Apple, thyme & honey tart

It’s always good to have a few recipes in your repertoire that just require pantry staples and this tart is one of them. With the exception of maybe the puff pastry, you’ve probably already got everything else you need for this. It’s a bit of a showstopper; fragrant honey and thyme, sweet apples, and crunchy pastry. Serve it with some whipped cream for an impressive afternoon tea, or a scoop of vanilla icecream for an after dinner treat.


400g frozen puff pastry (thawed)
50g butter, softened
1 egg yolk
70g almond meal
1 teaspoon vanilla bean paste
200ml runny honey
2 apples (I used rose)
1 teaspoon finely chopped thyme
1 sprig of thyme


Preheat oven to 200 and line a baking tray with baking paper
Roll out pastry to a rectangle, roughly 40x30cm, 3mm thick, and place on the baking tray
Place butter, egg yolk, almond meal, vanilla, chopped thyme and 1/4 cup (60ml) of the honey in a bowl and beat with a spatula until smooth
Spread over the pasty, leaving a clear 1cm border right around the edge
Very thinly slice the apples (a mandolin is handy for this) and arrange on top. Drizzle with 1/4 cup (60ml) of honey
Bake for 20 minutes, until golden and crisp
Place the remaining honey and sprig of thyme in a small pot over low heat, until the honey is very runny, then pour over the tart


  • If you don’t have runny honey, gently melt the ‘normal’ honey you have in a small pot over low heat
  • You could replace the almond meal with ground pistachios
  • Recipe adapted from Phoebe Rosewood

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