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–+ servings
A apple tart on a plate.

Honey Apple Tarte Tatin

Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Coooking Temperature: 400°F/ 200°C/ Gas Mark 7
Calories: 201kcal
Adjust Servings Here: 9 servings

Description

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.

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
  • 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.
  • 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

  • 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.

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

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