Italian Honey Dessert: Caramiele Apple Tart

This tart works best with firm, tart apples such as Granny Smith or Pink Lady. The nutty sweetness of the Caramiele Honey and Hazelnut spread works so well with a fragrant Olive Oil Pie Crust.




Pie Crust

  1. Preheat oven to 350F.
  2. Place flour and salt in the bowl of a food processor and pulse to mix. Combine Accademia Giuseppe Fois Extra Virgin Olive Oil, heavy cream, and honey.
  3. Drizzle liquid into dry ingredients while pulsing until the mixture is just combined and looks like loose crumbs.
  4. Pour pastry into an 8” pie pan and press lightly with the bottom of a glass to form edges to the crust.
  5. Pre-bake crust until just lightly golden.


  1. Preheat oven to 350F.
  2. Peel and cube apples into roughly 1⁄2 inch chunks. Don’t worry if some apple pieces are smaller, these will cook down and add texture to your filling.
  3. Combine apples, Fior di Maiella Fine Sea Salt, lemon zest and juice, and sugar in a medium sized stainless-steel pan over medium heat. Cook apples until just softened.
  4. Mix corn starch and one teaspoon cold water and stir to dissolve. Add cornstarch mixture to hot apples and stir until just thickened.
  5. Add 1⁄4 cup Caramiele Honey and Hazelnut Spread and stir until just combined.
  6. Pour apple mixture into prebaked olive oil pie crust and bake until filling is set and apples are just lightly browning on the edges, about 20 minutes.
  7. While tart is cooling whip heavy cream until just thickened and soft peaks are just beginning to form. Place 1 tablespoon Caramiele Honey and Hazelnut Spread in the microwave for 10 seconds to just soften and drizzle into whipped cream. Continue to whip until soft peaks form and Caramiele Honey and Hazelnut Spread is incorporated. Top tart with whipped cream and serve.