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Chef shares recipe for Honey Braised local Apple Tart

Chef shares recipe for Honey Braised local Apple Tart

By | Posted - Nov. 8, 2011 at 6:40 a.m.

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SALT LAKE CITY -- Looking for something other than pumpkin pie to serve for Thanksgiving dessert?

Pastry chef Mary Cech from The Farm at Canyons Resort in Park City shares a recipe for Honey Braised local Apple Tart. It's currently found on the menu at The Farm.

There are three components to the dessert: Farm Apples (below), Cheddar Pecan Streusel, and Cheddar Pastry Squares.

The dessert is delicious without the cheddar pastry if you prefer a simpler version of apples, streusel and ice cream.

Farm Apples

4-6 servings


4 Granny Smith apples
2 Tbsp butter
3/4 C. honey wine vinegar
1/2 C. honey, slide ridge
1/4 C. water
1/2 C. brown sugar
1 vanilla bean, split and seeded
1/4 tsp. salt


  • Melt together in a wide-mouthed sautee pan or skillet all the ingredients except the apples.
  • Bring to a boil and caramelize.
  • Quickly lay the apple slices on the caramel and continue cooking; DO NOT stir very much! They will release their water and thin the sauce. Cook only until al'dente.
  • Quickly stir in the remaining ingredients below, remove apples to a hotel pan and reduce and cook until a thick sauce-like caramel is achieved.
  • Pour caramel over apples in hotel pan.
  • When apples have cooled, pack into pint containers and store in cooler.


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