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Baked goods

Tarte Tatin with honey and cinnamon

Name: Tarte Tatin with honey and cinnamon
Yield: 1 tart
Cuisine: French
Ingredients: 120–125 g Butter; 2 Egg yolks; 1 glass Semi-coarse wheat flour; /for a lot of dough/ Water; pinch Salt; 1 kg Apples; 2 tbsp Honey; 1/2 tsp Ground cinnamon

A French apple tart with buttery pastry and apples caramelized in honey and cinnamon, baked in a skillet and inverted. Makes 1 tart.

French cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 5 min
Cook time: 30 min
Temperature: 180 °C (350 °F)
Servings: 1 tart
Difficulty: Easy
Cuisine: French

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Tarte Tatin is a French upside-down apple tart in which the apples are first caramelized in a skillet with honey and cinnamon, then covered with pastry. The tender pastry, made with semi-coarse wheat flour, butter, and egg yolks, rests in the refrigerator for half an hour to an hour. Unpeeled apples, cut into quarters and drizzled with lemon juice, are packed tightly over bubbling honey, covered with pastry, and baked for 30 minutes at 180 °C (350 °F). After baking, the tart is inverted so the apples are on top.

Ingredients

Butter 120–125 g
Egg yolks 2
Semi-coarse wheat flour 1 glass
Water /for a lot of dough/
Salt pinch
Apples 1 kg
Honey 2 tbsp
Ground cinnamon 1/2 tsp

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Instructions

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Sift the flour onto a work surface, add a pinch of salt and the butter or margarine, and cut it into the flour with a knife until crumbly. Add the egg yolks, start kneading, pour in a little water, and bring the dough together.
The finished dough should be smooth and cohesive, not crumbly. Wrap it in plastic wrap and refrigerate for 30 minutes to 1 hour.
For the filling:
Cut the unpeeled apples into 4–6 wedges each and drizzle with lemon juice to prevent browning. Put 2 tbsp honey in the ovenproof skillet you will use to bake the tart and let it bubble vigorously. Add the ground cinnamon and stir well.
Arrange the apples tightly together over the honey and leave them uncovered over low heat while you roll out the dough.
Roll out the dough quickly so the filling caramelizes without burning. Roll the dough around the rolling pin, then unroll it over the apples directly in the skillet. Tuck in the edges and be sure to prick the surface with a fork.
Place in an oven preheated to 180 °C (350 °F) and bake for about 30 minutes, until the filling starts to bubble.
Once the pastry is baked, remove the tart from the oven, cover with a plate, and invert.

Tip: Invert the tart a few minutes after removing it from the oven, while the honey caramel is still liquid; once cooled, it would stick the apples to the skillet. Wear oven mitts when inverting, as hot juices may spill over the edge.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 163 kcal
Protein: 1.9 g
Carbohydrates: 22 g
of which sugars: 10 g
Fat: 8.2 g
of which saturates: 4.8 g
Fiber: 2.1 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tarte Tatin – francúzsky jablkový koláč s medom a škoricou