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.