I am struggling with the transition from summer into fall. This is nothing new for me. Transitions have always made me anxious, no matter what the season. Part of the problem this year is that Rosh Hashanah is so early this year (first night is Sunday September 9) and this is forcing me to abandon peaches and start thinking apples!

It is traditional for the Jewish New Year to dip apples into honey, symbolizing our desire for a sweet new year. Ever the proud Canadian, I decided to add maple syrup and maple sugar to my tart.

This inspiration for this gorgeous tart comes from Zoe Bakes. Her version was a galette. She spread chunky applesauce sweetened with honey on the dough, and then topped it with sliced apples. In my version, I cooked up a chunky applesauce sweetened with maple syrup, cinnamon and a bit of lemon juice.

I made a pastry dough with all purpose flour and ground pecans. I love maple pecan ice cream so I figured they would work well in a tart as well.

You could also use this recipe to make 6 mini tarts instead. Vanilla ice cream goes exceptionally well with these tarts. Wishing all a sweet and healthy new year!

Click here to print recipe for APPLE MAPLE PECAN TART