I seriously love this apple dessert recipe because I get to nom honey-cayenne roasted squash seeds while waiting for the tart to bake. The combo of sweet honey and tart apple blends with the heat of cayenne gloriously, especially right out of the oven with a scoop of high quality vanilla ice cream melting on top.
The tart crust is foolproof. I experiment a lot in the kitchen and with that activity comes So. Many. Failures. But this crust has never let me down. A note about the squash seeds: they’re dangerous. Best make a double batch.
Foolproof Tart Crust
Ingredients
Tart Crust
- 1 1/2 cup flour
- 1 cup sugar
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup cold butter (cubed)
- 1 pinch salt
Directions
Tart Crust | |
Step 1 | |
In a mixer with the paddle attachment, combine flour, sugar, butter, and salt. | |
Step 2 | |
Add in cold water a few drops at a time. Add just enough to form a dense dough. |
Honey-Cayenne Roasted Squash Seeds
Ingredients
Seed Prep
- 1 wedge Pumpkin or squash
- 2 cups water
- 1 tablespoon salt
Baking Prep
- 1 teaspoon cayenne powder
- 1 shot olive oil (a nice glug)
- 1 shot honey (a nice glug of Linck Apiaries, Inc)
Directions
Apple Tart
Ingredients
Tart Filling
- 2 Large apples
- 1/2 + cup brown sugar (1/2 cup for apple slices + a bit more for the topping)
- 1/2 cup white sugar
- 1/4 cup flour (all purpose)
- 1 pinch salt
Tart Topping
- 4 knobs butter (a little pad to finish the top before baking)
Note
If you baked the honey-cayanne pumpkin seeds in advance of putting this tart filling together, reset the oven temperature to 425 degrees. The tart will bake at that temperate for 25 minutes. Enjoy the pumpkin seeds while the tarts bake, but try and leave a few for the topping.
Directions
Step 1 | |
Peel, core, and thin slice apples. | |
Step 2 | |
Repeat with remaining dough and apple slices. Recipe makes 4 tarts. | |
Step 3 | |
Allow to rest for 10 minutes before topping with squash seeds (and a scoop of high quality vanilla ice cream if desired). Serve warm. |