Honey and Apple Tarte Tatin

Tristan Welch, KYN's Executive Chef, has crafted a delectable recipe for you, thoughtfully emphasising fresh, seasonal ingredients, satisfying flavours, and a harmonious nutritional balance.

Tampering with a classic is always risky, especially with a beloved dessert like tarte Tatin. However, reducing sweetness and replacing processed sugar with honey can enhance both the flavour and the health benefits. Honey introduces a new depth of flavour and retains its delicate floral notes even after cooking. Flora honey from Chislehurst, for example, works exceptionally well.

For the best tart Tatin, it's crucial to select the right apples. A well-textured red apple, such as Braeburn or Royal Gala, delivers excellent results. For optimal flavour, peel the apples a day in advance, brush with lemon juice, and leave them uncovered in the fridge.

INGREDIENTS:

You will need 1 15-18cm or 20-25cm in diameter pan for this recipe.

For small:

80g butter
60g honey
4-5 halves Braeburn apples
rolled puff pastry

For large:

120g butter
90g sugar
7-8 halves Braeburn apples
rolled puff pastry

METHOD:

Preheat the Oven: Set your oven to 180°C.
Peel, core, and halve the apples. Place the apple halves in a bowl and toss with the lemon juice and honey to coat evenly. Set aside.
Spread the butter evenly over the bottom of a cold, heavy-based, ovenproof pan.
Arrange the apple halves neatly on top of the butter, cut side down. Pour the honey and lemon juice mixture over the apples.
Place the pan on low heat and allow the apples to start cooking. This will help the butter and honey mixture begin to caramelize while you prepare the pastry.
Roll out the puff pastry to about 3mm thick. This is a great opportunity to use up any leftover pastry from other recipes. Cut a circle out of the pastry that is 1 cm larger in diameter than the pan you’re using.
Once the butter and honey mixture under the apples starts boiling, remove the pan from the heat. Place the pastry circle over the apples, tucking the edges down around the sides of the apples. Cut a small hole in the center of the pastry to allow steam to escape.
Place the pan in the preheated oven and bake for 60-70 minutes, or until the pastry is golden and the apples are caramelized.
Remove from the oven and let it cool slightly before serving. Serve warm with a generous dollop of clotted cream.