2 large or 3 medium tart baking apples, such as Granny Smith or pippin
2 tablespoons fresh lemon juice or vinegar
3 tablespoons unsalted butter
1/3 cup Wholesome Sweeteners Fair Trade Organic Amber Honey
½ teaspoon ground cinnamon
¼ cup cream
zest of 1 large lemon or 2 small
pie dough for one 10-inch tart pan

Preheat the oven to 425° F.  

Peel and core the apples. Cut in half and then into ½”-thick slices. Add 2 tablespoons lemon juice or vinegar to a small bowl of water. Dip the apples into the water, drain, and set aside.  

Bring the butter, honey, and cinnamon to a boil in a small, nonreactive saucepan over medium-high heat. Boil for 3 to 4 minutes. Remove from the heat and slowly stir in the cream, then add the lemon zest. (It may bubble and sputter, so be careful.) Cool for 10 minutes. While the honey caramel sauce is cooling, arrange the apple slices in a decorative pattern over the tart crust, trimming the exposed slices to suit your whim.

Pour the sauce evenly over the apples and place in the oven. After 12 minutes, lower the heat to 350° F without opening the oven and cook for another 20 to 30 minutes, until golden brown. Place under the broiler for 1 or 2 minutes, watching carefully, for an even deeper caramelized look. Cool briefly and serve.

Makes one 12-inch tart

Recipe reprinted with permission from Covered in Honey, by Mani Niall, 2003, Rodale.