It's finally officially fall! Break out the apple and pumpkin flavored candles, drinks, donuts or whatever other crazy thing people are doing. If you're looking to celebrate the fall season with something more traditional than a caramel-apple-stuffed croissant donut, look no further than this recipe for an Apple Buttermilk Tart from Chef Melissa Denmark of Gracie's. 

RECIPE
Apple Buttermilk Tart

Crust:
½ cup sugar
1 cup butter, cubed
1 ½ cups flour
½ teaspoon salt
½ teaspoon vanilla
2 eggs

1. Mix sugar, butter, flour and salt until it has a sandy texture.
2. Add the eggs and vanilla, and continue to mix until it forms a ball.
3. Roll out onto floured surface 1/8" thick and fit into a tart pan. 
4. Use your hands to press dough into all the corners and remove excess dough that hangs over the edge of the pan.
5. Chill for at least one hour in the refrigerator. 

Filling:
5 apples (Macoun and Honeycrisp, or other preferred combination of crisp apples) peeled and sliced into 6 slices
1 ½ cups buttermilk
3 eggs
½ cup brown sugar
½ cup honey
2 tablespoons flour
¼ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cardamom
1/8 teaspoon clove
1 teaspoon ground ginger

1. Peel and slice apples, set aside.
2. Whisk remaining ingredients together until fully incorporated.
3. Add apples to filling and mix to coat.
4. Pour into prepared tart shell arranging the apples evenly in a flat layer.

Topping:
½ cup oats
½ cup sliced almonds
¼ cup flour
¼ teaspoon salt
¼ cup candied ginger, finely chopped
½ cup brown sugar
½ cup butter, cubed

1. Mix all ingredients together until only very small pieces of butter remain and everything is fully combined.
2. Pour over prepared tart to coat the entire top.
3. Bake at 350 degrees for 1 hour or until lightly golden brown.

About the Chef

Chef Melissa Denmark is the executive pastry chef at Providence's award-winning Gracie's. Denmark was named one of the 50 best new pastry chefs in the country by Food & Wine magazine in 2012. In 2014, she was named Rising Star in Coastal New England by culinary magazine Starchefs, and in 2016 Denmark was given the Local Hero Award by Edible Rhody. Denmark graduated summa cum laude with a bachelor’s degree in baking and pastry arts from Johnson & Wales University in 2010. Overseeing two pastry operations in Providence, Denmark draws inspiration from travel, childhood memories, and unusual ingredients to create savory-sweet, unique desserts.