Best Honey Apple Linzer Tart Recipes

HONEY APPLE LINZER TART

Steps:

• Line tart pan with parchment paper.
• In a small saucepan, over medium heat, cook sugar, honey, marmalade and apple juice, stirring until sugar is dissolved. Bring to a boil, then turn down heat and simmer until mixture begins to thicken, about 2 minutes; set aside.
• Peel and core the apples. Cut into thin wedges then sprinkle with lemon juice to prevent discoloration. Add apples to syrup in pot and toss to coat. Simmer, covered, 15 minutes. Uncover and simmer on low heat until apples are very soft, 10 to 15 minutes more. Stir occasionally to prevent sticking.
• Transfer apple mixture to a glass bowl and allow to cool to room temperature. Cover with plastic wrap and chill in refrigerator 2 hours.
• For the Tart: Combine flour and sugar in bowl of electric mixer. Add butter and, starting at low speed, stir until pieces of flour-covered butter are cut into tiny particles. Stop machine to check consistency. Add egg yolks and blend until particles are moistened, add water and blend until dough comes together. Don't over mix or dough will be tough. Wrap in waxed paper or plastic wrap and refrigerate 5 minutes.
• Remove one-fourth of dough and refrigerate. Flatten remaining dough into thin round disk and press into 11-inch tart pan with removable bottom. On a floured board, roll out remaining one-fourth dough into 12-inch square. Using a fluted pastry cutter or knife, cut into 16 to 18 (1/2-inch) strips. Chill 10 minutes.
• Spread Filling evenly in pastry-lined tart pan. Arrange 1/2 of dough strips across top of filling, spacing as evenly as possible. Arrange remaining strips in opposite direction, across first strips of dough, making a lattice pattern. Cut off strips even with edge of pan and press each strip with bottom pastry and pinch to seal.
• Place tart on baking sheet and bake at 375 degrees until golden brown, 1 hour. Remove from oven and set on rack to cool. Remove from tart pan by carefully loosing bottom from sides of pan.

INDIVIDUAL HONEYCRISP APPLE TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
• Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
• Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
• Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
• Fill a bowl with 3 cups cold water. Add lemon juice.
• Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
• Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
• Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
• Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
• Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
• Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

HONEY TART

Steps:

• Combine sugar and flour.
• Add butter cut into small pieces.
• Rub together lightly.
• Add just enough water to make a firm dough.
• Stand aside for 1 hour.
• Roll pastry and line a 20cm pie plate.
• FILLING.
• Blend cream cheese and honey together.
• Beat thoroughly with a wooden spoon.
• Add eggs and 1/2 the cinnamon, mix again.
• Pour unto pastry case.
• Baken tart in moderately hot oven 30 -35 minutes.

MINI HONEY APPLE TARTS

Steps:

• Using the cookie cutter, cut out rounds of pastry and arrange them on a baking sheet that has been lined with parchment paper. Place three apple slices on each pastry circle.
• Blend together sugar and cinnamon. Sprinkle about a 1/2 tsp. of mixture over each tart.
• Bake tarts in a preheated 400-degree oven until puff pastry turns golden brown and the apples become slightly tender (about 12 minutes).
• Drizzle honey over baked tarts, then transfer parchment paper with tarts to a cooling rack. Cool before serving. Refrigerate any leftovers.

APPLE AND HONEY FINANCIER TART

Steps:

• Sift together the confectioners' sugar, flour, and salt into a bowl.
• Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. The dough may be well wrapped and frozen for up to 1 month.
• Let the dough stand at room temperature for 15 minutes to soften. Flour 2 pieces of parchment paper. Dust the disc of dough lightly with flour and place in between the parchment sheets. Roll the dough into a 12-inch circle. Lift the dough in the parchment, remove 1 sheet, and flip to transfer the dough into the tart pan. Press the dough into the pan and roll the pin over the top of the pan to remove excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
• Preheat the oven to 350° F. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
• In a food processor, pulse the slivered almonds until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.
• In another medium bowl, combine the cooled browned butter, egg whites, honey, and cream. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
• and fragrant, about 5 minutes. Add the diced apples, honey, and Calvados and cook, stirring occasionally, until it no longer tastes of alcohol, 2 to 4 minutes. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Transfer the apples to a bowl and stir in the 1/4 cup reserved liquid.
• Place the dough-lined tart pan on a rimmed baking sheet. Spread the apple filling evenly in the tart shell. Scrape the financier batter over the apples, covering them completely.
• Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean 45 to 50 minutes,. Place the tart on a wire rack.
• Put the honey in a heatproof glass bowl and microwave on high until hot, 10 to 15 seconds (or heat in a small saucepan). Brush the honey over the top of the hot tart. Cool the tart completely before serving.