A Warm, Crispy Easy Apple Tart for the Fall
Apple season is upon us! That means lots of cakes, pies, baked apples, and my favorite, the old-fashioned apple tart. Tarts are flaky and light, which makes them the perfect snack for after dinner, or even for a quick on-the-go breakfast. Using our Eastern Shore Honey brings just the right amount of sweetness to balance out the tart apples. As a note, we like to use darker honey in baking, so try Buckwheat, Autumn, or Bamboo.
It happens that every year apple season coincides with the Jewish New Year. During Rosh Hashanah we dip apples into kosher honey, to express our hope for a sweet new year ahead. Apples are a biblical fruit referenced in the old testament. In short, the apple is an ancient rare fruit in the forest and was described as representing Israel.
Beauty – represented by God – “diffuses itself in the world as an apple.”
The Zohar, a 13th-century Jewish mystical text
Granny Smith apples are the best for cooking, as the tart flavor mellows out a bit and lends itself nicely to the sweetness of honey. Other great apples to use for baking include Honeycrisp, and my personal favorite, Pink Lady. These all have a firm crisp texture and slightly sour taste that will take your baked goods to the next level.
On Chesterhaven Beach Farm we have a seckel pear grove and two apple groves and plenty of apples of all varieties in the autumn of the year. Picking apples is always great fun. We drive our truck through the high fields of wildflowers and stand on the roof of the truck to get to high hanging fruit. Late September is a perfect time for an apple tart and apple cake making on the farm.
Adapting this Tart Recipe
This recipe is not perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and play and change up this recipe. Here are some ideas:
- Try mixing pears with the apples
- Add raisins or craisins
- Add in a few crushed, candied nuts
- Serve drizzled with chocolate or cashew cream icing
- Or Drizzle with this simple caramel sauce
If you decide to make this warm apple tart recipe, or any variation that we’ve suggested or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
- 1/2 c All purpose flour
- 1 sheet frozen puff pastry thawed
- 3 Granny Smith apples peeled, cored and halved
- 1 tbsp. lemon juice
- 1/3 c Waxing Kara Honey
- 1/4 tsp. cinnamon
- 1 egg yolk
- Filtered water
- 2 tbsp. organic coconut oil
- 2 tbsp. jam/preserves apricot
- 2 tablespoons Calvados rum, or water
Preheat oven to 375°F
On a lightly floured work surface, roll out folded pastry sheet to an 8 x14 inch rectangle. Trim edges with a sharp knife. Transfer to a baking sheet; chill in the freezer.
Slice apples 1/4 inch thick; toss with lemon juice, honey and cinnamon.
Create an egg wash by whisking egg yolk with 1 teaspoon of water.
Brush pastry with egg wash. Gently score a border around pastry to create a 3/4” border. Arrange apples inside border and dab with coconut oil.
Bake until pastry is golden and apples are tender about 20-30 minutes.
Heat the preserves with rum or water until melted. Brush apples with preserve glaze.
Allow to cool 15 minutes. Serve warm or at room temperature.