Upside Down Apple Puff Pastry Tarts with Fontina Recipe

Name: Upside Down Apple Puff Pastry Tarts with Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9
Ingredients: 3 Tbsp. extra-virgin olive oil; 9 (2-inch) sprigs fresh thyme; 2 large Honeycrisp apples, unpeeled and very thinly sliced; 2/3 cup shredded Fontina or white cheddar cheese; 1/2 (17.3-ounce) packages Frozen puff pastry sheets (1 sheet), thawed; 1 egg; 1 tablespoon water; 1/4 cup apple jelly, warmed; Flaky salt, for garnish

Cook Time: 30 minutes

Ingredients:

3 tablespoons extra virgin olive oil
9 (2-inch) sprigs fresh thyme
2 large Honeycrisp apples, unpeeled and very thinly sliced
2/3 cup shredded Fontina or white Cheddar cheese
1 frozen puff pastry sheet, thawed
1 large egg
1 tablespoon water
1/4 cup apple jelly, warmed
Flaky salt, for garnish

Directions:

Preheat the oven to 400F (200C). Line a 13x18-inch baking sheet with parchment paper or a silicone baking mat.
Drizzle about 1 teaspoon of olive oil on the parchment in 9 areas, spaced about 4 inches apart. Place one sprig of thyme on each oiled spot.
Evenly arrange the thinly sliced apple over each thyme sprig, ensuring each piece is well distributed.
Sprinkle shredded Fontina or white Cheddar cheese over the apples, covering them and the surrounding area slightly.
Unfold the puff pastry sheet and roll it into a 10-inch square. Cut the pastry into 9 equal squares.
Place one pastry square on top of each apple and thyme stack, making sure it fully covers the mixture.
In a small bowl, beat together the egg and water for the egg wash. Lightly brush the egg wash onto the tops of each pastry square.
Bake in the preheated oven for about 15 minutes, or until the pastries are puffed up and golden brown.
Once baked, gently lift each pastry with a spatula and flip it over to ensure the apple side is facing up. Allow them to cool slightly on a wire rack.
Drizzle the warm apple jelly over the top of each pastry, and garnish with flaky salt and additional sprigs of thyme for extra flavor and decoration.

Nutrition Facts (per serving):

Calories	263
Total Fat	17g (21%)
Saturated Fat	3g (15%)
Cholesterol	24mg (8%)
Sodium	170mg (7%)
Total Carbohydrate	26g (9%)
Dietary Fiber	2g (6%)
Total Sugars	10g
Protein	4g (7%)
Vitamin C	4mg (5%)
Calcium	31mg (2%)
Iron	1mg (6%)
Potassium	91mg (2%)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

History and Origins of Upside Down Apple Puff Pastry Tarts with Fontina

The Upside Down Apple Puff Pastry Tart with Fontina is a modern twist on classic European tart traditions. Its roots trace back to France and Italy, where flaky puff pastry and sweet fruit combinations have been staples for centuries. The concept of upside-down desserts became popular in the 20th century, inspired by the famous pineapple upside-down cake. By incorporating apples and Fontina cheese, this tart bridges the savory and sweet, reflecting a contemporary approach to rustic European pastries.

Regional Characteristics

This dish is often associated with American cuisine, particularly in regions with strong Italian culinary influence. In northern Italy, Fontina cheese is widely used in desserts and savory dishes, which lends this tart a creamy, nutty undertone. American bakers have adapted the recipe to local apple varieties such as Honeycrisp, giving it a distinctly crisp and sweet flavor profile. The use of fresh thyme adds an aromatic, herbaceous note, common in Mediterranean-inspired recipes across the U.S.

Differences from Similar Dishes

While it may resemble a classic apple tart or a Danish pastry, the upside-down preparation sets it apart. Traditional apple tarts usually layer fruit on top of pastry, whereas this recipe positions the fruit beneath the puff pastry during baking and then flips it for presentation. The inclusion of Fontina cheese also differentiates it from purely sweet tarts, providing a subtle savory counterpoint that enhances the complexity of flavors.

Where Its Typically Served

Upside Down Apple Puff Pastry Tarts with Fontina are versatile and often served as appetizers at brunches, holiday gatherings, or cocktail parties. Their delicate size and elegant presentation make them ideal for upscale events, while the combination of sweet apples and melty cheese appeals to casual home dining. They can also be offered in cafes or bistros as a light dessert option alongside coffee or tea.

Interesting Facts

The technique of flipping a tart upside-down originated from the desire to caramelize fruit during baking, enhancing both texture and flavor.
Fontina cheese, originally from the Aosta Valley in Italy, melts exceptionally well, making it perfect for combining with sweet fruits without overpowering them.
This recipe exemplifies the growing trend of hybrid dishes that blend savory and sweet elements, a hallmark of modern American baking.
Despite its sophisticated appearance, the recipe is simple to prepare, relying on store-bought puff pastry to achieve a professional look with minimal effort.
The choice of thyme as an aromatic accent demonstrates the influence of Mediterranean flavors on contemporary American desserts, adding a subtle herbal layer to the dish.

FAQ about Upside Down Apple Puff Pastry Tarts with Fontina Recipe

Leftover tarts can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. To reheat, warm them in an oven at 350°F (175°C) for 5-10 minutes until crispy again.

Yes, you can freeze the tarts before baking. Assemble the tarts, but don't brush with the egg wash or bake them. Wrap them tightly in plastic wrap or foil, and store in the freezer for up to 1 month. When ready to bake, simply add the egg wash and bake as directed, adding a few extra minutes to the baking time if necessary.

Yes, you can substitute Fontina cheese with other melting cheeses such as white cheddar, Gruyère, or mozzarella. The flavor will vary slightly, but the texture should be similar.

If you don't have apple jelly, you can use apricot jam, peach preserves, or even honey as an alternative. The goal is to add a touch of sweetness and a glossy finish to the tarts.

While Honeycrisp apples are recommended for their sweetness and firmness, you can use other varieties like Gala, Fuji, or Braeburn. Just make sure the apples are firm enough to hold their shape when baked.

You can prepare these tarts up to the point before baking. Once assembled, refrigerate them for up to 24 hours. When you're ready to bake, just add the egg wash and bake as directed.

Yes, you can easily scale the recipe to make more tarts. Simply increase the amount of ingredients proportionally. Ensure you have a larger baking sheet or multiple sheets to accommodate the extra tarts.

These tarts are great on their own as a snack or appetizer, but you can serve them with a side salad for a more complete meal. They pair well with a crisp white wine like Sauvignon Blanc or a light beer.

Yes, you can use homemade puff pastry if you prefer. Just make sure it’s well chilled before using, as it will be easier to work with when cold.

If the tarts appear too greasy, it could be due to the cheese or oil. To fix this, simply let them cool on a paper towel to absorb any excess oil before serving.