Here is a very easy tart shell recipe that will give great results.  Beyond that, I took 4 red apples and sliced them very, very thinly.  I used a mandolin for this actually.  If you don’t have a mandolin, just slice the apple as thinly as possible going slowly so you don’t cut yourself.  Once done with the slicing, add some lemon juice to the apple slices and mix well to prevent them from browning.  About 30 minutes prior to assembling the tart, take about 1/2 Cup of honey and place it in a small saucepan.  Add a few sprigs of thyme and the zest of one lemon.  Place the pan on simmer (or the lowest setting you have) and allow the mixture to steep until you are ready to assemble the tart.

When ready, remove the thyme springs and then add all but two tablespoons to the sliced apples and toss the apples in the honey mixture.  Place the filling in the tart shell that’s been rolled out.  Place filling in the middle of the tart allowing about a two inch border.  Once the apples are in the middle, simply fold the crust up and around the apples.  Once done, brush the dough with a bit of olive oil. Bake in a 350 degree oven for about 30-40 minutes (mine took 35ish).  However start checking the tart at the 20 minute point and check it every 5-10 minutes after that until it’s well browned and done.  Once done, take the remaining couple tablespoons of the honey mix and lightly and carefully brush it over the top of the tart.  Allow tart to cool a bit before moving it to a platter to serve.  Reheat it in a low oven if you prefer to serve it warm.

I was going to do a main course for the Valentine’s Day menu but for a number of reasons, my wife and I decided to celebrate the holiday at home next week.  We are leaving town for the actual holiday.  However, I planned on serving all of this with a roasted leg of lamb.  I think any roast or steak would go very well with this general progression of dishes and certainly will be quite nice on a cold and likely snowy Valentine’s Day evening.  So enjoy the holiday and the long weekend! Next week…French onion soup is on the docket.