Recipe by Courtney McDonald

2 cups all-purpose flour

Large pinch salt

1 1/2 tbsp. sugar

12 tbsp. (1 1/2 sticks) unsalted butter, cold and cut into 1/4 inch cubes

1/3-1/2 cup ice water

4 large tart and firm apples—such as Granny Smith, Firm Gold, or Mutsu

2 tbsp. cold unsalted butter, cut into 1/4 inch pieces

1/4 cup + 1 tbsp. honey

1/4 cup sugar

1/2 tsp. finely chopped fresh rosemary

2 tsp. cornstarch

1 cup crème fraiche

Make the tart dough: In the bowl of a stand mixer using the paddle attachment, mix the flour, sugar, and salt to combine. Add the diced cold butter and mix on low to medium speed until the butter is in pea-sized pieces. Slowly drizzle in the ice water, adding just enough for the dough to come together. Turn tart dough out onto a piece of parchment or plastic wrap, form into a disc shape, and refrigerate for at least 30 minutes. The dough can be made up to 2 days ahead and refrigerated until ready to use.

Prepare the tart filling: Peel, core, and slice the apples into 1/8 inch thick slices. Place in a large mixing bowl and toss with the remaining 2 tbsp. butter pieces, 1/4 cup of the honey, the chopped rosemary, and cornstarch.  Roll out the chilled tart dough on a floured surface to about 1/8 inch thick, keeping the dough in a relatively round shape. Spoon the apple mixture into the center of the dough, spreading the filling to about 2 inches from the edge.  Carefully fold the edge of the dough up around the apple filling to form a rustic tart edge. Transfer the tart to a parchment or foil-lined baking sheet and chill the assembled tart in the refrigerator for at least 1 hour.

While tart is resting, preheat the oven to 400 degrees. Remove the chilled tart from the refrigerator and brush the top with the remaining 1 tbsp. honey. Bake in the center of the preheated oven until the crust is nicely browned and the apples have begun to soften and bubble, about 40 minutes. Remove from the oven and let rest at room temperature for 10 minutes before serving. Serve each slice of tart with a dollop of crème fraiche. Makes one, 12-inch tart.