The upside-down puff pastry apples are so delicious that they captivate you with their irresistible aroma, and they are prepared in no time! A quick treat with puff pastry that we can indulge in when we need a pampering moment.
That’s why puff pastry apple tarts are perfect for a snack or to serve at the end of a meal for a sweet conclusion! If we’re always in a hurry and have limited time in the kitchen, it’s the dessert for us!
The upside-down tarts with apples, hazelnuts, and honey are the classic last-minute dessert! The one you make if you suddenly crave something sweet! Or if an old friend comes to visit and you’d like to offer her something delicious!
Not only that! It’s the perfect dessert for a romantic dinner or as a snack for little ones who are picky about fruit. In fact, these mini apple tarte tatins can also be made with other types of fruit, such as pears, peaches, plums, apricots, strawberries etc.
The upside-down tart with apples, honey, and walnuts is truly simple but above all so delicious that it captivates you with the first bite. We can bake them in the electric oven or in an air fryer.
All you need is a baking tray, a roll of puff pastry, apples, hazelnuts, and honey 😉
Let’s see how to prepare it with step-by-step photos!
Other delicious ideas to try!
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: about 10-12 pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- honey (about 80 grams or better a teaspoon for each tart so the amount varies based on how many pieces are obtained)
- 1 apple (fairly large)
- 1 roll puff pastry (round)
- 1.06 oz chopped hazelnuts (or almonds, walnuts, pistachios, pine nuts)
- ground cinnamon (only if you like)
Tools
- Cutting board
- Knife
- Baking sheet
- Parchment paper
Steps
First, take an apple and without peeling it, leave it whole as it is, slice it thinly without breaking it.
Obviously, the stem part that remains attached to the slice should be removed with a knife without breaking the slice.
Take a roll of puff pastry and spread it out on a work surface. Use a cookie cutter or an inverted glass to make several discs.
The disc should have a diameter that can cover the whole apple slices, so if the glass is small, use a cup.
The puff pastry scraps can be reused. Simply roll them out again with a rolling pin and repeat the process.
Line a baking sheet with parchment paper. Use a teaspoon to drop honey onto the paper, spacing the dollops evenly apart.
Place some chopped hazelnuts (or almonds or pistachios) on the honey, then place an apple slice on top.
Brush with a bit of honey and then do another layer by overlapping another apple slice on each dollop.
Finally, take the puff pastry disc and place it on top, making sure to cover all the edges well.
With the help of a fork, try to seal the puff pastry all around and brush the surface with honey.
Sprinkle with cinnamon (only if you like) and straight into the oven at 180°C (356°F) static mode for about 20 minutes. The last 5 minutes, use the ventilated mode if they are not yet golden brown on the surface.
When they have turned nicely golden on the surface, remove the tray from the oven and with a spatula, flip the apple tarte tatins onto a serving plate.
Aren’t they beautiful? Caramelized, soft yet crispy, fragrant, and above all, delicious!
A treat of embarrassing simplicity but also so tasty! I hope you feel like trying it! Until next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I use rectangular puff pastry instead of round?
Yes! If you already have a rectangular one in the fridge there’s no need to go out and buy a round one. If you have to buy it anyway, for aesthetic reasons, the round pastry fits better with the apple slice shape, covering it fully, but again, it’s just an aesthetic choice, the taste doesn’t change at all 😉
Yes! If you already have a rectangular one in the fridge there’s no need to go out and buy a round one. If you have to buy it anyway, for aesthetic reasons, the round pastry fits better with the apple slice shape, covering it fully, but again, it’s just an aesthetic choice, the taste doesn’t change at all 😉
Can I use shortcrust pastry instead of puff?
If you want, yes, but shortcrust pastry has a different texture than puff pastry, less flaky and more compact, so it’s up to you.
If you want, yes, but shortcrust pastry has a different texture than puff pastry, less flaky and more compact, so it’s up to you.
Can it be made in a savory version?
Absolutely! The upside-down tarts can be made both sweet and savory. My favorite savory versions are with onion (preferably red, thinly sliced), with cherry tomatoes cut in half, or zucchini sliced into rounds. In the case of the savory version, instead of honey, you can use balsamic cream and season with dry oregano.
Absolutely! The upside-down tarts can be made both sweet and savory. My favorite savory versions are with onion (preferably red, thinly sliced), with cherry tomatoes cut in half, or zucchini sliced into rounds. In the case of the savory version, instead of honey, you can use balsamic cream and season with dry oregano.
How many pieces can you get from a round puff pastry roll?
Depends on the mold used to make the discs. I used a cookie cutter, but clearly, everyone can choose what they have available. On average, you can get about ten, up to 12, pieces. If you choose rectangular pastry, the number obviously varies 😉
Depends on the mold used to make the discs. I used a cookie cutter, but clearly, everyone can choose what they have available. On average, you can get about ten, up to 12, pieces. If you choose rectangular pastry, the number obviously varies 😉
How long does this dessert keep?
Very little because it simply disappears in no time!! Jokes aside, when using puff pastry for sweet or savory treats, it’s best to consume them within the day as they obviously change texture.
Very little because it simply disappears in no time!! Jokes aside, when using puff pastry for sweet or savory treats, it’s best to consume them within the day as they obviously change texture.
What can I use instead of honey?
If you’re making a sweet version, you can replace honey with butter or jam to your taste. If you’re making a savory version, you can use butter or balsamic cream (not liquid) and a drizzle of oil to season the vegetables.
If you’re making a sweet version, you can replace honey with butter or jam to your taste. If you’re making a savory version, you can use butter or balsamic cream (not liquid) and a drizzle of oil to season the vegetables.
