If you have a sweet tooth and adore the comforting flavors of fall, you are going to fall head over heels for this Maple-Apple Tarte Tatin Recipe. This classic French upside-down tart elevates tender, caramelized apples with the rich warmth of maple syrup, all nestled beneath a golden, buttery crust. Every bite bursts with a perfect balance of sweet, tart, and buttery notes that feel like a cozy hug on a plate. Whether you’re serving this for a special holiday gathering or a weekend treat, it’s sure to become one of your signature desserts. Let me take you through every step to make this show-stopping, heartwarming masterpiece with ease!
Ingredients You’ll Need
Don’t let the number of ingredients intimidate you—each one is straightforward, pantry-friendly, and essential for bringing that authentic, rustic charm to your Maple-Apple Tarte Tatin Recipe. Every component plays its role, from flaky crust to caramelized sweetness and just the right hint of spice.
- All-purpose flour (1 1/2 cups): The foundation of your flaky, tender tart crust.
- Sugar (1 1/2 tbsp): Adds subtle sweetness to balance the tart apples in the dough.
- Kosher salt (1/4 tsp + pinch): Enhances flavor complexity throughout the tart.
- Cold unsalted butter (6 tbsp): The key to a rich, buttery crust with perfect flakiness.
- Ice-cold water (4 to 6 tbsp): Brings the dough together without melting the butter.
- Apples (12 medium, a mix): A blend of Granny Smith, Golden Delicious, and Jonathan apples gives the tart depth of tartness, sweetness, and texture.
- Fresh lemon juice (3 tbsp): Keeps the apples bright and prevents browning.
- Ground cinnamon (1/2 tsp): Adds warm spice, elevating the fall flavors beautifully.
- Unsalted butter (4 tbsp): For that luscious caramel base where the apples cook down.
- Light brown sugar (2/3 cup, packed): Gives a deep caramel sweetness with a hint of molasses.
- Pure maple syrup (1/2 cup): The star ingredient that infuses the tart with its signature richness and natural sweet complexity.
- Vanilla ice cream (for serving): The perfect cool creamy contrast to the warm, tender tart.
How to Make Maple-Apple Tarte Tatin Recipe
Step 1: Prepare the Dough
Start by combining your flour, sugar, and salt using an electric mixer to create a smooth base. Adding cold butter allows you to achieve that gorgeous flaky texture you’re aiming for when baking the crust. The key here is to keep the butter pieces pea-sized so they melt just right in the oven. Slowly add ice water until the dough comes together, then shape it into a disk, wrap, and chill for at least an hour. This chilling step is crucial—it helps the dough firm up and makes rolling out a breeze later.
Step 2: Toss and Cook the Apples
While the dough chills, it’s time to prep the apples. Toss the peeled and quartered apples with fresh lemon juice, cinnamon, and a pinch of salt to punch up the flavor and keep the fruit vibrant. Meanwhile, melt butter, brown sugar, maple syrup, and a bit more salt in a large cast-iron skillet. This caramel base is where the magic begins, enveloping your apples in a rich, sticky sauce that will later become the top of the tart.
Step 3: Arrange Apples in the Skillet
Now for the most satisfying part: arranging the apples apple side down in concentric circles tightly packed in your skillet. This arrangement helps the apples cook evenly and ensures the final tart looks stunning once flipped. Cook the apples over medium heat until the juices thicken and the mushrooms start caramelizing gently for about 28 to 30 minutes. It’s a tender dance between heat and patience that’s totally worth it.
Step 4: Roll Out Dough and Cover the Apples
Roll the chilled dough into a 12-inch circle on a lightly floured surface. Then drape it carefully over the hot apples in the skillet, tucking the edges down between the skillet and fruit. This little step creates that famous upside-down effect when you flip the tart after baking. Don’t rush—making sure the dough covers everything snugly prevents leaks and guarantees a perfect crust-to-filling ratio.
Step 5: Bake and Flip
Transfer your skillet to the oven, reducing the temperature after the initial heat blast. Bake until the pastry is beautifully golden and cooked through, about 50 to 55 minutes. Let it rest briefly, then comes the thrilling finale: the flip. Place a large plate or baking sheet over the skillet and carefully invert the tart, letting the sticky apples shine on top. Any apples sticking to the pan can be popped back in place—no apple left behind here!
Step 6: Serve
Serve your Maple-Apple Tarte Tatin warm or at room temperature paired with a scoop of creamy vanilla ice cream. The contrast of cold ice cream melting over warm, caramelized apples makes every bite utterly irresistible.
How to Serve Maple-Apple Tarte Tatin Recipe
Garnishes
A sprinkle of finely chopped toasted pecans or a light dusting of powdered cinnamon sugar can add a delightful crunch and extra aroma. Fresh mint leaves also brighten the presentation, adding a pop of color and a refreshing contrast to the rich tart.
Side Dishes
This dessert pairs wonderfully with a crisp apple cider or a warm cup of spiced chai tea—drinks that echo its autumnal flavors. For a more decadent spread, add some whipped cream or a drizzle of caramel sauce on the side to turn each bite into a symphony of sweetness.
