Melon Tarte Tatin with lavender honey


- 1 melon, not too ripe 

- 300gr sugar

- 100gr lavender honey

- 1 grated orange peel

- 1 grated lemon peel (blanched twice)

- 1 vanilla pod

- 100gr flaky pastry or phyllo dough

- 150gr sweet pastry dough

- 100gr butter


Cut the melon in half, empty it, slice thinly and remove the rind.

Melt butter in a pan and quickly brown the melon slices, turning once. Set aside on a plate. 

Add the sugar and a bit of water to the pan and make a light caramel. 

Mix the honey, the grated orange and lemon peels and the seeds from the vanilla.

Put the all the above ingredients in a pie dish, cover with the caramel, let cool.

On top of that, arrange the melon slices in a spiralling circle with the vanilla pod.


Mix together the two pastry doughs. Roll them out into a circle slightly larger than the pie pan. Cover the melon with the dough, tucking in the edges. 

Bake at 190°C for 20 to 30 minutes, until crust is baked and golden. Let cool and invert onto a serving dish, melon side up.

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