Apple Honey Financier Tart

1. 1

   Sift together the confectioners' sugar, flour and salt into a bowl.

2. 2

   Place the butter in a food processor and process until smooth, about 15 seconds.

3. 3

   Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix.

4. 4

   Turn the dough out onto the counter and divide it in two.

5. 5

   Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.

6. 6

   At this point, you should freeze half of the dough; it will keep for up to 1 month.

7. 7

   Let one of the dough discs stand at room temperature for 30 minutes to soften.

8. 8

   Lightly butter a 9 1/2-inch fluted tart pan with a removable bottom and Dust a work surface lightly with flour.

9. 9

   Dust the dough disc lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle.

10. 10

    Lift the dough often, making sure that the work surface and dough are lightly floured at all times.

11. 11

    Roll the dough up onto the rolling pin and gently unroll it over the prepared tart pans.

12. 12

    Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough.

13. 13

    Prick the bottom of the tart shell all over with a fork and chill in the fridge for 20 minutes and up to 24 hours.

* Per serving · 4 servings · Values may vary.