If you love cozy fall flavors and the magic of caramelized apples, you’re in for a treat with Maple-Apple Tarte Tatin. This French-inspired dessert flips classic expectations with a glossy maple syrup caramel, tender apples, and a golden puff pastry canopy. The result is an upside-down tart that, once inverted, reveals a stunning crown of glistening fruit—impossibly simple and celebratory, yet fuss-free enough for a weeknight indulgence.
Ingredients You’ll Need
The beauty of Maple-Apple Tarte Tatin lies in its short ingredient list—each element is carefully chosen for maximum flavor and impact. Let’s dive into what makes every ingredient here an essential player in creating that irresistible blend of sweet caramel, buttery pastry, and vibrant apples.
- Apples: Choose 4–5 medium apples, such as Honeycrisp for sweetness or Granny Smith for a bright tart note; peeling and quartering ensures even caramelization.
- Pure maple syrup: 1/2 cup of real maple syrup layers in a robust, woodsy sweetness that elevates the classic tarte tatin beyond simple caramel.
- Granulated sugar: 1/2 cup creates the base for a glossy, deeply golden caramel—don’t skip this for structure and sheen.
- Unsalted butter: 1/4 cup brings silkiness and flavor, helping to brown the apples and meld everything together.
- Ground cinnamon: Just 1/2 teaspoon infuses each bite with gentle spice, making the whole tart perfume your kitchen as it bakes.
- Salt: 1/4 teaspoon finely accents the sweetness, balancing flavors and keeping things interesting.
- Puff pastry sheet: This golden topper (thawed) is the foolproof shortcut for that signature flaky finish.
- Optional vanilla ice cream or whipped cream: For serving, nothing complements warm Maple-Apple Tarte Tatin quite like a cool, creamy crown.
How to Make Maple-Apple Tarte Tatin
Step 1: Prepare the Caramel Base
First things first: preheat your oven to 400°F. In a sturdy oven-safe skillet (a cast-iron pan works wonders here), melt the butter over medium heat. Add the sugar, maple syrup, cinnamon, and salt, stirring constantly until the sugar dissolves and the mixture bubbles gently. This is your moment to inhale those deep caramel-maple scents—the base of our Maple-Apple Tarte Tatin magic!
Step 2: Arrange and Cook the Apples
Gently place the apple quarters cut-side up into the bubbling caramel, nestling them in tightly to pack as many as you can in a pretty spiral or rosette. Let them cook over medium heat for 15 to 20 minutes, occasionally spooning the bubbling syrup over the apples. You’ll see the sauce thicken into a luscious caramel as the apples soften—try not to sneak a bite just yet.
Step 3: Add the Puff Pastry
While the apples cook, roll out your puff pastry just enough to cover your skillet and tuck in along the edges. Carefully drape it over the fruit, gently tucking the edges all around so every apple gets hugged by pastry. Use a sharp knife to slit a few small steam vents—this helps the pastry bake up crisp and golden (instead of soggy).
Step 4: Bake to Golden Perfection
Slide the skillet into your preheated oven and bake for 25 to 30 minutes, until the puff pastry is gloriously golden, lofty, and crisp. The anticipation is very real right now! When it emerges, let it rest a few minutes so the caramel settles down before you flip it onto a serving plate.
Step 5: Invert and Serve
This is the thrilling finale—place a large plate (bigger than your pan!) over the skillet and, using oven mitts, quickly but carefully invert the tart. Beware of hot syrup spills! Peel back the skillet to reveal those gleaming caramel-maple apples. Serve your Maple-Apple Tarte Tatin warm, with big scoops of vanilla ice cream or generous dollops of whipped cream.
How to Serve Maple-Apple Tarte Tatin
Garnishes
A shower of finely grated orange zest brings a gentle tart sparkle to each slice, while a dusting of cinnamon ramps up the cozy aroma. For a fancier finish, try scattering a few toasted almond slivers or a light drizzle of extra maple syrup—because you can never really have too much maple, can you?
