If you love the cozy flavors of caramelized apples and the rich sweetness of maple syrup, then you are absolutely going to adore this Maple-Apple Tarte Tatin Recipe. This delightful French classic marries buttery pastry with tender, maple-glazed apples that transform into a golden, glossy masterpiece when flipped right out of the pan. It’s the kind of dessert that invites warm smiles and second helpings, perfect for both special occasions and casual afternoons at home.
Ingredients You’ll Need
This Maple-Apple Tarte Tatin Recipe relies on a few simple but absolutely essential ingredients, each chosen for how they bring the perfect balance of texture, flavor, and color to the tart. From the crispness of tart and sweet apples to the rich, buttery crust and the natural sweetness of maple syrup, every element plays a starring role.
- All-purpose flour: The sturdy base for our crisp, flaky pastry crust, leveled for perfect texture.
- Sugar: Just a little added to the dough for a subtle sweetness that complements the maple syrup.
- Kosher salt: A pinch in the dough and filling enhances flavors and balances sweetness beautifully.
- Unsalted butter: Cold and cubed for the pastry to create that irresistible flaky crust; also used in the caramel sauce for richness.
- Ice-cold water: Helps bring the dough together without warming the butter, ensuring flakiness.
- Apples: A mix of Granny Smith, Golden Delicious, and Jonathan varieties introduces a complex flavor profile with the perfect balance of tartness and sweetness.
- Fresh lemon juice: Keeps the apples fresh and bright while cutting through the sweetness.
- Ground cinnamon: A cozy hint of spice that complements the maple and apples perfectly.
- Light brown sugar: Adds depth and caramel-like richness to the topping along with maple syrup.
- Pure maple syrup: This is the heart of the recipe’s unique sweet flavor – make sure to use quality syrup for the best taste.
- Vanilla ice cream: The perfect cool, creamy partner for the warm tart when serving.
How to Make Maple-Apple Tarte Tatin Recipe
Step 1: Make the Dough
Start by mixing the all-purpose flour, sugar, and kosher salt together. Then, cut in the cold unsalted butter pieces until the mixture resembles small peas. Carefully add the ice-cold water a tablespoon at a time until the dough just starts to hold together. Shape it into a flat disk, wrap it tightly in plastic wrap, and pop it into the fridge to chill for at least an hour. This chilling step is crucial because it allows the butter to firm back up, which results in that irresistible flaky crust.
Step 2: Prepare the Apples
Peeling and quartering a blend of tart Granny Smiths and sweet Golden Delicious with a few Jonathan apples gives your tarte a beautiful balance of flavors and textures. Toss them with the fresh lemon juice and cinnamon so they stay bright and flavorful. This mix ensures each bite is perfectly sweet and slightly tangy.
Step 3: Cook the Caramel and Apples
Melt butter, brown sugar, maple syrup, and a pinch of salt together in a heavy 12-inch cast iron skillet over medium heat. As soon as the butter bubbles, stir gently for about 30 seconds and then arrange the apples rounded side down in concentric circles tightly packed in the skillet. Let them cook for about 28 to 30 minutes so they slowly soften and soak up that luscious maple caramel, becoming tender and gorgeously caramelized.
Step 4: Assemble the Tarte Tatin
Take the chilled dough and drape it carefully over the apples in the skillet. Tuck the edges neatly in between the apples and the skillet so that everything is enclosed. This will bake into a crisp golden crust that’s the perfect contrast to the soft apples beneath.
Step 5: Bake the Tart
Slide your skillet into a preheated oven and bake for 50 to 55 minutes until the pastry turns beautifully golden brown and flaky. Let it rest for 5 minutes once out of the oven to let the juices settle before flipping.
Step 6: Flip and Serve
Now comes the moment of magic — gently flip the skillet onto a serving plate. If any apples stick to the pan, carefully reposition them on top. The tangy, caramelized apples are now gloriously displayed under a crisp, buttery crust, dripping with maple sweetness. Serve warm with a generous scoop of vanilla ice cream for the ultimate indulgence.
How to Serve Maple-Apple Tarte Tatin Recipe
Garnishes
While the tart is incredible on its own, sprinkling a little flaky sea salt on top or a dusting of powdered sugar can elevate it further. A sprig of fresh rosemary or thyme can add an unexpected herbaceous note that plays beautifully with the warm spices in the apples.
Side Dishes
This tart pairs wonderfully with fresh whipped cream, crème fraîche, or a scoop of vanilla bean ice cream. For an adult twist, a small glass of dessert wine like a late harvest Riesling or a warm cup of spiced chai tea makes it a truly memorable dessert experience.
