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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
- 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: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%