Salted Honey and Apple Tarte Tatin

Have you thought about adding a pinch of salt to your sweet desserts? This Donna Hay twist on a classic tarte tatin, is a delicious treat for Sunday lunch.


100G butter, chopped Tasmanian Butter Co.

½ CUP (175G) honey, plus extra to serve Honey Tasmania, West Bee Honey

800G/6 medium Granny Smith Apples, peeled and cut into 1cm thick slices Lees Orchard, Windara Orchard

2 SHEETS store-bought puff pastry, thawed

½ Tsp Sea Salt Flakes A pinch of…, Tasman Sea Salt


Preheat oven to 200°C (400°F). Place the butter and honey in a small saucepan over high heat. Bring to the boil and cook for 1–2 minutes or until slightly thickened. Pour the honey syrup into a 21cm ovenproof frying pan. Top with the apple slices and set aside. Press the pastry sheets together to make 1 thick sheet and, using a plate as a guide, cut out a 24cm round.

Place the pastry over the apples and press down gently to secure. Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray lined with non-stick baking paper and cook for 35–40 minutes or until the pastry is dark golden brown. Allow to rest in the pan for 2 minutes before carefully turning out. Sprinkle with the salt to serve. Serves 4.


Why not serve with gelato from Della Vale Gelato or cream from Elgaar Farm or Westhaven Dairy?