sprinkle the cinnamon sugar mixture over the apple slices. Drizzle 1/4 cup liquid honey on top of the tart (save the rest for a post-oven drizzle) and dot with the butter pieces. Bake for 45-50 minutes or until the crust has browned and the apples have softened.
- Remove from the oven and let cool on a wire rack. Drizzle with the remaining honey. Serve warm or at room temperature with a scoop of vanilla ice cream.
*Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
**In this recipe I used honeycrisp apples, but other great baking apples include: empire, gala, braeburn, granny smith, pink lady, cortland, or fuji.