Honey and Apple Tarte Tatin

This apple Tarte Tatin is made with caramelized apples cooked in butter, honey, and sugar, then baked under a rich puff pastry. As a result, you get this beautifully golden caramelized fruit on top.

Table of Content

• History of Tarte Tatin
• Why make this Tarte Tatin?
•  Ingredients and substitutes
• Step by step instructions
• More apple recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I add honey to my apple Tarte Tatin and make it at least once a year. That's usually on the Jewish New Year Rosh Ha Shana when it's customary to eat apples and honey. 

History of Tarte Tatin

The history of the Tarte Tatin is really an interesting one just in case you are interested.

It was first created in France by two sisters who ran a hotel named Tatin. One day, the sister who was the cook was too busy. She was going to make an apple pie. However, 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 then put it in the oven. And, when she flipped it over she got this beautiful golden Tarte Tatin. 

The guests at the hotel appreciated the dessert so much they started requesting this dessert. However, there are many speculations if this story is true. But I like this version.

Why make this Tarte Tatin?

• It is the perfect way to celebrate apples in season.
• And with honey in combination with apples, it is the best dessert for Rosh Ha Shana.
• The recipe is simple and easy but needs a bit of care and attention because it does involve cooking the apples in caramelized sugar.
• 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. And I absolutely adore it with vanilla pastry cream too!

 Ingredients and substitutes

• 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 hold their shape well when 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. And I would not recommend brown sugar, even though it will cook and be delicious. Since the color may be too dark.
• Honey - I love to add a  bit of honey. But you can also substitute the honey with ¼ cup sugar. You see that deep golden sheen and those speck of dark apples you see? That happens when the honey touches the pan at high heat. Hence, honey does tend to enhance the color of this tart.
• Lemon Juice - Helps prevent the apples from oxidizing. And it also helps cut some of the sweetness from the caramel.
• Spice mix - I love using cinnamon, pumpkin spice, or gingerbread spice mix.
• Puff pastry - You can use store-bought or homemade puff pastry.

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Step by step instructions

Puff pastry

• Prepare puff pastry - Open the puff pastry and roll it out to the size of your tart pan. Use the tart pan as a guide and cut a disc.
  Pro tip - I prefer to do this now so I can use the pan as a guide and keep the pastry cold before it is ready to use.
• Place the pastry on parchment paper and into the fridge to chill while you work on the apples.
  Pro tip- Alternatively, you can use a shallow pan, the same size as your baking pan, to freeze the pastry. This way the pastry will hold the shape of the shallow pan, which is perfect to invert over the apples.

Tarte Tatin

• Preheat the oven 400°F / 200°C / Gas Mark 7.
• Peel, core, and cut the apples into 8 slices. Then, add lemon juice to prevent them from oxidizing.
  Pro tip - Cut each apple in half and then each half into two to get 8 pieces.

Cook apples in caramel

• Spread the butter in the base of the 9-inch oven-safe skillet. Sprinkle the sugar, spice mix, and honey over the butter.
• Place on medium heat until the butter is melted and the sugar is dissolved. Then, very carefully arrange the apple slices carefully over the golden syrup.
  Pro tip - Use a tong if necessary and make sure to add more slices in between gaps as the apples will shrink as they cook.
• Continue to cook for about 5 to 6 minutes. Then, using a tong, turn the apple slices over just flipping each one to cook the other side.
  Pro tip - Shake the pan to ensure the butter and sugar caramelizes evenly. 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.
  Pro tip - Carefully rearrange the apple slices with a tong if necessary keeping in mind that when you flip the other side will be visible.
• Then, carefully arrange the chilled puff pastry on the top of the apples tucking the sides in. Dock the puff pastry with the tings of a fork.
  Pro tip - Docking the pastry means to makes a few cuts on the pastry with a knife for steam to escape.

Bake

• Place in the preheated oven for 10 minutes. Then, reduce the heat to 350°F / 177°C / Gas Mark 4 for another 15 minutes or until the puff pastry is golden.
  Pro tip - 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.

Fliping the pastry

• Flip the pastry when the tart is still warm but not bubbling hot.
  Pro tip - The pan has very hot juices, so please be very careful and use gloved hands to do this quickly and without hesitation.
• To do this safely - Chose a serving platter slightly larger than the baking pan. Place it over the pan, making sure to grip both the pan firmly. Then, in one quick motion flip the tart onto the platter.
  Pro tip - The trick to no juices spilling out is to do it quickly and away from you.
• Serve warm or at room temperature just as is or with a dollop of ice cream on the sides.

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More apple recipes

• Apple Pie Recipe or Dutch Apple Pie
• Apple Pie Crumble Bars
• The BEST Moist Apple Pie Cake with Crumble Topping
• Caramel Apple Cupcakes
• Cinnamon Apple Bread Recipe
• See all apple recipes

Frequently asked questions

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