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
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.
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.
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
Ideally, it's best to serve it the day it is made. Because once you flip the Tarte Tatin the juices soak into the puff pastry. Any leftovers can be kept in the fridge for 2 to 3 days. But, keep in mind that the puff pasty will have soaked up the apple juices (which is still very delicious).
You can make this pastry 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. Then, gently heat the Tarte-Tatin in the oven at 180 C for about 10 minutes. The tart will be hot again and easy to flip.
Yes, hot caramel can be dangerous, and if you are not comfortable flipping it, let the tart cool until it's barely warm. Shake the pan to see the pastry is still loose. If not, place it on the stovetop and gently heat it just enough so the apples are loose. Then, flip the warm tart. This method should not have hot caramel. Once inverted, if you want you can reheat the pastry in the oven as well.
Traditionally, Tarte Tatin is made with puff pastry but you can also use a shortcrust pastry or pie crust for a quick fix.
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Printable Recipe
Honey Apple Tarte Tatin
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Ingredients
- 2 lb (900 g) Apples (9 apples - granny smith)
- ½ cup (100 g) Sugar
- 2 tablespoon Honey
- 4 tablespoon (60 g) Butter
- 1 tablespoon Lemon Juice
- ⅛ teaspoon Salt
- 1 teaspoon Spice Mix ((cinnamon or pumpkin spice) )
- 1 lb (450 g) Puff pastry
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
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.
- 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 make 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 room temperature just as is or with a dollop of ice cream on the sides.
Recipe Notes & Tips
- 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 pastry. Avoid large kitchen clothes that can get stuck to surfaces.
- When inverting the pastry do it in one quick motion. If you hesitate or do it too slow the caramel will spill and cause serious burns.
Nutrition Information
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
Marie Dixon
Veena this looks and sounds amazing. I have to bring a dessert next weekend for my mother in laws 92nd birthday. I am making one of your cakes but think this would be a winner as well. (I always over cater😂😂). Anyway should I do all the steps up but not including bake at home. Then refrigerate and bake when I get there? Or cook fully as you suggested in the notes a d then reheat? Want it to be the best version. Thanks heaps.
Veena Azmanov
Happy Birthday to your mom-in-law. I know what you mean, I do that myself all the time. Take more than I promised to bring.
I suggest you bake the whole thing but don't flip it. Then warm the bottom just enough to release it from the pan and flip before you take it.
But the time you reach and it's time for dessert, it should be room temperature.
Alternatively, you can also bake it for a few minutes before flipping it if you want the dessert warm.
Hope this helps. Have a great weekend.
Michelle Miller
Tarte tatin is whithout a doubt my favorite dessert! Thanks for the good technique!
Veena Azmanov
Thanks, Michelle. Mine too
tisha
I typically struggle with tarts..I will definitely need to try this no fail recipe and see how it turns out! Great share!
Veena Azmanov
Thanks, Tisha. I think you will find this method useful
Michelle
I love apple tart tatin, it's such a lovely cosy dessert. It's so interesting to hear how it originated, I had no idea! I can't wait to make this, especially with the honey.
Veena Azmanov
True, such a cozy dessert. Thanks Michelle