Apple Honey Tarte Tatin - The Fail-Proof Method

Name: Apple Honey Tarte Tatin The Fail Proof Method
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 1/2 lb Apples (6 apples - granny smith); 1/2 cup Sugar; 2 tbsp Honey; 4 tbsp Butter; 1 tbsp Lemon Juice; 1/8 tsp Salt; 1 tsp Spice Mix (cinnamon or pumpkin spice ); 1/2 lb Puff pastry

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Apple Tarte Tatin - The Fail-Proof Method

This golden apple honey Tarte Tatin also sometimes referred to as up-side-down pastry is made with caramelized fruit cooked in butter and sugar then baked under a rich butter-based puff pastry. The soft juicy and caramelized apples in this apple Tarte Tatin just melt in the mouth having absorbed all the flavors and slow cooking.

Featured Image - This golden apple honey Tarte Tatin also sometimes referred to as up-side-down pastry is made with caramelized fruit cooked in butter and sugar then baked under a rich butter-based puff pastry. The soft juicy and caramelized apples in this just melt in the mouth having absorbed all the flavors and slow cooking. — Tarte Tatin, Apples, Honey, Puff Pastry, Fail-Proof Method

It always fascinates me how new recipes get created. And while I have had a few adventures of my own over the years the history of the Tarte Tatin is really an interesting one.

It was first created in France by two sisters who ran a hotel name Tatin. One day the sister who did the cooking was overworked. She was supposed to make an apple pie instead ended up cooking the apples in butter and sugar way too long. So in an attempt to save the dish she put the pastry on top of the apples instead of trying to put the overcooked apples on top. She put in the oven and when she flipped it over she was greeted with this beautiful golden Tarte Tatin. The guest at the hotel appreciated the dessert so much they started having a request for this dessert. There are many speculations if this story is true but I like this version.

Look at all that golden deliciousness.

This golden apple honey Tarte Tatin also sometimes referred to as up-side-down pastry is made with caramelized fruit cooked in butter and sugar then baked under a rich butter-based puff pastry. The soft juicy and caramelized apples in this just melt in the mouth having absorbed all the flavors and slow cooking. — Tarte Tatin, Apples, Honey, Puff Pastry, Fail-Proof Method

Why apple and honey?

I add honey to my apple Tarte Tatin and make it at least once a year. That's usually on the Jewish New Year when it's customary to eat apple and honey. So its the right dessert for the right occasion. I've been doing this for 10 years now. Yup, every single year I make Apple and honey tarte tatin for Rosh ha Shana. Ziv is a huge fan of the Tarte Tatin so he seems to insist on keeping the tradition.

I love to serve this dessert warm. It's delicious on its own but goes well with a dollop of vanilla ice cream or whipped cream. I absolutely adore it with vanilla pastry cream too!

The Fail-Proof Method

If you see a famous chef make this apple honey Tarte Tatin you will notice; he will first caramelize the butter sugar and honey until it's golden then arrange the apple in the hot steaming mixture.
If you are not used to cooking or working with hot food especially sugar then that can be a big pain. Trying to arrange the apples carefully in that hot caramel means you have to get your fingers in close to the caramel.
And he will place the chilled puff pastry over the top again working carefully trying to tuck the pasty in the sides with all that hot bubble sugary juices.

BUT in my method below you will notice that I do not work in a hot mess. First, I arrange all the apple ahead of time. This means that the apples cook for three more minutes while waiting for the caramel to reach a deep amber color but at least you are not risking burnt fingers.
Secondly, I use a shallow plate/tart pan the same size as the apple pan and freeze the puff pastry in the shallow shape. So when you place the pastry over it, it slides into the sides effortlessly.
So now you understand why it's a fail-proof method?

Let's talk ingredients and substitutes (Save/Pin)

Apples - I prefer to use granny smith because they are a bit tart and work great in cutting some of the sweetness from the caramel. And they do hold their shape well cooked. The honey crisp is also a good variety to use if you prefer.
Sugar - I use white sugar obviously because I love a golden color. I would not recommend brown sugar while it will cook and be delicious. The color may be rather too dark.
Honey - I love to add a bit of honey but you can substitute the honey with 1/4 cup sugar as well. You see that deep golden sheen and those speck of dark apples you see? That does happen with the honey touching the pan at high heat. So honey does tend to enhance the color of this tart.
Lemon Juice - while it helps prevent the apples from oxidizing it also helps cut some of the sweetness from the caramel.
Spice mix - I love using cinnamon, pumpkin spice, or gingerbread spice mix. Often I have used garam masala too! The warmth in these really brings out the flavor of apples.
Puff Pastry - You can use store-bought puff pastry or you can use homemade puff pastry. Always keep puff pastry in the fridge. Never thaw puff pastry outside. Chilled and frozen puff pastry is your best friend here.

Useful Tips and Tools

Always place Baking Tray below the pan in case of any drips.
Use a heavy bottom Skillet when cooking the apples. If possible use a light-colored pan so you can see the color of the caramelized sugar.
Use a clean Chopping board that has not been used for pungent veggies such as garlic or ginger and a clean Kitchen knife as well

A cute slice of - This golden apple honey tarte tatin also sometimes referred to as up-side down pastry is made with caramelized fruit cooked in butter and sugar then baked under a rich butter based puff pastry. The soft juicy and caramelized apples in this just melt in the mouth having absorbed all the flavors and slow cooking. — Tarte Tatin, Apples, Honey, Puff Pastry, Fail-Proof Method

How to Make the BEST Apple Tarte Tatin (Save/Pin)

Choose the Right Pan

Use an oven and stove-top safe non-stick saute pan for cooking and baking the apples.
Use another tart pan or shallow plate exactly the same size as the cooking pan.
The second pan is to cut and freeze the puff pastry.

