Francois Payard's Apple Honey Cake - Basil & Salt Magazine

Autumn is around the corner and it’s time to get serious about planning for the fall and winter holidays.

It’s almost time – and as we prepare to turn our clocks back for daylight savings, the holiday season starts to roll in. Soon, grocery coolers will be overflowing with turkeys, and foil roasting pans will claim their spots at the end of every aisle. Candy canes and Christmas-themed M&M’s will be artfully arranged at check-out counters, while Instagram and TikTok buzz with sweet, festive dessert ideas.

Whether you’re hosting a cozy family dinner, a lively office cocktail party, or an elegant soirée, every gathering calls for a stunning dessert to steal the spotlight. Set this beauty alongside your pumpkin pie and watch it vanish.

We’re kicking off our holiday recipe series with none other than Chef François Payard’s ambrosial Apple Honey Cake—a rich, fragrant cake that’ll have everyone asking for seconds

Chef Payard's Apple Honey Cake

Time: 50 minutes
Difficulty: Moderate
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(6 servings)

Batter

3 tablespoons (43 grams) unsalted butter
½ cup (60 grams) slivered almonds
¼ cup plus 3 tablespoons (50 grams) confectioners¹ sugar
¼ cup plus 2 tablespoons (54 grams) all-purpose flour
2 tablespoons (15 grams) cornstarch
Pinch of salt
4 large egg whites
2 tablespoons (42 grams honey)
¼ cup (58 grams) heavy cream
1 vanilla bean, split

Apple Filling

10 tablespoons (1¼ sticks) (142 grams) unsalted butter, cut into tablespoons
3 medium (510 grams) Golden Delicious apples, peeled, cored, and cut into 14-inch dice
½ cup (168 grams) honey
¼ cup (60 grams) Calvados or apple jack

Assembly

One premade 912-inch tart shell

Glaze

¼ cup (84 grams) honey

Method

Make the batter: Preheat the oven to 350°F.
Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners¹ sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.
Combine the egg whites, honey, cooled browned butter, and cream in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
Make the apple filling: Melt the butter in a large skillet over medium heat and cook until it is golden brown and fragrant, about 5 minutes. Add the diced apples and honey and cook, stirring occasionally, for 2 minutes, or until the apples are slightly softened. Add the Calvados to the skillet, carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Stir the reserved liquid back into the diced apples.
Pour the apple mixture into the tart shell and spread it into an even layer. Scrape the financier batter over the apples, covering them completely.
Bake the tart for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Place the tart on a wire rack.
Glaze the tart: Put the honey in a heatproof glass measure and microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.