Apples and Honey Tarte Tatin
- 5 apples (about medium size), peeled and cut into 2cm wedges
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/2 package of puff pastry
- sprinkle of cinnamon
In a cast iron frying pan, melt the butter and honey on medium heat, until caramelized, then remove from stove top. Arrange the apple wedges in the pan to cover the entire bottom. Return to heat and cook covered for about 5 minutes to just begin to soften the apples.
Roll out the puff pastry on a floured surface to the size of the pan then cover the apples with the pastry, tucking in the edges. Slice an air hole in the centre.
Bake in a preheated oven at 450F until the pastry has browned and the caramel is bubbling through. Remove from the oven, place a plate over top and very carefully, not to burn yourself, flip the pan over so the tarte falls onto the plate.
Serve with fresh whipped cream or real vanilla bean ice cream.
Pair with a glass of Mabon from Meadow Vista Honey Wines.
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