APPLE HONEY TART
APPLE HONEY TART
APPLE HONEY TART
APPLE HONEY TART
Servings
6-8servings
Servings
6-8servings
Ingredients
  • 2pounds (generous) apples and pearspeeled, cored, cut in chunks, 1kg
  • 1/2 vanilla bean
  • 2-4tablespoons wateror as needed
  • One recipe for Tender Pastry
  • 1 small egg – for the egg glaze
  • 2tablespoons liquid honey
  • 1tablespoon vanilla sugar
Instructions
  1. Place the apples, pears, vanilla bean and 2 tablespoons water in a medium-sized saucepan over medium heat. Stir. When the water is boiling, reduce the heat to low, cover, and cook until the fruit is tender through, checking frequently to make sure the fruit isn’t sticking to the bottom of the pan. Add water, 1 tablespoon at a time, and stir if necessary. Remove the pan from the heat, crush the fruit with a potato masher or a fork, and let cool to room temperature.
  2. Preheat the oven to 425 F (210C).
  3. Roll out the pastry on a lightly floured surface until it is just a couple of millimeters thick. Cut a 12-inch (30cm) circle from the pastry and fit it into a 10-1/2 inch (26.25cm) removable bottom tart tin. Cut ½-inch (1.25cm) strips from the remaining pastry.
  4. Whisk the egg with 1 teaspoon water.
  5. Drizzle the honey as equally as possible over the pastry. Top with the compote, evening it out across the bottom of the pastry. Brush the edges of the pastry with egg glaze, then proceed to arrange the pastry strips in a lattice fashion over the compote, until you’ve used all the pastry strips. Brush them lightly with the egg glaze, then sprinkle the sugar over the tart.
  6. Set the tart on a baking sheet and place in the center of the oven to bake until the pastry is deep golden, which will take 35 to 50 minutes, depending on your oven. Remove the tart from the oven and let sit for at least 15 minutes, then remove the edges of the tart tin, and serve the tart.