Honeyed Apple Peanut Butter Tart

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Special thanks to The Urban Kitchen LA for this home warming recipe!  Click here for more recipes by our fellow honey bee

Honeyed Apple Peanut Butter Tart

1 batch Almond Flour Crust

heaping 1/2 Cup creamy peanut butter or Almond Butter

2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling

2 apples of choice, sliced thinly

Powdered sugar for dusting

Preheat oven to 350 degrees F.  Make Almond crust and par-bake for 10 min and set aside. Warm peanut butter in a microwave safe bowl until liquid like.  Drizzle in 2 Tablespoons of honey, stir then spread evenly in tart  shell leaving 1/2 inch border around edges.  Layer apple slices neatly over top of peanut butter, coat with with warm honey and a tablespoon of melted grass-fed butter, then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges.  Let cool completely then drizzle with additional warm honey caramel sauce and dark chocolate, and if desired and powdered sugar.

 For the Almond Crust

Ingredients:

1 1/2 cups almond meal or flour

1 pinch sea salt

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

3 tablespoons coconut, walnut or melted grass-fed butter

1 tablespoon maple syrup

Preheat the oven to 350’F.

Place a rack in the middle of the oven.

In a mixing bowl stir together the almond flour, sea salt, baking soda and cinnamon. Break apart any lumps with your fingertips.

In a small bowl, stir together the vanilla, oil, maple syrup and water. Add the oil mix to the flour and stir the dough together with a rubber spatula until thoroughly combined.

Turn the dough onto a 9-inch pie plate or tart pan. Flatten the dough slightly with the side of the rubber spatula to begin to spread it towards the edges of the pan. Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges.

Place the tart on a sheet pan and bake it for 10 minutes if you are par-baking it. For a fully baked crust, total baking time will be 20-25 minutes, or until the crust is an even golden brown. Take care not to let it get too dark.

Remove the tart shell from the oven and let it cool slightly. If you are using the crust fully baked, let it cool completely to room temperature before filling.

For the Honey Caramel Sauce:

½ cup honey

3 tablespoons grass-fed butter

3 tablespoons whipping cream

½ teaspoon salt

Stir ½ cup honey and butter in a clean dry saucepan. Add honey and stir to combine. Place saucepan over medium heat, and heat stirring frequently until the honey has melted.

Let boil until it reaches 310 degrees F. Remove from heat and add whipping cream (mixture will bubble vigorously.) Stir to combine and add salt. Stir and let cool before serving.

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