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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.
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Course: Dessert
Cuisine: French
Keyword: Apple, tart, Tarte-Tatin
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 201kcal
Author: Veena Azmanov


  • 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


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..!!


  • 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.


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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg