- Serves: 1 Tart
- Prep Time: 1 hour
- Cook Time: 30-35 minutes
- 3 lb. Locally Grown, Organic Pink Pearl Apples
- 1 Lemon
- 1 tsp. Cinnamon
- 2 tbsp. Unsalted Butter
- 1/2 c. Sugar
- 1/4 c. Honey
- 1/4 tsp. Salt
- 1/4 c. Apricot Preserves (for glazing)
- 1 1/2 c. All-Purpose Flour
- 1/2 c. Unsalted Butter, kept very cold
- 1/4 c. Ice Cold Water
- 1/8 tsp. Salt
Sift flour into a large mixing bowl, then cut in butter until mixture looks like wet sand. Gradually add water until mixture just comes together into a dough, then gently knead until dough becomes a ball. Wrap tightly with plastic and chill for 30 minutes to 1 hour.
Peel and core half of apples, then roughly chop; core remaining apples and slice into 1/8 thick slices. Keep sliced apples in water with lemon juice until needed. Transfer chopped apples to a non-reactive pot and add cinnamon, 2 tablespoons butter, sugar, honey, salt, and the zest of the lemon. Cook until apples are barely soft, about 10 minutes, then roughly mash. Allow compote to cool completely.
Preheat oven to 350 degrees. Roll out chilled dough into a 9 inch circle, then drape over buttered tart tin and press into the corner. Spread a thick, even layer of cooled compote over dough, then arrange reserved apples in a decorative design. Bake for 30 to 35 minutes, then immediately transfer to a cooling rack. When tart has cooled slightly, glaze with warm apricot preserves plus 1 teaspoon water. Allow tart to finish cooling before serving.