Ingredients
1
3/4 cups all purpose flour
1/2
cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1
1/2 tsp grated lemon peel
1/2
cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3
cups (packed) grated Gala, Jonagold, or Winesap apples (about 4)
Directions
2.
Mix flour, sugar, cinnamon, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Whisk honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour mixture; using on/off turns, process until clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.
3.
Roll dough out on floured surface to 12-inch round. Transfer to 10-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Fold overhang in; press to form double layer. Cover and chill 30 minutes or up to 1 day.
5.
Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling.
7.
Preheat oven to 350°F. Whisk first 4 ingredients in large bowl to blend. Add grated apples; stir to coat.
8.
Transfer to crust, spreading evenly. Sprinkle streusel over. Bake until streusel is golden and filling is bubbling, about 1 hour. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
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