Apple Tart Recipe with Honey and Rosemary

Ingredients for Apple Tart:  

 

375 g (about 13 oz) puff pastry (thawed) 

 

 3  1/2  tbsp (50 g) unsalted butter (softened) 

 

1 egg yolk 

 

⅔ cup (70 g) ground almonds (store-bought or ground in a food processor) 

 

1 tsp vanilla bean paste

 

⅔ cup (200 ml) honey (room temperature) 

 

2 apples (preferably Pink Lady, thinly sliced and cored) 

 

Leaves from 1 rosemary sprig 

 

Heavy cream, whipped for serving (optional, high fat content recommended) 

 

 

Instructions for Apple Tart: 

 

Roll out the puff pastry on a lightly floured surface into a 12-inch (30 cm) round and place it on a baking sheet lined with parchment paper. 

 

Preheat the oven to 400°F (200°C). In a medium bowl, combine the butter, egg yolk, vanilla bean paste, ground almonds, and about ¼ cup (60 ml) of honey. 

 

Stir with a wooden spoon until the mixture is smooth. Spread the mixture evenly over the puff pastry, then arrange the apple slices on top. 

 

Drizzle about ¼ cup (60 ml) of honey over the apples and place the tart in the oven for about 20 minutes, until the pastry is golden and slightly crisp. 

 

While the tart is baking, heat the remaining honey with the rosemary leaves in a pan over low heat, stirring for a few minutes until the honey becomes runny. 

 

Turn off the heat. Once the tart is baked, remove it from the oven, pour the warm honey over the tart, and whip the cream in a suitable bowl for serving. Serve the tart with the whipped cream on the side.

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