Rosh HaShanah Apple-Honey Rose Tart

Jewish tradition teaches that Rosh HaShanah (Jewish New Year) is a time to dip apples in honey in celebration and expectation of a sweet year to come. This rose-shaped tart also hearkens back to Song of Solomon 8:5, “Who is this coming up from the wilderness, leaning upon her beloved? I awakened you under the apple tree. There your mother brought you forth.” Solomon is depicting the love God harbors for His nation, here connected with the apple tree, and eating an apple on Rosh HaShanah (or in this case an apple tart) is a reminder of the sweetness of that age-old love.

Crust

1½ c. all-purpose flour

Pinch of salt

170 gr. (6 oz.) cold, unsalted butter

1/3 c. ice water

Mix flour and salt.
Cut in butter until mixture resembles coarse cornmeal.
Add ice water and mix just until combined. Form into a ball, wrap in plastic wrap and refrigerate 1 hour or overnight.

Filling and Preparation

4 apples, thinly sliced

½ c. white sugar

½ c. brown sugar

½ tsp. cinnamon

¼ tsp. nutmeg

¼ c. honey

Mix white sugar, brown sugar, cinnamon and nutmeg. Toss with apples and let sit for 30 minutes.
Line pie dough in a 25 cm. (10 in.) tart pan, prick the dough with a fork all around and chill.
Drain apples, squeezing them gently with your hands to remove excess moisture.
Line apple slices in pan, overlapping each slice in concentric circles. For the center, roll up one apple slice tightly and place in the center, creating a rosebud shape.
Cover the pan with aluminum foil and bake in 190°C (375°F) degree oven for 30 minutes. Drizzle with 2 tbsp. honey and bake uncovered an additional 10 minutes or until golden brown.
Let rest, drizzle with 2 tbsp. warmed honey before serving.

 Serves 6–8