Ohhh I can just picture the streets of Paris, right now. As I walk by a local bakery and the lovely aroma of freshly baked pastries fills my soul. This is also one of the many things I miss about this beautiful city (along with the mousse).
my invariable advice to people: Learn how to cook – – try new recipes, learn
from your mistakes, be fearless, and
above all have fun.” – Julia Child
In a food processor add all the dry ingredients for the crust. Pulse once.
With a pastry brush, gently brush the remaining honey mixture all over the apples, being carful not to move the apple slices. If desired sprinkle 1/2 tsp. of palm sugar over the entire tart. ( to give it
Let cool for 10 minutes before taking out tart out of pan.
* You can substitute raw honey with regular honey, but I prefer the raw honey due to it being more mild in flavor.