Tarte Tatin
User Reviews
5
Tarte Tatin
Description
This Tarte Tatin recipe begins by peeling, coring, and slicing honeycrisp apples, which are tossed with sugar to help sweeten and soften them. Butter and honey are melted and cooked with sugar in a cast-iron skillet to form a rich caramel base. Apples are arranged tightly and cooked further in the caramel until tender and deeply colored.
Chilled puff pastry is then placed over the apples, pressing down gently before the tart is baked in a hot oven. The result is a tart with caramelized apples softened in a buttery, sweet sauce beneath a flaky, golden pastry. The combination of honey and sugar creates a layered sweetness that complements the apple's flavor.
Serve the tart warm, optionally with whipped cream to add a creamy contrast to the rich caramel. Variations can include cinnamon or apple pie spices to add warmth, or substitutions like maple syrup instead of honey. The key preparation includes chilling the pastry to ensure a tender, crisp crust.
Ingredients
- 5 honeycrisp apples
- 2 tablespoons granulated sugar
- 1 heet puff pastry dough thawed
- 4 tablespoons butter salted
- 2 tablespoons honey
- ½ cup granulated sugar
- Whipped Cream for serving
Instructions
- Preheat the oven to 375°F.
- Peel and core the apples. Cut one of the apples in half and reserve a full half. Slice the remainign apples into quarters. Toss with 2 tablespoons of sugar.
- Roll the thawed pastry dough and cut into a 12-inch circle, place the circle in the refrigerator until ready to use.
- In a 10-inch cast-iron skillet, melt the butter and honey together over medium heat. Once the butter begins to bubble and turn a light golden brown, sprinkle the ½ cup of sugar over the top (DO NOT STIR) and cook for 5 minutes.
- Once the mixture begins to get dark brown with bubbles, add the apples so the halved apple is in the center, cut-side up, and the rest of the apples are arranged so they go around the center apple. They should be tucked in next to each other on their sides and tightly packed. Continue to cook over medium heat for 10 minutes. The butter mixture should turn a dark brown color.
- Take the dough circle out of the fridge and place it over the top of the apples, gently and carefully tucking it in around the edges.
- Transfer the skillet to the oven and bake for 25 to 30 minutes until the pastry is golden brown. Remove from oven and cool in the skillet for 30 minutes.
- Very carefully, but quickly, invert a large plate or cake stand over the top of the skillet and flip them so the tarte is now apple-side up on the plate.
- Slice and serve warm with whipped cream or keep at room temperature for up to 4 hours before refrigerating. This is best served BEFORE refrigerating otherwise the puff pastry texture changes.
Notes
- Larger, firmer apples like Gala or Granny Smith can be used instead of honeycrisp.
- Maple syrup can replace honey for a different sweetness profile.
- Adding cinnamon or apple pie spice to the apples and sugar mixture offers a spiced flavor variation.
- Chill the puff pastry before baking to promote a flaky, crisp crust.
- Preparation of the apples before cooking softens them for better texture.
- Peach tart variation is also possible with this method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354 | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 128mg | 5% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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