Apple and Honey 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 just melt in the mouth having absorbed all the flavors and slow cooking.

Apple Honey Tarte Tatin – The 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 over cooked 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.

Apple Honey Tarte Tatin Recipe – The Fail-Proof Method

A Tradition

I make this apple honey Tarte Tatin at least once a year at the least. And that’s usually on the Jewish New Year when it’s customary to eat apple and honey.  Which makes this a right dessert for the right occasion. I’ve been doing that for 10 years now.

Ziv is a huge fan of the Tarte Tatin so he can eat this one every week he was given a choice. ha! Well, to be honest, it is absolutely a classic apple dessert that just never gets old.

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

Apple Honey Tarte Tatin – The Fail-Proof Method

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 needs that you get your fingers in close and you can burn those pretty fingers. (don’t ask me how I know that). 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 five 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 just carefully just slides into the sides effortlessly.

So not that I have finished bragging about my fail-proof method.

Apple Honey Tarte Tatin Recipe – The Fail-Proof Method

Apple Honey Tarte Tatin – The Fail Proof Method

Recipe – Apple Honey Tarte Tatin (Save/Pin)

Tools

• Baking Tray
• Skillet
• Chopping board and Kitchen knife

Apple Honey Tarte Tatin – The Fail-Proof Method

Ingredients

• Apples – 5 or 6 (granny smith)
• Sugar –  100 grams (1/2 cup)
• Honey – 30 ml ( 1/4 cup)
• Unsalted butter – 55 grams (1/4 stick)
• Lemon juice – 2 tbsp
• Salt – 1/8 tsp salt
• Spice mix – 1 tsp (cinnamon or pumpkin spice)
• Puff pastry –  1 sheet

Progress Pictures – Apple Honey Tarte Tatin Recipe

Method

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 stove top on medium heat and cook for about 10 to 15 minutes.
• Turn the apple slices over just flipping each one at about 7 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.
• Make a few slits on the puff pastry to create air vents.
• 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.

The Grand Finale – 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.

Easy Apple Honey Tarte Tatin Recipe, No-fail apple honey tart, Easy apple tart recipe

Apple Honey 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 just melt in the mouth having absorbed all the flavors and slow cooking.

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Keyword: Apple, tart, Tarte-Tatin

Adjust Servings Here: 8 servings

Calories: 201kcal

Author: Veena Azmanov

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Ingredients

• 6 Apples granny smith
• 100 grams Sugar
• 30 ml Honey
• 55 grams Butter
• 2 tbsp Lemon Juice
• 1/8 tsp Salt
• 1 tsp Spice Mix cinnamon or pumpkin spice 
• 1 sheet Puff pastry

Metric - US customary

Instructions

Choose the Right Pan

• Use an oven and stovetop safe nonstick saute pan for cooking and baking the apples.
• Use another tart pan or shallow plate non-stick 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 pastry is your best friend)

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 stove top on medium heat and cook for about 10 to 15 minutes.
• Turn the apple slices over just flipping each one at about 7 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.
• Make a few slits on the puff pastry to create air vents.
• 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

• 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.

The Grand Finale - 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.

Nutrition Information

Serving: 100g | Calories: 201kcal | Carbohydrates: 28.6g | Protein: 1.5g | Fat: 9.7g | Saturated Fat: 3.6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 18.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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