BY Emma Driban, Editor
Apples and honey are a cherished pairing, enjoyed by Jews as part of the Rosh Hashanah tradition. The apple represents the fruitfulness of life and our hope for a year filled with prosperity and blessings. Honey symbolizes our wish for a sweet year, filled with positivity and joy.
In Song of Songs 2:3, we read, “As the apple is rare and unique among the trees of the forest, so is my beloved amongst the maidens of the world.” This line acts as an allegory for God’s love for the people of Israel. Today, we might think of apples as the most common of fruits, but this wasn’t always the case. In A Lexicon of Jewish Cooking, author Patti Shosteck writes that, in medieval times, apples were considered so special that individuals would use their nails or sharp utensils to carve their hopes and prayers into the skin of the apple before eating them.
Honey, on the other hand, may not refer to the byproduct of bees at all when referenced in the Torah! Most likely, when the Land of Israel is described as a “land flowing with milk and honey,” honey refers to a thick syrup made from dates. Regardless, some rabbinic interpretations connect the “honey” metaphor to the Torah itself suggesting it is as sweet and sustaining as honey.
Whether you think these interpretations to be true, or just like the metaphor of apples in honey, the pairing is one that is easy to enjoy in many different forms! This year, enjoy your apples and honey in the form of a Honey Apple Tart.
SHANAH TOVA U’METUKAH!
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 1 egg yolk
- 2–3 tablespoons cold water
For the filling:
- 3–4 medium apples (Honeycrisp or Gala work well), peeled, cored, and thinly sliced;
I use a mandolin to ensure thin and even pieces 
2 tablespoons unsalted butter, melted- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ¼ cup honey (plus more for drizzling)
- 1 teaspoon lemon juice
Optional:
- a few chopped walnuts
- flakey sea salt
Instructions:
- Make the crust:
• In a food processor or mixing bowl, combine the flour, powdered sugar, and salt.
• Add the cold butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs.
• Add egg yolk and 2 tablespoons of cold water. Mix until the dough begins to come together. Add more water if needed, 1 teaspoon at a time.
• Shape into a disk, wrap in plastic, and chill for at least 30 minutes. - Prepare the filling:
• In a small bowl, mix together the melted butter, brown sugar, cinnamon, nutmeg, honey, and lemon juice.
• Place the apple slices in a large bowl and pour your honey mixture over the top, tossing carefully to combine.
• Set aside. - Assemble the tart:
• Preheat oven to 375°F (190°C).
• Roll out the chilled dough on a lightly floured surface into a 10–11 inch round. Transfer to a 9- inch tart pan.
• Arrange the apples in a spiral or overlapping pattern in the crust. If you are creating a rose pattern and are having trouble arranging your apples or if they are breaking, steam them for about 4–5 minutes to make them more pliable.
• Pour any extra juices over the top.
• Bake for 35–40 minutes or until the crust is golden and the apples are tender. - Finish and serve:
• While still warm, drizzle with extra honey and sprinkle with nuts or flaky salt if using.
• Let cool slightly before slicing. Serve warm or at room temperature.
• For some extra sweetness, top with vanilla ice cream or whipped cream.
