I live about 45 minutes from Terhune Orchards, and although there are other farms in short driving distance, I often pack my kids (whoever is not in college yet) and we go to the Lawrenceville, NJ farm. In the fall, we usually have one purpose in mind – apples.
There is something magical about the crisp, juicy vibrancy of just-picked fall apples, made even more beautiful at Terhune Orchards. The magic lasts only a short time, and it’s absolutely worth the drive. (That my kids can tell freshly-picked apples from storage apples is yet another bonus).
Rosh Hashanah is this weekend and coincides with Terhune’s Apple Day festivities (9/12 and 9/13). So to celebrate these happy occurrences, I came up with a Tart Tatin made with honey instead the classic caramel.
Tart Tatin is a classic French concoction that is very easy to make once you master making caramel. But this version doesn’t even require that. Just melt honey into the butter and cook it until it thickens a little bit. Then arrange the apple, cover with store-bought or home-made pastry. Bake, flip and savor.
Not all apples are created equal and some fare better on this tart. Pam Mount of Terhune Orchards suggests Gala and Jonathan that are ready in the farm store. Golden Delicious will be in by mid-September and it is also good here.
Shana Tovah, everyone! And happy apple picking.
- • One stick salted butter, chopped
- • ½ cup honey, plus extra to serve
- • 6-4 apples, peeled, cored, and cut into 1”-thick slices
- • A few cinnamon sticks (option)
- • One sheet store-bought puff pastry, thawed, or pie dough.
- 1. Preheat oven to 400°F (at the store I used our fab wood oven)
- 2. Combine the butter and honey in a small heavy saucepan and cook, stirring over high heat.
- 3. Bring to the boil and cook for 1–2 minutes or until slightly thickened.
- 4. Pour the honey-butter sauce into a well seasoned or enameled 8” cast iron pan.
- 5. Arrange the apple slices on top of the sauce, tuck the cinnamon sticks in between the slices and set aside.
- 6. Using a 10" plate as a guide, cut the pastry into a 10” round. Place the pastry over the apples and press down gently to tuck the pastry between the apples and the pan’s wall.
- 7. Put the pan on a baking sheet lined with non-stick baking paper and bake until the pastry is a beautiful golden brown.
- 8. Let tart rest in the pan for 10 minutes. Carefully drain off any juice that may have accumulated at the bottom of the pan. Place a plate upside down on top of the tart and carefully flip. Lift the pan and the tart, appleside up, should remain on the plate.
- 9. Slice and serve. Some people will have to dig out some cinnamon stick, but that is part of the fun.