Apple and Honey Tart

10 Serves
40 min

This Honey and Apple Tart is the perfect dessert for the start of the fall season. Its delicate but rich, light but flavorsome and most importantly, delicious but super easy to make! My favorite part about this recipe is the combination of apple and honey - the sweetness of the honey combined with the freshness of the apple makes for a winning duo. Ensure that you are not over baking the tart - the pastry should be beginning to brown but no more than this, as the apple slices can begin the brown and wrinkle. You can top off the dish with another drizzle of honey or some confectioners sugar. You can keep the tart covered and stored in the refrigerator for up to 5 days. Enjoy and happy baking!

The final product

Lay the apples like so (picture of tart before baking)

The final product

Recipe details

  • 10  Serves
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 450g (1packet) of sweet pastry dough
  • 1/2 cup apple puree
  • 1/4 cup lychee juice
  • 1 large red apple
  • 1 egg, whisked well (for basting)
  • 1/4 cup + 2 tbsp honey


Preheat your oven to 180 degrees Celsius (355 degrees Fahrenheit ) and line a baking dish with parchment paper.
Take your pastry dough and roll it out over the parchment paper so that it forms a rectangle.
Roll up the sides of the rectangle to form a boarder approximately 4 cm (1.5 inches) high. You may need to cut out triangles of the dough at the corners to keep the rectangle shape .
In a medium sized mixing bowl, combine the apple puree with the lychee juice. Stir in 1/4 cup of honey
Pour the filling into the pastry.
Using a mandoline (or a sharp knife) slice the apple as thinly as you can, leaving the peel on. Slice each piece in half to form a semi-circle.
Lay the piece on top of the filling (as shown in the picture).
Using a basting brush, egg wash the boarder of the pastry dough (you won't need the whole egg for this).
Drizzle over the 2 tbsp of honey.
Once the oven has preheated, place the tart in the oven for 20-30 minutes, or until the pastry has lightly browned.
Allow tart to cool before serving.