Shana tova! It's Rosh Hashanah, also known as the Jewish New Year. This is the time when we celebrate the sweetness of life, traditionally through the use of apples and honey. If you search for "apple honey" in Google, the first article that comes up is this one, which explains the importance of apples and honey not only to the New Year, but to the Jewish people in general. Rosh Hashanah signifies the beginning of the High Holy Days, which deal heavily on repentance, ending with Yom Kippur. Yom Kippur involves fasting, so I won't have any recipes for that unless I come up with an awesome breaking the fast meal for this year.
Rosh Hashanah Honey Apple Tart:
Makes one 12" tart
1 full recipe galette dough
4 apples, Braeburn or Fuji, peeled, cored, and sliced very thin
½ c. plus 3 Tb. honey, divided
3 Tb. unsalted butter, melted
2 Tb. flour
2 Tb. cinnamon
1 Tb. allspice
½ tsp. lemon juice
2 Tb. lavender infused honey (optional. I get it at the Farmer's Market)
Heat oven to 400 degrees. Melt butter until slightly browned. I do this because I really like the nutty flavor of browned butter and it combines very well with apples. Mix butter with ½ cup of honey. Stir in with apples. Mix in lemon juice, spices, and flour.
Press chilled dough into tart pan and fill with apple mixture. Place on middle rack of oven and bake for 35 minutes. Remove from oven and allow to cool for 5-10 minutes.
Drizzle additional honey over entire tart, serve, and enjoy the sweetness of a new year!
The galette dough is perfect for this as it comes together so quickly and is always perfectly flaky. If you choose to use the lavender honey, it is a perfect complement to the other spices in the tart. By slicing the apples so thin, the apple to honey ratio per bite is increased and you really taste the combination with each bite. I hope you all have a happy, healthy, sweet New Year, whether you're Jewish or not.