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Salted Maple Apple Tarte Tatin

Salted Maple Apple Tarte Tatin

The ultimate comfort food, this Salted Maple Apple Tarte Tatin features a deliciously caramelized apple filling enveloped in flaky puff pastry. The blend of sweetness from maple syrup and the pinch of salt creates an irresistible dessert that’s perfect for any occasion. Make it tonight and impress your family and friends!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick salted butter
  • 0.5 cup real maple syrup
  • 6 Honeycrisp apples, sliced into 1/3-1/2 inch rounds
  • 1 teaspoon vanilla extract
  • 2 sheets frozen puff pastry, thawed
  • flaky sea salt for topping
  • ice cream for serving
  • 1 tablespoon salted butter
  • 0.5 cup raw pepitas
  • 1 tablespoon real maple syrup
  • 0.5 teaspoon cinnamon

Equipment

  • Large Pot
  • Chef's Knife
  • Skillet
  • Oven

Method
 

  1. 1. Preheat your oven to 425 degrees F. Ensure it's hot enough to give the pastry that golden color.
  2. 2. In a 10 to 12 inch oven-safe skillet, place the butter and maple syrup over medium-high heat. Let it come to a boil and cook for about 1 to 2 minutes. You want it bubbly and fragrant!
  3. 3. Add the apple slices in a single layer. It may seem like a lot, but they will cook down beautifully. Cook for an additional 9 to 10 minutes, gently tossing the apples occasionally. Look for the apples to become tender and coated in a lovely syrup.
  4. 4. Remove the skillet from the heat and add in the vanilla. Arrange the apples in an even layer, ensuring they’re evenly coated.
  5. 5. Now, take the two sheets of thawed puff pastry and press them together to form one large sheet. Use a dinner plate to trace a 12-inch circle and cut it out.
  6. 6. Place the pastry over the apples, pressing down gently. Tuck the edges of the pastry under the apples as best as you can, creating a neat finish. Make three small cuts in the center of the pastry to allow steam to escape.
  7. 7. Transfer the skillet onto a baking sheet (to catch any drips) and cook in the preheated oven for 30 to 35 minutes, or until the pastry is a deep golden brown.
  8. 8. While that’s baking, prepare the pumpkin seeds. In a medium skillet over medium heat, melt together the remaining butter, pepitas, maple syrup, and cinnamon. Toast the seeds for about 3 to 5 minutes until caramelized. They should be golden brown and fragrant!
  9. 9. Once toasted, remove from the heat and transfer the seeds to a parchment-lined plate. Sprinkle with flaky sea salt to taste.
  10. 10. When the Tarte Tatin is ready, let it cool in the skillet for about 15 minutes. Run a knife around the edge to loosen it. Carefully invert the tart onto a serving plate. If any apples fall out, simply rearrange them!
  11. 11. Serve warm, topped with a scoop of ice cream and the toasted pumpkin seeds. Enjoy each bite!

Notes

If you have any leftovers, store them in an airtight container in the refrigerator. You can reheat it gently in the oven to restore the pastry's crispness. You can also freeze the unbaked tart for later enjoyment, just be sure to bake it directly from frozen!