Apple Tart

This rustic tart is fast becoming one of my go-to recipes. So far I've taken it to book club and Thanksgiving (coincidentally at the same house--of course, I forgot to take a picture either time). Coming soon to a gathering near you. If you invite me.

4 or more apples (e.g., honeycrisp)

2 tablespoons sugar

1/2 teaspoon cinnamon

1 pie crust or My Favorite Pie Crust

1 tablespoon honey

1 tablespoon butter, cut into small pieces

Optional: 1/3 cup chopped nuts (walnuts or pecans)

1/3 cup fresh or dried cranberries

Peel, halve, and core the apples. Slice apples 1/4 inch thick. Set aside any broken pieces; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.

Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to the desired thickness (about 3/8 inch) and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edges. Drizzle the honey over the chopped apples.

Arrange the apple slices on top in row or circles as desired, slightly overlapping. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. If using, sprinkle the nuts and/or cranberries over the top. Fold the pastry edge up and over the apples to create a 1-inch border.

Bake for 50-60 minutes, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack to cool. Serve warm or at room temperature.