This one is so good I am tempted to call it by its initials; Ahh ! Tart (but I wont.)

It is a direct consequence of the free availability of ground hazelnuts in our local Super U in Thezan, which I find very exotic, and bring home loads of them to use in desserts and cakes.
The other piece of serendipity was finding that some of Joe Moore’s apples were still in perfect nick in my shed, it must be something to do with the temperature this winter and spring.
The recipe is sorta loosely based on the classic French Pear and Almond Tart but I discovered that using the combination of hazelnuts and honey(and do try and get some decent Irish stuff for this) gives the apples a very special and exotic flavour. I served it with some vanilla flavoured fromage frais which we had brought back from the great French fridge clear-out but yoghurt or cream would do as well.

Apple Hazelnut and Honey Tart

For a 9 inch (25 cm.) tart or quiche tin

Pastry;
175g (6 oz.) Flour
90g (3 oz.) Butter
3 to 4 tbs. Water

Filling:
110g (4 oz) Butter (preferably unsalted)
110g (4 oz). Honey
110g (4 oz). Ground Hazelnuts (or Almonds)
2 Eggs
Apples;
700g (1 ½ lbs.) Apples (cookers or eaters)
30g (1 oz.) Unsalted Butter
1 Tablespoon Honey

This is very good with ground hazelnuts but they are hard to find here.
To grind your own first roast some shelled nuts in a hot oven for about five minutes, then rub them in a cloth to remove all the surplus skins then grind in a food processor.
If you think that is too much fiddle use ground almonds instead.
Pastry;
Blend the butter with the flour (either by rubbing in or in a food processor) then add in the water and then use this pastry to line the tart tin.
Cover this with non-stick paper and some weights and bake blind until golden brown.
While this is baking peel and slice the apples and cook them gently in a pan with the ounce of butter and the tablespoon of honey for about 5 minutes.

Nut Batter;
Beat the butter with the honey until light.
Beat in the eggs, and the ground nuts.

Spoon the apples onto the pastry base and spoon over the nut mixture.
Bake at 180C/350F/Gas 4 for about 25 mts. (test to make sure the batter is cooked with a skewer)
Serve warm or at room temperature with some fromage frais or quark.