“I’m in love with this Rustic Honeycrisp Apple Tart. The smell of apples and cardamom baking in the oven is divine!“
It’s the season of apples and I just couldn’t help myself in the kitchen this weekend.
I picked up these absolutely gorgeous Honeycrisp apples on my way back from Tennessee and made a Rustic Honeycrisp Apple Tart for our Saturday night dessert.
Honeycrisp apples are my favorite variety of apples … they are sweet and juicy with a nice crisp texture. As you can see in the picture below … these apples are big and ripe … perfect for eating raw or for baking delicious recipes mixed with sugar, warm spices and a flaky homemade pie crust … aka … Rustic Honeycrisp Apple Tart 🙂 .
The crust for this rustic dessert couldn’t be easier to make. Simply use a food processor to pulse flour, salt, butter, cardamom and water together. That process takes about 1 to 2 minutes.
Knead the dough 2 to 3 times on a lightly floured surface and then use a rolling pin to roll it into about a 16″ circle … It doesn’t have to be perfect.
Chill the rolled out dough on a parchment paper lined baking sheet in the fridge while you make the apple filling.
The filling is made by heating apple jelly, brown sugar, vanilla paste and nutmeg over a very low heat. You just want it to melt … not simmer or boil. Let it cool down before mixing with the apples.
Peel, core and slice the apples very thinly and then use your hands to coat them with the cooled apple jelly mixture. Yes … use your hands … you’re gonna get those hands dirty when you layer the apple slices onto the crust anyway!
Fold the edge of the crust up and around the edges of the apples to seal in the juices while it bakes.
Once you’ve got the tart all ready to go … let it chill in the fridge while you preheat the oven to 425 degrees.
Bake for 30-35 minutes or until the apples are tender and the crust is golden brown around the edges.
If you love apples … and you love fall baking … this Rustic Honeycrisp Apple Tart recipe is a must try. Top with a little dollop of homemade whipped cream to make it even more delicious.
It’s simple and sweet.
This is a simple but delicious recipe for fall baking. Use whatever variety of apples you like best!
- 1.5 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
- 1.5 sticks unsalted butter, cut into 1/2 inch pieces
- 1/3 cup ice water
- 1/2 cup apple jelly
- 1 teaspoon vanilla bean paste
- 3 tablespoons light brown sugar
- 1/8 teaspoon nutmeg
- 1 lb. Honeycrisp apples, peeled, cored and thinly sliced (about 2 large apples)
- In a food processor, pulse the flour, salt and cardamom to combine.
- Add the butter and pulse about 5 seconds or until the butter is the size of peas.
- Sprinkle the ice water and pulse until the mixture is just moistened. 5-10 seconds.
- Transfer the dough to a lightly floured surface and knead 2-3 times, just until it starts to come together. Pat into a disk shape.
- Lightly flour your work surface and roll the dough into a 16 inch round to about 1/4 inch thickness.
- Transfer the dough to a parchment lined baking sheet and set in fridge to chill while you prepare the filling.
- Combine the apple jelly, vanilla bean paste, light brown sugar and cardamom in a small saucepan and melt together over low heat. Reserve a few tablespoons of the mixture to glaze the tart after baking.
- Once the mixture has cooled, toss the apple slices in the mixture in a medium size bowl.
- Arrange the apple slices over the crust in concentric circles, leaving an inch and a half around the edges. Fold the dough up and around the edge of the apples to create a crust and hold in the juices.
- Place the unbaked tart back into the fridge to chill while oven is preheating.
- Preheat oven to 425 degrees and bake for 35 minutes or until the apples are tender and the crust is golden brown along the edges.
- Remove the apple tart from the oven and glaze the apples with the reserved apple jelly mixture.