Provencal Apple-Honey Tart

Provencal Apple-Honey Tart

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Crust:

2 cups flour

1/4 cup sugar

pinch of salt

1/2 cup butter, room temp.

2 eggs, beaten

Filling:

1 lb. Sweet baking apples

1/2 cup sugar

1/4 cup honey

In a bowl of a food processor fitted with a metal blade add flour salt and sugar. Pulse 2 times just to combine. Add butter and eggs. Pulse just until dough begins to come together. Remove from bowl and shape into disc and refrigerate for 2 hours.

Preheat oven to 350 degrees . Line a baking sheet with parchment.

On a lightly floured work surface roll out dough to about 1/8 of an inch , roll up edges to form circular tart shell.

Split unpeeled apples lengthwise and slice into about 1/8 inch slices. Arrange around the tart shell in a decorative fashion. Sprinkle sugar evenly over apples.

Bake for about 50 minutes or until apples and crust are golden.

Heat honey to make more liquid and brush onto apples.

Place on serving platter and serve warm.

15 thoughts on “Provencal Apple-Honey Tart

  1. This is so pretty, I want to make it! And eat it. 🙂 I love your blog name–we used to have a “two butt kitchen,” so I imagine yours is pretty tiny!

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