Prepare the Puff Pastry

Open the puff pastry and roll out to the size of your tart pan.
Use the tart pan as a guide and cut a disc.
Dust the tart pan with some flour or use parchment paper.
Place the puff pastry disc in the tart pan. This will give the puff pastry a shallow shape.
Freeze the puff pastry in the tart while you continue with the recipe. (Because frozen puff pastry is your friend here.)

Prepare the Apples

Preheat the oven 200 C/ 400 F.
Peel, core and cut the apples into thick slices. Cut each apple in half and then each half into three or four slices.
Use your pan as a guide to figure out how many apples you need.
Place additional apple slices on the top between gaps as the cooked apples will shrink.
Squeeze some lemon over the apples and set aside.

Arrange the Apples for Cooking

Spread the butter in the base of the cooking pan.
Sprinkle the sugar, spice mix, and honey over the butter.
Arrange the apples over the mix.
Make sure to add more slices in between gaps as the apples will cook down further.

Caramelize the Apples

Place pan on the stovetop on medium-high heat and cook for about 7 to 10 minutes.
Turn the apple slices over just flipping each one at about 6 minutes into cooking.
The apples will release their juices - then the juices will reduce and the sugar will start to caramelize.
As the color becomes a deep amber remove from heat and let cool for 5 minutes.
Carefully rearrange the apples if necessary.

Cover the Apples with the Puff Pastry

Remove the puff pastry from the freezer.
Now carefully and easily pick the frozen puff pastry and place it over the apples.
Tuck the sides in carefully.
If you've chosen the right size pan then this is easy peasy..!!

Bake the Tarte Tatin

Place in the preheated oven and bake at 200 C/400 F for 10 minutes.
After 10 minutes - reduce the temperature to 180 C/360 F and bake further for 15 minutes.
When done the pastry will be a golden color and the sides will be bubbling with juices.
Remove from the oven and let sit on the countertop for at least 5 to 7 minutes.

Flip the Tarte Tatin

This needs to be done when the tart is still warm but not necessarily when it's bubbling hot.
The pan has very hot juice so please be very careful and use a gloved hand to do this quickly and without hesitation.
Place your serving platter over the pan. Making sure to grip both firmly.
Then in one quick motion flip the tart onto the platter.
If done right you should have a golden Tarte Tatin with beautifully arranged apples.
Serve warm or room temperature just as is or with a dollop of ice cream on the sides.

6 Tips for making the perfect Apple Tarte Tatin

Use granny smith apples or similar as these take longer to cook and hold their shape well.
Use a light-colored pan when working with caramel so you can see the color better.
Keep the puff pastry chilled at all times. This makes it easier to work as well as gives a nice rich flaky pastry.
Use tongs to flip the apple slices in the pan. Tongs are easier to work with and you won't burn your fingers.
Use gloves when inverting the Tarte Tatin. Avoid large kitchen clothes that can get stuck to surfaces.
When inverting the Tarte Tatin do it in one quick motion. If you hesitate or do it too slow the caramel will spill and cause serious burns.

Frequently asked questions

How long with this Apple Tarte Tatin keep?

Ideally, it's best to serve this the day it is made because once you flip the Tarte Tatin the juices soak into the puff pastry. Any leftovers can be kept into the fridge for 2 to 3 days but keep in mind while still delicious the puff pasty will have soaked up the apple juices.

How far in advance can I make the Apple Tarte Tatin?

You can make this tarte tatin up to 2 days ahead of time but do not flip the tart yet. Leave it in the fridge until the day you are ready to serve. Gently heat the tarte tatin in the oven at 180 C for about 10 minutes. he tart will be hot again and easy to flip

Can I eat the apple honey Tarte Tatin cold?

Ideally, a Tarte Tatin is served warm or at room temperature with some vanilla ice cream or whipped cream but you can certainly have it cold in summer.

Can I flip the apple honey Tarte Tatin once it cools? I'm afraid of hot caramel.

Yes, hot caramel can be dangerous and if you are not comfortable let the tart cool until it's barely warm. Shake the pan to see the tarte is still loose if not - place it on the stovetop and gently heat it just enough so the tarte is loose. Then flip the warm tart. This method should not have hot caramel. Once inverted if you want you can reheat the tarte tatin in the oven as well.

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Homemade Tarte Tatin made with apple and puff pastry with progress pictures — Homemade Tarte Tartin. Caramelized Apples, Baked with Puff pastry

Apple Honey Tarte Tatin The Fail Proof Method

Author: Veena Azmanov

5 from 23 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Calories: 201kcal

Adjust Servings Here: 9 servings

Description

This golden apple honey Tarte Tatin also sometimes referred to as up-side-down pastry is made with caramelized fruit cooked in butter and sugar then baked under a rich butter based puff pastry. The soft juicy and caramelized apples in this just melt in the mouth having absorbed all the flavors and slow cooking.

ADJUST SERVINGS HERE - 9 servings

Ingredients

1 1/2 lb (700 g) Apples 6 apples - granny smith1 1/2 lb (700 g) Apples 6 apples - granny smith
1/2 cup (100 g) Sugar1/2 cup (100 g) Sugar
2 tbsp Honey2 tbsp Honey
4 tbsp (60 g) Butter4 tbsp (60 g) Butter
1 tbsp Lemon Juice1 tbsp Lemon Juice
1/8 tsp Salt1/8 tsp Salt
1 tsp Spice Mix cinnamon or pumpkin spice 1 tsp Spice Mix cinnamon or pumpkin spice
1/2 lb (226 g) Puff pastry 1/2 lb (226 g) Puff pastry