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One Sure Sign of Fall.....

Updated: Mar 19, 2019

Apple Streusel Tart

Today was a perfect start to the Fall season. Woke up this morning to the sound of rain falling outside and a cool breeze. It was such a relief to be able to enjoy this day of rain due to the to-do list needing to be accomplished (which increased after yesterday spent with great friends!!).

At the top of this list, pounds of apples needing to be used. This is the exact reason why I love apple season....the choices from which apples to pick to which recipes to make!!!! There are so many options from applesauce to pie...cheesecake to turnovers.

This time I thought we could venture back to a classic - the Tart. Let's try one with a twist - a crust containing honey and egg yolks.

This amazing tart is currently baking right now and the scent of baked apples, cinnamon and nutmeg fill the exciting!!!! Maybe it is the weather but I think it makes Fall so much more inviting being able to enjoy desserts to match the season.

As I have stated in previous posts, one of my trick for peeling apples is to place them in a bowl of cold water until you are ready to use them. This will keep them from turning brown before you are ready to bake.

I hope you enjoy this recipe and I look forward to hearing your thoughts......What is your favorite thing to do with apples??

Apple Streusel Tart

Adapted from


1 3/4 C Unbleached Flour

2 Tbsp Sugar

1 Tsp Cinnamon

1/2 Tsp Salt

1/2 C Unsalted Butter, cold and cut into 1/2-inch cubes

1/4 C Honey

2 Egg Yolks

1 Tbsp Ice Water


3/4 C Unbleached Flour

1/2 C Powdered Sugar

1 Tsp Lemon Peel, grated

1 Tsp Vanilla

1/2 C Unsalted Butter, cold and cut into 1/2-inch cubes


1/4 C Sugar

2 Tbsp Lemon Juice

2 Tsp Cornstarch

1/2 Tsp Ground Cinnamon

1/4 Tsp Nutmeg

3 cups Gala Apples, sliced (about 4)


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.

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.


Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling.


Preheat oven to 350°F. Whisk sugar, lemon juice, cornstarch, cinnamon and nutmeg in large bowl to blend. Add slicing apples; stir to coat. Transfer to crust, spreading evenly. Sprinkle streusel over. Wrap edge of pan (to cover crust) with foil and bake for 50 minutes. Then remove foil and bake for another 10 minutes until streusel is golden and filling is bubbling. Cool.

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