1 ¾ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup chilled unsalted butter, cut into ½ inch cubes
¼ cup Honey Bunny™ honey
2 large egg yolks
1 tablespoon ice water
1 cup all purpose flour
1/3 cup sugar
1 ½ teaspoon grated lemon peel
½ teaspoon vanilla
½ cup unsalted butter, cut into ½ inch cubes.
½ cup sugar
2 tablespoons fresh lemon juice
1 ½ teaspoons cornstarch
¼ teaspoon grounds cinnamon
3 cups (packed)grated Gala, Jonagold or Winesap apples (about 4)
Mix flour, sugar, cinnamon, and salt in processor. Add butter, mix until resembles course meal. Whisk Honey Bunny™ honey, yolks, and 1 tablespoon ice water in bowl. Add honey mixture to flour mixture, process until clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill 1 hour.
Roll dough out onto floured surface into 12″ round. Transfer into 10 tart shell with removable bottom. Fold overhang in; press to form a double layer. Cover and Chill 30 minutes or up to 1 day.
Mix all ingredients in medium bowl. Using fingertips, rub butter until pea size clumps form. Refrigerate while preparing filling.
Preheat oven to 350°F. Whisk 4 ingredients into large bowl. Add grated apples; stir to coat.
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.