This hot, flaky, buttery crust is covered in slices of apple and tossed with brown butter, sugar and spices makes an impressive addition to your favorite holiday treats.
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 pound chilled unsalted butter, cut into small pieces
- 2 pounds Granny Smith apples, sliced crosswise into 1/4"-thick slices, seeds removed
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon heavy cream
- Brown sugar for sprinkling the edge
- Crack a cold egg into a liquid measuring cup, and beat it with a fork.
- Add enough cold water to make 1/2 cup.
- Meanwhile, in a large bowl, combine all-purpose flour, and 1 teaspoon salt.
- Using your fingers, run 1/2 pound butter into the flour mixture until there are no pieces of butter larger than a pea.
- Add cold egg mixture to the flour, and stir until a ball of dough forms.
- Wrap dough in plastic wrap, then place it in fridge to chill for at least 1 hour. (TIP: chilling the dough allows the gluten that has developed to relax, which will make rolling the dough much easier.)
- Preheat the oven to 375°F
- Take dough out of refrigerator and let it sit.
- Use a mandoline or slice apples very thin
- In a large bowl, whisk together honey, lemon juice, granulated sugar and cinnamon. Add apples and gently toss to coat the apples.
- On a floured surface, roll dough out to a 1/4 inch thick and transfer to a parchment-lined baking sheet
- Arrange layers of apple slices in the center, leaving a 2-inch border. Fold in the edges.
- Brush edges with heavy cream then sprinkle with brown sugar.
- Bake tart for about 45 minutes.