• 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


  1. Crack a cold egg into a liquid measuring cup, and beat it with a fork.
  2. Add enough cold water to make 1/2 cup.
  3. Meanwhile, in a large bowl, combine all-purpose flour, and 1 teaspoon salt.
  4. Using your fingers, run 1/2 pound butter into the flour mixture until there are no pieces of butter larger than a pea.
  5. Add cold egg mixture to the flour, and stir until a ball of dough forms.
  6. 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.)
  7. Preheat the oven to 375°F
  8. Take dough out of refrigerator and let it sit.
  9. Use a mandoline or slice apples very thin
  10. In a large bowl, whisk together honey, lemon juice, granulated sugar and cinnamon. Add apples and gently toss to coat the apples.
  11. On a floured surface, roll dough out to a 1/4 inch thick and transfer to a parchment-lined baking sheet
  12. Arrange layers of apple slices in the center, leaving a 2-inch border. Fold in the edges.
  13. Brush edges with heavy cream then sprinkle with brown sugar.
  14. Bake tart for about 45 minutes.