Make the dough at least 30 minutes ahead of time

In a food processor, combine the flour, butter, sugar and salt.

Then gradually stream in the water. Watch the consistency, you may not need the entire tablespoon. Don’t let it get too clumpy, just barely sticking together.

Roll into a ball, wrap in plastic wrap and place in the refrigerator to chill.

Preheat the oven to 450 degrees (230 celcius) .

Peel, core and cut into narrow slices the apple. Set aside for a moment.

Take out the pastry from the refrigerator and using flour and sugar on a cutting board or pastry cloth, roll out the dough to about 1/8″ thickness. As you can see from my picture, the less symmetrical the better. Just ensure that you have enough area to lay out your apples.

Lay out the apples, slightly layered on top of each other. Sprinkle the brown sugar on top.

Place in the oven for 20-30 minutes, until the crust is golden brown.

As soon as you take it out of the oven, drizzle the honey over the apples to add a touch of sweetness and a little glisten.

Either four small slices are available or two moderate sizes. Top with Italian Talenti vanilla bean gelato (or any other ice cream or gelato you prefer), pair with a hot cup of tea or coffee and bon appétit!