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Prep School

Francois Payard's Apple Honey Cake

By

Apples dipped in honey are a traditional part of the Rosh Hashanah table, meant to express the hopes for a sweet new year. Patissier Francois Payard spins the tradition into this luxe Apple Honey Cake.

Available starting Friday, 9/11 the Apple Honey cake is prepared in a traditional French financier style, with freshly ground almonds moistening the apple and honey-drenched sweet. The cake is available for purchase for 4, 6, or 8 people ($26, $39, $52.) (His crazy good Green Apple Macarons will also be available in a variety of sizes for nation-wide shipping at www.payard.com.) But for those of us who want to try our hands at the sweet tart, Payard has shared the recipe.
Apple Honey Cake recipe
(6 servings)

Batter
3 tablespoons (43 grams) unsalted butter
1/2 cup (60 grams) slivered almonds
1/4 cup plus 3 tablespoons (50 grams) confectioners sugar
1/4 cup plus 2 tablespoons (54 grams) all-purpose flour
2 tablespoons (15 grams) cornstarch
Pinch of salt
4 large egg whites
2 tablespoons (42 grams) honey
1/4 cup (58 grams) heavy cream
1 vanilla bean, split

Apple Filling
10 tablespoons (1 1/4sticks) (142 grams) unsalted butter, cut into
tablespoons
3 medium (510 grams) Golden Delicious apples, peeled, cored,
and cut into 1/4-inch dice
1/2 cup (168 grams) honey
1/4 cup (60 grams) Calvados or apple jack

Assembly
One pre-made 9 1/2-inch tart shell

Glaze
1/4 cup (84 grams) honey

1. Make the batter: Preheat the oven to 350°F.

2. Melt the butter in a small skillet over medium heat. Reduce the
heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.

3. Put the slivered almonds in a food processor and process until
finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners¹ sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.

4. Combine the egg whites, honey, cooled browned butter, and
cream in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.

5. Make the apple filling: Melt the butter in a large skillet over
medium heat and cook until it is golden brown and fragrant, about 5 minutes. Add the diced apples and honey and cook, stirring occasionally, for 2 minutes, or until the apples are slightly softened. Add the Calvados to the skillet, carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving 1Ž4 cup of the liquid. Stir the reserved liquid back into the diced apples.

6. Pour the apple mixture into the tart shell and spread it into an even layer. Scrape the financier batter over the apples, covering them completely.

7. Bake the tart for 45 to 50 minutes, until the top is golden brown
and a toothpick inserted into the center comes out clean. Place the tart on a wire rack.

8. Glaze the tart: Put the honey in a heatproof glass measure and
microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.

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