Apple Streusel Tart with Honey Crust

Since Fall has officially arrived, I thought it would be great to bake a dessert with some apples that are in season. Someone recommended this recipe to me a few days ago, and I decided to give it a try. It's very similar to a Dutch Apple pie but the crust is much thicker. Dr. Sweetpea absolutely loved this tart after having a couple of bites. In fact, Dr. Sweetpea polished off the entire tart within a few days. Definitely a keeper in our household.

Apple Streusel Tart with Honey Crust

(Source: Epicurious)

Crust:

1 3/4 cups all purpose flour

2 tablespoons sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup honey

2 large egg yolks

1 tablespoon ice water

Streusel:

1 cup all purpose flour

1/3 cup sugar

1 1/2 teaspoons grated lemon peel

1/2 teaspoon vanilla extract

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling:

1/4 cup sugar

2 tablespoons fresh lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon ground cinnamon

3 cups (packed) grated Gala, Jonagold, or Winesap apples (about 4)

For crust:

Mix flour, sugar, cinnamon, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.

For streusel:

Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling.

For filling:

Preheat oven to 350°F. Whisk first 4 ingredients in large bowl to blend. Add grated apples; stir to coat. Transfer to crust, spreading evenly. Sprinkle streusel over. Bake until streusel is golden and filling is bubbling, about 1 hour. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)