Apple Honey Financier Tart Recipe

Apple Honey Financier Tart Recipe
Francois Payard•

Indulging in the wonderful union of apples and honey is a well-known Rosh Hashanah tradition, which symbolizes hopes for a "sweet" New Year. There's nothing better to honor the tradition than a honey-glazed Apple Financier Tart — an elevated, Francophile variation on an apple pie, which takes full advantage of the amazing apples available in the fall.

Says renowned pastry chef Francois Payard: "Ever since Payard Bistro opened on the Upper East Side years ago, I've had a lot of demand for desserts for the Jewish holidays. There aren't that many people working on this kind of thing, so I wanted to make something special and unique. I love the Apple Honey Financier Tart because it's inspired by the Jewish Holidays, but still has a French flair!"

Apple Honey Financier Tart Recipe
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Prep Time
3
hours
Cook Time
1.67
hours
Servings
6
- 8
Apple Honey Financier Tart Recipe
Total time: 4 hours, 40 minutes
Ingredients
  • 1 cup plus 1 tablespoon confectioners' sugar
  • 1 3/4 cups all purpose flour
  • pinch of salt
  • 3 tablespoons unsalted butter
  • 1/2 cup slivered almonds
  • 1/4 cup plus 3 tablespoons confectioners' sugar
  • 1/4 cup plus 2 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • pinch of salt
  • 4 large egg whites
  • 2 tablespoons honey
  • 1/4 cup heavy cream
  • 1 vanilla bean
  • 10 tablespoons unsalted butter
  • 3 medium Golden Delicious apples
  • 1/2 cup honey
  • 1/4 cup Calvados or apple Jack
  • 1/4 cup honey
Directions
  1. Sift together the confectioners' sugar, flour and salt into a bowl. 
  2. Place the butter in a food processor and process until smooth, about 15 seconds.
  3. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix.
  4. Turn the dough out onto the counter and divide it in two.
  5. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. At this point, you should freeze half of the dough; it will keep for up to 1 month. 
  6. Let one of the dough discs stand at room temperature for 30 minutes to soften.
  7. Lightly butter a 9 1/2-inch fluted tart pan with a removable bottom and Dust a work surface lightly with flour.
  8. Dust the dough disc lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times.
  9. Roll the dough up onto the rolling pin and gently unroll it over the prepared tart pans.
  10. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. 
  11. Prick the bottom of the tart shell all over with a fork and chill in the fridge for 20 minutes and up to 24 hours.
  12. Preheat the oven to 325°F.
  13. Lightly butter a piece of aluminum foil large enough to generously line the tart pan.
  14. Line the tart shell with the foil, buttered side down, and fill with dried beans, rice or pie weights. 
  15. Bake for 15 minutes.
  16. Remove the foil and beans and continue baking for 5 minutes, until just set; the tart shell should have little or no color. Cool completely on a wire rack.
  17. Preheat the oven to 350°F. 
  18. Melt the butter in a small skillet over medium heat.
  19. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool. 
  20. Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. 
  21. Sift the confectioners' sugar over the almonds.
  22. Add the flour, cornstarch and salt and gently whisk to combine. 
  23. Combine the egg whites, honey, cooled browned butter and cream in another medium bowl.
  24. Scrape the seeds from the vanilla bean (reserve the pod to garnish) into the bowl and whisk to combine.
  25. Add the dry ingredients and whish just until combined and set aside.
  26. Melt the butter in a large skillet over medium heat and cook until it is golden brown and fragrant, about 5 minutes.
  27. Add the diced apples and honey and cook, stirring occasionally, for 2 minutes, carefully light it with a match, and cook until the flame dies.
  28. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid.
  29. Stir the reserved liquid back into the diced apples.
  30. Preheat the oven to 325°F.
  31. Pour the apple mixture into the tart shell and spread in into an even layer.
  32. Scrape the financier batter over the apples, covering them completely. 
  33. Bake the tart for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  34. Place the tart on a wire rack. 
  35. For the glaze, put the honey in a heatproof glass measure and microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.)
  36. Brush the honey over the top of the hot tart.
  37. Cool the tart completely and garnish with the vanilla pod before serving.
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