Apple and Honey Tart Tartan

Shana Tovah - A very Happy New Year to all celebrating the Jewish New Year.

During the Jewish New Year it is customary to eat apple and honey. I make this almost every year either on the first holiday or the second. I just made this apple and honey tart tartan this afternoon.  It's such a delicious recipe that I really wanted to share it with you.

This tart is best served warm. It's delicious on it's own but goes well with a dollop of whipped cream. I absolutely adore it with Custard.
Traditionally this recipe is done with caramelizing the sugar first then adding the apples. However I prefer to do it this method of placing the apple first so I do not have to deal with hot caramelized sugar while placing the apples.
It is important to use apple such as granny smith because these soften when cooked but do not become mush.


Here's what you will need :

5 or 6 granny smith apples or similar
3/4 cup sugar
1/4 cup honey
75 grams unsalted butter
2 tbsp lemon juice
1/8 tsp salt
Puff pastry about the size of a Pie disc.

Method:
Have all your ingredients ready.

I'm using this deep dish  because it's the one I prefer. You could used a regular fry pan that can be used on the stove top as well as is oven safe.
Spread the butter in the base and sides of the pan as shown.

Sprinkle the sugar all over. You do not need to be precise.

Next goes in the honey

as well as the lemon juice.

Peel and cut the apples. I cut my apples in half and then each half into three.
You could cut each apple into half and then half again - giving you four quarters of one apple.

Layer the apple in the base of the pan rounded side down. Place any additional apples on the top between gaps. 

Next place the pan on the stove top on medium high and cook for about 15 minutes.

While the apples are cooking cut a disc of the puff pastry about 1/2 an inch larger than your pan circumference and let chill in the fridge so it's easy to handle.

 This is 5 minutes into cooking - all the apple will release their juices.

At about 14 to 15 minutes you will see that the juices are reducing and the color of the syrup is starting to turn amber. 

This is around 15 minutes.. The juices are amber but not brown or caramelized.
Remember these have to still be placed in the oven.
Switch the flame off.

Next, place your puff pastry disc on the pan and start tucking in the sides over the apples.
Watch your hands carefully as the pan is hot. It is not really important to be perfect with the puff pastry as it will eventually become the bottom of your tart.

Make a few gashes, not too big just as air vents into the pastry.
Place in the oven and bake at 220C/400F for 10 minutes, reduce the temperature to 180C/360F and bake further for15 minutes.

 This is how mine looks after 25 minutes of baking.

While the tart is still hot. Place your serving platter over and flip the tart onto the platter.
This has to be done when the tart is hot or the caramel will set and stick to the pan making it difficult to flip the tart.
If the caramel sets before you flip - place the pan on the stove top on high for one minute, then place your serving platter and flip. 

And that's it.

Wish all my Jewish friends Shana Tovah - a very happy new year..


Thanks for stopping by.