1cupall-purpose floursometimes I use half whole wheat or add a tablespoon or two of ground flax seed just to feel virtuous
1tablespoonsugarI prefer coconut sugar
1/2stick unsalted butter
1/2stick buttercold and chopped into small pieces, 1 stick
3tablespoonsice-cold waterabout 3 tablespoons,but varies with the brand of almond flour
2-3of your favorite organic apples – avoid apples that are too sweet
Sugar for crust
Preheat oven to 400 degrees.
Place the flour, sugar, and butter in the bowl of a food processor and process for about 5 seconds. Add the water and process for about 10 seconds, until the dough looks like cornmeal. If it forms a ball you might have processed it too long. But go ahead and make the tart anyway. Pour the crumbly mixture out onto a plate covered in plastic wrap. Form the dough into a ball flatten and cover with plastic wrap. Refrigerate the dough while you prepare the apples. You can also make it days in advance and keep dough well wrapped in freezer.
Peel, halve and core the apples. Arrange them, cut side down, on a cutting board and cut them crosswise into ¼ inch slices. Set aside the larger center slices, and chop the end
slices and any broken slices coarsely.
On a lightly floured surface, roll the dough to create a 10 inch circle. Transfer the dough circle to a greased cookie sheet.
Arrange the chopped apples on the dough, spreading them out to within 1 inch of the edge. Arrange the apple slices , positioning them to imitate the petals of a flower. Sprinkle cinnamon over the apples. Drizzle honey on top.
Fold the edge of the pastry over the apples to create a border. Extra special touch: brush top of pastry with milk and sprinkle sugar on top. This creates a lovely sugary crunchy crust and makes the tart look ooooh sooo professional.
Bake for approximately 30-40 minutes or until the pastry is brown and crisp and the apples are tender. My two ovens vary greatly, so do check in on the tart after 20 minutes you might have to turn it around.