Apple Tart with Honey-Cayenne Roasted Squash Seeds

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


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


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


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)


Step 1
Preheat oven to 300 degrees F.
Step 2
Dump the seeds into a sauce pan with 2 cups of water and a tablespoon of salt. Bring to a boil.
Step 3
Reduce heat and low boil for 10 minutes.
Step 4
Pour seeds into a medium mixing bowl. Add cayenne, honey, oil, and salt. Combine thoroughly with a spoon.

Apple Tart


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)


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.


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.

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