Honeycrisp Tart with Cheddar & Rosemary Honey is an easy and delicious tart perfect for fall entertaining! 

Apple a day keeps the doctor away.

I think there is some definite truth to that statement. I try to eat an apple a day not because it reduces doctor visits, but in my world, apples reign supreme. 

I’m a sucker for crunch. Hence why I could also eat an entire bag of Lays potato chips in one sitting. The salty crunch is just heaven. Thankfully over the years I’ve gotten smarter and purchased  bags of apples instead of potato chips.

Anyway, to combat my craving for all things salty with a crunch, I made y’all this Honeycrisp Tart with Cheddar & Rosemary Honey. It takes my love for apples and combines it with cheddar cheese, buttery crust, and fresh rosemary. Not everything has to be an apple pie, folks! 

Frequently Asked Questions:

Do you use homemade pie crust? 

Um, no. I am not a baker. Plus, the ease of store-bought crust makes this tart appear faster! 

What variety of apple do you use?

I’m a huge fan of Honeycrisp. Of course you can use whatever kind you have on your kitchen counter. 

Do you have to use cheddar cheese?

Nope! White cheddar would be lovely or blue cheese! 

Do you have to use the rosemary honey?

Not at all! It’s just another way to jazz up the tart. Certainly don’t have to make it! 

The best part about this Honeycrisp Tart with Cheddar & Rosemary Honey is that it’s ready in 20 minutes, can be eaten for breakfast, lunch, or dinner. OH! And is a great way to use up that apple haul from your apple picking adventure! 

More Delicious Apple Recipes: 

Honeycrisp Tart with Cheddar & Rosemary Honey


  • 1 package of store bought pie crust
  • 1 large honeycrisp apple, sliced thinly
  • 1 cup shredded cheddar cheese
  • 1 egg
  • 2 tbsp honey
  • 1 tsp finely chopped rosemary


  1. Preheat your oven to 350 degrees. Line your baking sheet with parchment paper. Place the pie crust on the baking sheet. Using a rolling pin, roll dough into a round about 12-inches in diameter. Layer the apple slices into the center of the dough leaving about 2-inch border.
  2. Next, sprinkle the apples with cheddar cheese. In a small bowl beat the large egg. Using a pastry brush, brush the border with the egg wash. Take the border of the dough and fold the dough over the apple slices making your way around; overlapping as needed.
  3. Brush the top of the border with more egg wash. Bake the tart for about 20 to 25 minutes or until golden brown. Meanwhile mix together honey and rosemary in a small bowl.
  4. Remove tart from oven and drizzle top with rosemary honey!
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