This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.
Farm & Larder galette dough, chilled
4 Granny Smith apples
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 10-12 inch circle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within two inches of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1 ½-inch border.
3. Bake the galette for 45 – 60 minutes or until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.