Side Dishes
Balance the richness of your Maple-Apple Tarte Tatin with fresh fruit salad, tangy crème fraîche, or even some sharp cheddar for a playful twist. These sides add refreshing contrast and let the caramelized apples shine, making every forkful feel special and never overwhelming.
Creative Ways to Present
If you’re hosting or just want to impress, bake individual Maple-Apple Tarte Tatins in small ramekins for personalized flair. For a brunch gathering, pair slices with thick Greek yogurt and a handful of granola. You could also serve it family-style in the center of a big rustic board surrounded by berries, ramekins of whipped cream, and big happy spoons for scooping.
Make Ahead and Storage
Storing Leftovers
If you have any tart left at all (it’s rare!), let it cool completely, then slide slices into an airtight container. Refrigerate for up to three days; the pastry won’t be as crisp as day one, but the flavors develop deeper and the apples stay delightfully tender and juicy.
Freezing
Though Maple-Apple Tarte Tatin is at its best fresh, you can absolutely freeze leftovers. Wrap individual pieces tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator for a last-minute treat or unexpected brunch guest.
Reheating
To bring back the tart’s best texture, pop slices in a 350°F oven for 10 minutes, or until warmed through and the pastry crisps up a little. Avoid microwaving, since it can make the pastry chewy, and enjoy your Maple-Apple Tarte Tatin as if it were freshly baked!
FAQs
Can I use a different fruit for Maple-Apple Tarte Tatin?
Absolutely! Pears, peaches, or even plums work beautifully—just make sure to pick firm, not overripe, fruit so it keeps its shape during cooking. The maple-caramel base complements all sorts of autumn and stone fruits.
What’s the best apple variety for tarte tatin?
Both Honeycrisp and Granny Smith are fantastic choices because they hold up well under heat and provide that coveted combination of sweetness and acidity. Feel free to use both for a more nuanced flavor, or mix in Pink Ladies for an extra lift.
Do I have to use a cast-iron skillet?
While a cast-iron skillet is ideal because it retains heat and goes safely from stovetop to oven, any heavy, oven-safe pan will work. Just be cautious when inverting the tart—nonstick skillets can be extra slippery!
Can I make Maple-Apple Tarte Tatin ahead for a party?
It’s best enjoyed fresh, but you can bake the tart a day in advance, let it cool, and store it room temperature (uncovered) for a few hours or covered in the fridge overnight. Warm it in the oven for 10-15 minutes before serving to restore some of that crisp, flaky magic.
How do I get a clean release when inverting the tart?
Let the skillet cool for just 5 minutes so the caramel thickens slightly but doesn’t harden. Run a spatula around the edge to loosen the pastry, then invert quickly and confidently. A deep breath and a plate slightly larger than your pan are the ultimate tools for a beautiful reveal!
Final Thoughts
Every time I make this Maple-Apple Tarte Tatin, I’m reminded how joyful homemade desserts can be—especially when they’re this easy, impressive, and totally delicious. I hope you’ll gather your apples, grab some real maple syrup, and treat yourself to a tart that practically sparkles on the plate. Bake it once, and you’ll never look at upside-down desserts the same way again!
Print
Maple-Apple Tarte Tatin Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Maple-Apple Tarte Tatin, a classic French-inspired dessert featuring tender apples and a buttery puff pastry, all drizzled with a luscious maple syrup caramel. This elegant yet simple treat is perfect for any occasion.
Ingredients
Apples:
- 4–5 medium apples (such as Honeycrisp or Granny Smith, peeled, cored, and quartered)
Caramel:
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Puff Pastry:
- 1 sheet puff pastry (thawed)
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Caramelize the apples: Melt butter in a skillet, add sugar, maple syrup, cinnamon, and salt. Arrange apple quarters in the caramel, cook until soft.
- Prepare the pastry: Roll out puff pastry, place over apples, bake until golden.
- Finish and serve: Let cool, invert onto a plate, serve warm with ice cream or whipped cream.
Notes
- Be cautious when inverting the tart—hot syrup may spill.
- You can use a mix of apples for added texture and flavor.
- This dessert is best enjoyed the same day it’s made.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
