Apple Streusel Tart with Honey Crust |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| CRUST: 1-3/4 cups all purpose flour | 2 tablespoons sugar | 1 teaspoon cinnamon |
| 1/2 teaspoon salt | 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes | 1/4 cup honey |
| 2 large egg yolks | 1 tablespoon ice water | STREUSEL: 1 cup all-purpose flour |
| 1/3 cup sugar | 1-1/2 teaspoons grated lemon peel | 1/2 teaspoon vanilla extract |
| 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes | FILLING: 1/4 cup sugar | 2 tablespoons fresh lemon juice |
| 1-1/2 teaspoons cornstarch | 1/4 teaspoon ground cinnamon | 3 cups (packed) grated Gala, Jonagold, or Winesap apples (about 4) |
| 1 | FOR CRUST: Mix flour, sugar, cinnamon, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. |
| 2 | Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day. |
| 3 | FOR STREUSEL: Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling. |
| 4 | Transfer to crust, spreading evenly. Sprinle streusel over. Bake until streusel is golden and filling is bubbling, about 1 hour. Cool. |