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
Scale
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.
