Pastry makes delicious treats both savory and sweet and pre-made puff pastry dough gets you all the deliciousness of pastry without any of the effort. Some of the easiest desserts that you can make are by adding fruit preserves to pastry and folding it into a danish.
The upside-down puff pastry trend on TikTok started with Lily Ghodrati’s honey and nectarine tarts in April. Ghodrati can be seen in the first episode of Chanel 4’s ‘Crazy Delicious’ where she was competed back in 2020. ‘Crazy Delicious’ can still be watched on Netflix.
Tarts can be both the perfect breakfast treat and dessert, but fiddling with tart tins is annoying at best. These upside-down tarts are both delicious and easy. In fact, the step that takes the longest in this recipe is waiting for your puff pastry to defrost! Additionally, these tarts are super customizable you can make them sweet or savory, and experimenting with different fillings is loads of fun.
Some combinations that you should try
- Tomato, mozzerella and basil
- Nutella and strawberries
- Apricot, ricotta and honey
Tips for making upside-down tarts
There are a few important tips to remember before you make these tarts. Make sure to completely cover your fruit in honey to ensure that all of your fruit gets caramelized. Completely seal down your pastry before putting it in the oven, if the pastry isn’t completely sealed, then the honey and fruit will leak all over the baking sheet. Finally, use a rimmed baking sheet lined with parchment paper just in case the pastry unseals and leaks. The rim of the baking sheet will prevent the sticky mixture getting all over your oven, and the parchment paper ensures easy clean-up.
Upside-Down Puff Pastry Tart Recipe
- 1 package frozen puff pastry
- 2 fruits of your choice sliced
- 1 cup honey
- 1 egg
- Allow your puff pastry to defrost following the instructions on the packaging, approx. 40 min. While defrosting, cut your fruit up into into thin slices.
- Preheat oven to 400℉ and line two baking sheets with parchment paper or oven-safe silicon mats.
- Take out puff pastry sheets one at a time and unroll on a flat surface. Use a rolling pin to flatten sheets and get rid of any creases. Pastry sheets typically come pre-floured but if there is any sticking sprinkle some flour on your work surface and rolling pin.
- Cut the pastry sheets into 6 rectangles each, resulting in 12 total pieces of pastry.
- Take your honey and dollop about two teaspoons on your parchment paper and spread thin. Do this 6 times on each baking sheet spacing the dollops about 3 inches apart.
- Arrange 4-5 slices of fruit in a single layer on top of each puddle of honey, ensuring even distribution. Then, drizzle more honey on top of your fruit – ensure the fruit has been covered.
- Place the pastry rectangles on top of the honey and fruit layer, and firmly press down on the edges to seal in the honey.
- Take your egg and separate the whites and yolk. Set the yolk to the side, and whisk the whites until slightly foamy. Use a brush to cover the pastry squares with a thin layer of egg whites, make sure that each square is evenly covered.
- Bake for 15 to 20 minutes or until golden brown one sheet at a time. Allow tarts to sit until cool before carefully flipping tarts right side up and serving on a plate.