[imagerow images=","] IMG_4352 IMG_4332

This is a really simple dessert that looks way fancier than it actually is. It takes no time at all to make and it aside from it looking like you spent a long time on it, it's completely delicious. I wrote out the crust and filling recipes separately because in a pinch, you can easily use a pre-made pie crust to save time. If you're using a pre-made crust, just skip the first part of this!


- 1 1/4 cups all-purpose flour - 1/2 cup unsalted butter, chilled and cut into inch-size pieces - 1/4 teaspoon salt - 3 tablespoons and 1 1/2 teaspoons ice water


  1. Combine flour, salt, and butter in a food processor. Pulse for about 10-20 seconds until the mixture resembles coarse crumbs.
  2. Pour half of the ice water into the food processor and pulse again for about 5 seconds.
  3. Pour in remaining ice water and pulse again until the mixture starts to come together.
  4. Set dough out onto a wooden surface, pat into round shape, and flatten it to form a disc.
  5. Wrap your disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.


INGREDIENTS (filling):

- 1/4 cup sugar - 1 teaspoon ground cinnamon - 4-5 apples (I used Granny Smith), cored and thinly sliced (technically you should peel them too but I forgot and didn't feel like it made a difference at all) - 2 tablespoons honey - 1 teaspoon vanilla extract

DIRECTIONS (filling):

1. Preheat oven to 425ยฐ. 2. Place your dough on a lightly floured surface and roll into a 12-inch circle. Place your dough on a cookie sheet or pizza pan. 3. Combine your sugar and cinnamon, and sprinkle 1 tablespoon over the dough. 4. Arrange your apples on top of the dough, working your way from the outside edge of the dough to the center overlapping each piece. 5. Once you've arranged your apples, sprinkle the remaining sugar mixture over them and bake at 425ยฐ for 30 minutes. 6. While your tart is in the oven, combine honey and vanilla in a microwave-safe bowl. Microwave for 40 seconds. 7. After baking, brush the honey mixture over your tart and serve warm.

Recipe adapted from here and here.