5 from 20 votes
Tarte Tatin
Tarte Tatin showcases caramelized honeycrisp apples cooked in butter and honey before being topped with puff pastry and baked. This upside-down tart achieves a tender, sweet apple filling with a golden, flaky pastry crust. The recipe balances the natural tartness of apples with honey's sweetness and a crisp, buttery shell, suitable as an elegant dessert often served with whipped cream.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
8
servings
Calories:
354 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 354
% 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.