The last of my 4 pregnant girlfriends had her baby this week. GIVE ME ALL OF THE CHEEKS!

Honey-Glazed Apple Tart

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.

Honey-Glazed Apple Tart

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.

Honey-Glazed Apple Tart

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.

Honey-Glazed Apple Tart

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!

Honey-Glazed Apple Tart

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!

Honey-Glazed Apple Tart

Have a great weekend folks! xx

Honey-Glazed Apple Tart

Prep Time: 1 hour, 30 minutes

Yield: 6 servings


    Four & Twenty Blackbirds All-Butter Crust:
  • 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
  • Apple Filling:
  • 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
  • Vanilla ice cream, for serving


  1. 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*.
  2. 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.
  3. For the filling, combine the sugar and cinnamon together in a small bowl and set aside.
  4. 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.
  5. 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.
  6. 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.


Crust adapted from the Four & Twenty Blackbirds Pie Book. Filling adapted from Butter Me Up Brooklyn

*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.

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18 Responses to Honey-Glazed Apple Tart

  1. Sues says:

    I always say I got to grow up in the perfect time, too! Had a mostly tech-free childhood, but am not living in this awesome world. I’d say my parents were pretty lucky too… Parenting in the current world must be so tough! But at least we can all share baby pics 🙂

    This looks so beautiful!!

  2. Congrats to Paul on his PhD! And this tart! It deserves an award/celebration all on its own!

  3. Laura says:

    This tart is so gorgeous! Love those rings of apple. Definitely worthy of any and all celebrations!

  4. I agree with you! I think we were born in the perfect time! I wouldn’t change it for anything.

  5. Leslie says:

    Wow this looks yummy! Lets bake our brains out at Christmas time!!!!

  6. Yay! Baby cheeks! My friend just had her first and I’m going to see her and the baby this weekend! This tart looks like the perfect thing to bring! So pretty!

  7. thefolia says:

    So pretty…I love the simple ingredients to this. Happy feasting!

  8. Ugh babies are the best! And yes, the 80s are the time period I always pick when I’m asked that question- the 90s are cool and everything, but the 80s just have that John Hughes coming-of-age-movie appeal to them 🙂 This tart looks awesome! Pinning 🙂

  9. Pure Ella says:

    This looks delicious!! 🙂
    What a great weekend and congrats to your Paul! (I have one too *)

  10. Humble and packed full of flavour, cinnamon apples and ice cream go SO well together, and with the added pastry? Sign me up!
    Congratulations to all of the new mothers 🙂 And also to your man for handing in the PhD! 😀 Sounds like you two have had a lot of delicious food over the course of the past week 🙂 xx

  11. Liz says:

    Wow, this is stunning! You layered the apples so beautifully! I can totally relate with all this friends having babies— it’s so fun getting to play with them (and then hand them back over when they get fussy haha)!

  12. Kate says:

    Congrats on all the new tiny people in your life! I agree, the 80s were a pretty great decade to be born in. (For your technological reasons, not so much for the music and hairstyles.) This tart is gorgeous, Katrina!

  13. I always need a good crust recipe so heyyyy!

  14. Fareeha says:

    Oh wow, this is simply amazingly delicious.. They just look so inviting that I could grab it right off the screen

  15. Aw. It’s amazing, I too grew up in the 80s and we didn’t get a computer until much later … Technology is so omnipresent nowadays in children’s lives, I really try to limit my son’s exposure to it but obviously I use it often due to work/blogging! Time outside is so important!! Congrats to your husband on hanging in his PhD! That is worth celebrating with this gorgeous honey glazed apple tart! Looks so good!

  16. Joanne says:

    That first photo is, like, one of the most gorgeous tart shots ever. In the history of tart photos. Congrats to your friend!!!!! Getting instant gratification baby photos is kind of the best, especially if you can’t be there in person!

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