- 1 3/4 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup honey
- 2 large egg yolks
- 1 tablespoon ice water
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons grated lemon peel
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 3 cups (packed) grated Gala, Jonagold, or Winesap apples (about 4)
- 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.
- 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.
- Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing filling.
- Preheat oven to 350°F. Whisk first 4 ingredients in large bowl to blend. 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.)