Apple Honey Tarte Tatin
Calories: 201kcal
Adjust Servings Here: 9 servings
Description
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.
Ingredients
- 2 lb (900 g) Apples 9 apples - granny smith
- ½ cup (100 g) Sugar
- 2 tbsp Honey
- 4 tbsp (60 g) Butter
- 1 tbsp Lemon Juice
- ⅛ tsp Salt
- 1 tsp Spice Mix (cinnamon or pumpkin spice)
- 1 lb (450 g) Puff pastry
Instructions
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
- Place the pastry on a parchment paper and into the fridge to chill while you work on the apples.
Apples
- Preheat the oven 200 C/ 400 F.
- Spread the butter in the base of the oven-safe skillet.
- 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.
Caramelize
- 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.
Bake
- 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.
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.
Nutrition Information
Serving: 10gCalories: 201kcalCarbohydrates: 28.6gProtein: 1.5gFat: 9.7gSaturated Fat: 3.6gPolyunsaturated Fat: 6gMonounsaturated Fat: 0gTrans Fat: 0.1gCholesterol: 8mgSodium: 66mgPotassium: 0mgFiber: 1.9gSugar: 18.6gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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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