Caramelised Honey Tarte Tatin

Serves 4

  • 50g butter
  • 80g castor sugar
  • 80g orange blossom honey
  • 4 medium-sized Granny Smith apples, peeled and cored
  • 2 vanilla pods, cut in half
  • 4 star anise
  • 500g puff pastry

Pre-heat oven to 200°C. Grease the ramekins very well. Heat the sugar and honey in a pan until the sugar has dissolved, make sure to stir well. Once the sugar has dissolved, boil for 5 minutes without stirring and until the mixture is thick and caramelised. Divide the mixture into the 4 ramekins. Place an apple in each ramekin, on top of the sauce. Push the vanilla pod and star anise into the centre of each apple. Bake for 15 minutes or until the apple is tender. In the mean time, roll out the puff pastry and cut into disks that are slightly larger in diameter than the ramekin. Place the disk on top of the apple, tucking in the edges lightly, and bake for 20-25 minutes until the pastry is golden brown. Cool slightly, then invert the pastries and serve with ice cream. 

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Diane Heierli • Photography & Styling by C&D Heierli