Creative Ways to Present
Try serving individual Maple-Apple Tarte Tatin portions in small cast-iron skillets for an elegant rustic touch. Another fun idea is to pair slices with a crumble topping or layer slices between thin crepes for a fresh twist that keeps the spirit of the recipe alive while surprising your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover Maple-Apple Tarte Tatin tightly in plastic wrap or foil and store it in the refrigerator for up to 3 days. When ready to enjoy, allow it to come to room temperature or gently reheat for best flavor and texture.
Freezing
You can freeze the unbaked tart after assembling it in the skillet. Wrap tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Bake directly from frozen, adding extra time to the baking process. Unfortunately, freezing after baking may affect the texture, so this method is preferred.
Reheating
Reheat your tart in a preheated 350°F oven for about 10 to 15 minutes to restore its warmth and crispness. Avoid microwaving as this can make the crust soggy and dull the delicate caramel flavors.
FAQs
Can I use a different type of apple?
Absolutely! While a mix of Granny Smith, Golden Delicious, and Jonathan apples offers a perfect balance of tartness and sweetness, you can experiment with varieties like Honeycrisp or Braeburn depending on what’s available. Just aim for apples that hold their shape during cooking.
Do I need a cast-iron skillet to make this tart?
A cast-iron skillet is ideal because it conducts heat evenly and can safely go from stovetop to oven. However, if you don’t have one, you can use any oven-safe skillet or even a heavy, ovenproof pan with tall sides.
How do I prevent the apples from sticking to the pan?
Using enough butter and sugar to create a sticky caramel layer, and packing the apples tightly in the pan, helps minimize sticking. When flipping the tart, be gentle and if apples remain stuck, simply reposition them on the tart to keep the presentation intact.
Can I make the dough in advance?
Yes! Making the dough up to 24 hours ahead and keeping it chilled in the refrigerator actually improves its texture. Just bring it back to the fridge after each use to keep the butter cold until you’re ready to roll it out.
What’s the best way to eat leftover tarte tatin?
Leftover tarte tatin is delightful cold or warmed slightly. Top it with a scoop of ice cream, whipped cream, or even a drizzle of heavy cream for a simple yet indulgent treat perfect any time of day.
Final Thoughts
There’s something truly magical about the ease and elegance of the Maple-Apple Tarte Tatin Recipe. From the tender apples bathed in buttery maple caramel to the crisp, golden crust, this dessert brings warmth and joy to any table. Give yourself the gift of making this delightful tart—you’ll soon find it’s a recipe you’ll want to return to year after year, sharing the experience with friends and family who will thank you for bringing such a sweet moment to their day.
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Maple-Apple Tarte Tatin Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: French
Description
This Maple-Apple Tarte Tatin is a classic French upside-down tart featuring a buttery caramelized apple filling infused with warm cinnamon and pure maple syrup. The apples are cooked in a cast-iron skillet until tender and caramelized under a crisp, golden pastry. Served warm with vanilla ice cream, it offers a perfect balance of sweet, tart, and buttery flavors, ideal for a comforting dessert or elegant gathering.
Ingredients
Dough
- 1 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface
- 1 1/2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
- 4 to 6 tablespoons ice-cold water
Fruit Filling
- 12 medium apples (a mix of Granny Smith, Golden Delicious, and Jonathan), peeled and quartered (about 5 pounds)
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon plus a pinch kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup pure maple syrup
For Serving
- Vanilla ice cream
Instructions
- Prepare the Dough: Beat flour, sugar, and salt together on low speed with an electric mixer for about 30 seconds to combine. Add the cold butter pieces and beat until they resemble peas. Gradually add 4 tablespoons of ice-cold water and mix until the dough comes together, adding extra water one tablespoon at a time if needed. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour or up to 24 hours.
- Prepare the Apples: In a large bowl, toss the peeled and quartered apples with fresh lemon juice, ground cinnamon, and a pinch of kosher salt to coat evenly and prevent browning.
- Cook the Caramel Base: In a large 12-inch cast-iron skillet, melt butter along with light brown sugar, maple syrup, and 1/4 teaspoon kosher salt over medium heat. Once the butter bubbles, cook gently while stirring for 30 seconds, then remove from heat.
- Arrange and Cook Apples: Tightly pack the apples rounded side down in concentric circles within the skillet. Cook over medium heat for 28 to 30 minutes until the juices beneath thicken and apples soften.
- Roll Out Dough and Cover Apples: Preheat oven to 425°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Drape the dough over the apples in the skillet, tucking the edges securely between the apples and skillet sides.
- Bake the Tarte Tatin: Transfer skillet to oven, immediately reducing temperature to 375°F. Bake for 50 to 55 minutes until pastry is golden brown and cooked through. Let the tart rest for 5 minutes.
- Invert and Serve: Carefully place a serving plate or baking sheet over the skillet. Wearing oven mitts, quickly and firmly flip the skillet and plate together, ensuring the tart releases onto the plate. If apples stick, gently rearrange them. Serve warm or at room temperature with vanilla ice cream.
Notes
- Using a mix of Granny Smith, Golden Delicious, and Jonathan apples balances tartness and sweetness.
- Ensure the butter for the dough is very cold for a flaky crust.
- You can prepare the dough up to 24 hours in advance.
- Be very careful when inverting the hot tart as caramel may spill.
- Serving with vanilla ice cream complements the warm caramel flavors beautifully.
- Cast-iron skillet is essential for even heat and caramelization.
