This is a simple but delicious recipe for fall baking. Use whatever variety of apples you like best!
Prep Time:20 mins
Cook Time:35 mins
Total Time:55 minutes
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.