This apple Tarte-Tatin or up-side-down pastry is made with caramelized apples cooked in butter and sugar then baked under a rich puff pastry. The inverted dessert is this beautifully golden caramelized fruit on top.
Sprinkle the sugar, spice mix, and honey over the butter.
Arrange the apples over the mix.Tip- Make sure to add more slices in between gaps as the apples will shrink as they cook.
Place pan on the stovetop on medium heat and cook for about 7 to 10 minutes. Shake the pan to ensure the butter and sugar combines and evenly caramelizes.
Using a tong, turn the apple slices over just flipping each one at about 6 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 with a tong if necessary.
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.
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.
Fliping the pastry
Flip the pastry when the tart is still warm but not bubbling hot .Tip - The pan has very hot juices so please be very careful and use a gloved hand to do this quickly and without hesitation.
To do this safely - Chose the same size serving platter. Place it over the pan making sure to grip both the pan firmly. Then in one quick motion flip the tart onto the platter.Tip - the trick to any juices spilling out is to do it quickly.
Serve warm or room temperature just as is or with a dollop of ice cream on the sides.
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.