Honey Thyme Apple Tart

This Honey Thyme Apple Tart combines sweet apples, the distinctive flavor of honey and the earthiness of thyme in an easy to make French buttery pâte brisée crust.   This is an elegant twist on a classic apple tart that is perfect for fall and holiday baking or whenever you're looking for something a little different to do with apples.

This simple tart came about out of total boredom pressing in forty three pastry shells for a dessert at the restaurant. My mind started wandering around the fifth shell. I knew I wanted something simple, easy to put together with an unexpected element. It's not only beautiful to look at, it is even better to eat. The little bit of thyme gives this an unexpected note while the honey and balsamic vinegar offset each other.

Several other tarts you're sure to enjoy are the: No Bake Chocolate Coconut Tart, (Almost) No Bake Pumpkin Tart, Easy Almond Raspberry Tart, and the Cinnamon Whiskey Apple Tart.

The tart Pan

This tart uses a standard nine inch quiche or tart pan with a removable bottom. It is about three fourths to one inch deep. The removable bottom make it easy to take the tart out without turning it upside down.

Pâte brisée Crust

This classic, flaky, buttery tasting shortcrust which (translates to "broken dough" is the perfect foil for this apple tart. It's simple to make in the food processor.

I rolled my bottom and top crusts out, placed them between cardboard rounds and froze them. After they were completely frozen, I wrapped them well and stored them in the freezer where they stayed until I was ready to put the tart together. I simply pulled them out and, still wrapped allowed them to thaw in the refrigerator overnight or at room temperature as I assembled the filling. Just make sure the crusts are still cold but pliable when they go into the pan.

The Apples

I used a combination of apples – Granny Smith, Gala and Pink Lady – but you can use all one if you prefer. Just make sure you choose an apple that is good for pies. There is great apple information at 34 Science Backed Health Benefits of Apples. In fact, I didn't know there were so many apples, many of them great for pies and tarts. Slicing the apples thinly will keep a gap from forming between the top crust and the filling.

Sanding Sugar

Sanding sugar is a special type of sugar with large, coarse granules and a shiny, polished appearance that holds its sparkly look even under baking heat. Confectioners and decorators typically make sanding sugar in various colors using food coloring, sprinkling it over the tops of baked goods, like sugar cookies, scones, gingerbread houses, and muffins for a decorative finishing touch.

The sanding sugar on top of the Honey Thyme Apple Tart not only makes the finished tart beautiful, it provides a crunchy finish to an otherwise soft interior.

Honey thyme apple Tart

Pâte brisée Pastry Crust

For how to photos for the crust
1 1/4 cups all purpose flour (175 grams or 6 ounces)
1/2 cup cake flour (50 grams or 1 3/4 ounces)
1 teaspoon salt
3/4 cup butter, cold, cut into small pieces (1 1/2 sticks or 170 grams or 6 ounces)
2 tablespoons beaten egg
1 teaspoon lemon juice
5 tablespoons ice cold water (possibly a bit more)

Place the flours and salt in processor bowl. Pulse to mix. Add the butter and pulse to cut the butter into large pieces. Combine egg, lemon juice and water. Pour over the flour/butter mixture and pulse until the mixture forms the size of peas. Do not over process and do not let it form into a ball.

Pour the mixture onto a work area and press together into a ball. Flatten, wrap and refrigerate for several hours, or better overnight.

The crust can be made ahead, wrapped well and frozen. Thaw overnight in the refrigerator before using.

Divide the dough into 1/3 for the top crust (about 190 grams or 6 2/3 ounces) and 2/3 for the bottom crust (about 380 grams or 13 1/3 ounces). As you roll one piece out, keep the other in the refrigerator.

When rolling the crusts, roll them about 1 inch larger than you actually want so they can be trimmed neatly to the correct size.  Roll the top crust into a 11 inch round and cut to a 10 inch round. Refrigerate or freeze. Roll the bottom crust into a 13 inch round and cut into a 12 inch round. Refrigerate or freeze.Prepare the filling.

Honey Thyme Apple Tart Filling

1 2/3 to 2 pounds apples – granny smith, gala, pink ladies
1/3 cup brown sugar (65 grams or 2 1/4 ounces)
2 tablespoons honey
3/4 teaspoon dried thyme
1 tablespoon white balsamic vinegar
2 teaspoons potato starch*
1 egg, well beaten
Sanding sugar

*Cornstarch can be used if the tart is not to be frozen

Peel the apples and slice thinly, placing them in a large bowl.

Stir the balsamic vinegar and potato starch together. Pour into the apple bowl. Mix all well and let it sit for about 20 minutes.

While the apples are resting, beat the egg with a fork until it is completely combined with no white visible. Set aside.

Releasing the TARt

Cool completely. Remove the side ring and transfer the tart to a serving plate.