Upside Down Puff Pastry Tarts
Baked at 400°F in 40 minutes, these upside down puff pastry tarts pair cold flaky dough with honey, apricots, pears, and brie on a sheet pan before a warm flip reveals the caramelized topping.
Equipment
- Large sheet pan
- Parchment Paper
- Fork
Ingredients
- 8-12 tsp liquid honey
- 1 sheet pre made frozen puff pastry defrosted
- 2-3 apricots sliced into 5-6 slices each
- 10-15 thin slices of pear
- 2-3 sliceds of brie cheese
- 4-6 tsp brown sugar
- cinnamon
- 1 egg + splash of water for an egg wash
- coarse or regular sugar
- chopped walnuts, fresh thyme and whipped cream for serving
Instructions
- Set the oven to 400°F and cover a large rimmed sheet pan with parchment paper. The raised rim will contain bubbling honey, and the parchment should lie flat beneath the tarts.
- Divide the cold puff pastry sheet into 4–6 rectangles with a sharp knife. Keep the pieces evenly sized, with clean edges and no stretched corners.
- Build 2–3 apricot fillings and 2–3 pear fillings on the parchment, using 2 tsp honey beneath each, 5–6 apricot slices for each apricot tart or thin pear slices for each pear tart, then 1 tsp brown sugar and a pinch of cinnamon over each filling. Keep the fruit in compact, gently overlapping layers so each pile fits beneath its pastry rectangle.
- Cover every filling with a pastry rectangle and press the exposed borders firmly against the parchment using a fork. A continuous crimped edge helps contain the juices and steam beneath the dough as the fruit softens.
- Coat the pastry tops with the egg-and-water wash, add a sprinkle of sugar if desired, and bake for 25–30 minutes. Look for a well-risen, deep golden-brown crust with bubbling honey around the edges rather than pale, soft-looking dough.
- Allow the baked tarts to rest on the sheet pan for a few minutes, then lift each with a wide spatula and turn it filling-side up onto a plate. The topping should still look glossy, with warm honey holding the softened fruit together.
Notes
Pastry handling: Keep the defrosted puff pastry chilled in the refrigerator until cutting so it feels firm rather than sticky and rises into distinct layers.
Flipping cue: Let the baked tarts rest on the pan for about 1 to 3 minutes so the bubbling honey thickens slightly, then turn them with a wide spatula before the sugar cools and sticks to the parchment.
Texture tip: Slice firm fruit thinly rather than using soft berries or thick chunks, and bake until the crust is deep golden-brown to prevent a soggy bottom.
Storage and reheating: Let leftover tarts stop steaming before refrigerating them in a covered container without toppings, then rewarm them filling-side up on a parchment-lined pan in the oven until crisp at the edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.