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Honey and Apple Tart Recipe

Honey and Apple Tart  Recipe

This simple, delightful English tart comes to us by way of Cranks, one of the first and most famous whole-foods restaurants in London. In this zesty version of the classic apple pie, lemon adds citrusy zip to the familiar sweetness of apples.

Using healthy honey rather than white sugar makes this a great choice for after-holiday dessert!

2 medium-sized cooking apples
cup honey
1 lemon, juice and grated rind
3 cups fresh whole wheat breadcrumbs
whole wheat shortcrust pastry

Preheat oven to 400.

Grate apples and mix together with honey, lemon juice and rind, and breadcrumbs.

Roll out pastry on a lightly floured surface and use it to line an 8 pie pan.

Spoon filling into center, level surface, and bake at 400 for 30 to 35 minutes, or until firm to the touch. Serve warm or cold.


1 cups whole wheat flour
2 teaspoons baking powder
1 ounce butter or margarine
cup vegetable shortening
3 tablespoons water

Place flour and baking powder in a bowl. Rub in butter and shortening until mixture resembles fine crumbs.

Add enough water to give a soft but manageable dough.

Read more: Food, All recipes, Desserts

Adapted from Traditional Vegetarian Cooking, by David and Kay Canter (Inner Traditions, 1991). Copyright (c) 1991 by David and Kay Canter. Reprinted by permission of Inner Traditions.
Adapted from Traditional Vegetarian Cooking, by David and Kay Canter (Inner Traditions, 1991).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Traditional Vegetarian Cooking

Recipes from Europe's famous Crank's now


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4:57PM PDT on Oct 17, 2012


1:04AM PDT on Aug 2, 2011

Yummy! Thanks for the recipe.

3:50PM PST on Nov 23, 2010

This sounds good, thanks. Sometimes I just eat plain sliced apples with honey and a touch of cinnamon. This recipe takes that to a whole new level (minus the cinnamon.)

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Thanks. And I'm with Nimue.


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