For the Golden Spiced Apple Tart:

For the apple tart's pastry:

• If you have a food processor: add flour, salt and sugar and pulse a few times to combine. Add COLD butter and pulse until the butter is the size of peas. With the processor running, add ice water and blend just until the mixture begins to come together. Dump onto a floured surface and knead into a ball.
• If you don’t have a food processor: dice the cold butter, mix the dry ingredients, and then simply use your hands to quickly combine all ingredients and knead the dough into a ball. I used the manual method and it came out great.
• Wrap in plastic wrap and refrigerate for at least an hour.
• While dough is chilling, put together apple mixture (see below). Preheat oven to 400 degrees F. Line a sheet pan with parchment. Roll out dough, aiming for about 10” x 14” and trim edges.

For the apple tart's filling:

• Peel the apples and cut in half through the stems. Remove stems and cores using a melon baller, if you have one.
• Slice the apples crosswise into approximately ¼ inch thick slices and place in a large mixing bowl.
• Squeeze the juice of half a lemon over the slices and use large spoon or spatula to coat the apples.
• In a small bowl or ramekin, combine the Golden Chai Spice blend and sprinkle into apples, stirring to fully coat the apples.
• Cover the rolled out and trimmed pastry dough with apple slices diagonally - or however you prefer, covering the dough completely with one layer of slightly overlapping slices.
• Sprinkle sugar over the top, and then dot with diced butter. It will seem like a lot of sugar, but don’t worry, it won't be too sweet! It caramelizes the apples and balances their tartness.
• Bake for 45 minutes or until golden brown. Rotate the pan once during baking. When you remove the pan to rotate it halfway through baking, sprinkle on the almonds before placing back in the oven.

For the glaze:

• Once the tart has finished baking, gently heat the glaze ingredients in a small saucepan (I used the same pan I made the tea syrup in), while whisking. Once combined, use a pastry brush to gently brush the glaze over the tart. Let tart cool for at least 15 minutes before serving. I decorated my tart with yellow chrysanthemum flowers, but that's completely optional.

For the Turmeric Chai Tea Syrup:

• In a small saucepan, heat sugar and water over medium heat until sugar is completely dissolved. Add Turmeric Chai Tea and stir well.
• Turn heat down to medium-low and let simmer 10 minutes, stirring occasionally. Turn off heat and allow syrup to cool fully.
• Once cool, strain using a fine mesh strainer into a sealable jar for storage in the fridge.

For the Turmeric Chai Hot Buttered Rum:

• In a small saucepan, add water, butter, and syrup and heat over medium heat while whisking to combine.
• Once combined and simmering, remove from heat and add rum. Stir, then divide into two heat-safe mugs.
• Garnish with cinnamon sticks and seasonal edible flowers, if desired.