salted honey and apple tarte tatin
- 100g unsalted butter, chopped
- ½ cup (180g) honey, plus extra to serve
- 800g Granny Smith (green) apples (about 6 apples), peeled and cut into 1cm-thick slices
- 2 sheets frozen butter puff pastry, thawed
- ½ teaspoon sea salt flakes
- Preheat oven to 200°C (400°F). Place the butter and honey in a 21cm heavy-based ovenproof frying pan (skillet) over high heat. Bring to the boil and cook for 1–2 minutes or until thickened slightly. Arrange the apple slices on top and set aside.
- Press the pastry sheets together to make 1 thick sheet+. Using a plate as a guide, cut a 24cm round from the pastry. Place the pastry over the apples and press down gently to secure. Using a sharp knife, make 3 small incisions in the centre of the pastry. Place the pan on an oven tray and bake for 35–40 minutes or until the pastry is dark golden.
- Allow the tart to cool in the pan for 2 minutes before carefully turning out onto a serving plate++. Sprinkle with the salt to serve. Serves 4
+ By layering sheets of store-bought puff pastry twice, you’ll instantly get a more buttery and flaky base that’s puffed to perfection.
++ To turn out the tarte tatin, loosen the edges of the pastry with a palette knife, then place a serving plate over the skillet and, using a tea towel, carefully invert.
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