Honey-Glazed Apple Tart


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

I prefer to use russet or reinette apples for all apple desserts. Use what you can find, bearing in mind that very tart apples are not the best for these purposes.


  • about 1 lb puff pastry
  • 1 egg yolk, beaten with a few drops of water
  • 3–4


Use very cold pastry, lightly floured, on a lightly floured slab of marble or board. First tap the pastry a few times with the side of the rolling pin to flatten it slightly and render it more supple. Roll it into a long rectangle, wide enough and long enough to cut borders from the trimmings. Cut out a neat rectangle and remove it to a baking tray. With a pastry brush, paint egg yolk over the