Creative Ways to Present
Try serving individual portion-sized tarte tatins using small cast iron skillets or ramekins for an impressive presentation. You can also add toasted pecans or walnuts on top after baking for a delightful crunch. For holiday gatherings, a drizzle of salted caramel sauce over each slice adds a touch of decadence everyone will gush about.
Make Ahead and Storage
Storing Leftovers
After enjoying your Maple-Apple Tarte Tatin Recipe, cover any leftovers tightly with plastic wrap or place them in an airtight container. Store in the refrigerator for up to three days — the flavors actually have a chance to mellow and blend deliciously overnight.
Freezing
While the tart is at its best fresh, you can freeze it wrapped securely in foil and plastic wrap for up to one month. To reheat, thaw overnight in the fridge and warm gently in the oven to bring back that perfect warm, flaky texture.
Reheating
Reheat slices on a baking sheet at 350°F (175°C) for 10 to 15 minutes until warmed through and the crust is crisp again. Avoid the microwave, which can make the pastry soggy. Reheating slowly in the oven preserves the contrast between the caramelized apples and buttery crust.
FAQs
What is the best type of apple to use for this Maple-Apple Tarte Tatin Recipe?
Using a mix of apples works best: Granny Smiths provide tartness and structure, Golden Delicious bring sweetness and softness, and Jonathans add a balanced flavor. Together, they create a complex, delicious filling that holds up well during cooking.
Can I use store-bought pie dough instead of making my own?
Absolutely! While homemade dough really shines in this recipe, a quality store-bought puff pastry or pie crust can save time and still deliver delicious results, especially when you’re short on time.
Why do I need to flip the tarte tatin after baking?
The tarte tatin is baked upside down so that the apples caramelize beautifully on the bottom. Flipping it right after baking reveals the glossy fruit on top with the golden crust underneath, creating that signature, stunning presentation.
Can I prepare the tart in advance?
You can prepare the pastry and apple mixture ahead of time, even assemble it in the skillet, then refrigerate until ready to bake. Just allow extra time for the dough to come to room temperature before baking for the best rise and flakiness.
What should I serve with Maple-Apple Tarte Tatin Recipe?
Classic accompaniments include vanilla ice cream, freshly whipped cream, or crème fraîche. For added texture and flavor, nuts or a drizzle of caramel can elevate your serving even more.
Final Thoughts
There’s something truly magical about preparing and sharing this Maple-Apple Tarte Tatin Recipe — it brings together simple ingredients in an elegant way that feels both nostalgic and special. Whether you’re treating yourself or impressing guests, don’t hesitate to make this stunning tart your go-to dessert. It’s a warm hug on a plate and a guaranteed crowd-pleaser that you will want to make again and again.
Print
Maple-Apple Tarte Tatin Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Maple-Apple Tarte Tatin is a classic French upside-down tart featuring a buttery, flaky crust topped with caramelized apples sweetened with maple syrup and brown sugar. The combination of Granny Smith, Golden Delicious, and Jonathan apples provides a perfect balance of tartness and sweetness, making this dessert perfect for holiday gatherings or a cozy Sunday supper. Served warm with a scoop of vanilla ice cream, it offers comforting flavors and beautiful presentation.
Ingredients
For the 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
For the 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 kosher salt, plus a pinch
- 4 tablespoons (1/2 stick) unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup pure maple syrup
- Vanilla ice cream, for serving
Instructions
- Make the Dough: In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 tablespoons sugar, and 1/4 teaspoon kosher salt. Add 6 tablespoons cold unsalted butter in pieces and mix until the mixture resembles peas. Gradually add 4 tablespoons of ice-cold water, mixing until the dough comes together. Add more water, 1 tablespoon at a time, if needed. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour or up to 24 hours.
- Prepare the Apples: Peel and quarter 12 medium apples, then toss them with 3 tablespoons fresh lemon juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. This keeps the apples fresh and adds subtle spice.
- Caramelize the Apples: In a 12-inch cast-iron skillet over medium heat, melt 4 tablespoons unsalted butter together with 2/3 cup packed light brown sugar, 1/2 cup pure maple syrup, and a pinch of kosher salt. Stir gently for about 30 seconds once the butter starts to bubble to combine the ingredients. Arrange the apples rounded side down tightly in concentric circles in the skillet. Cook over medium heat without stirring until the juices thicken and the apples start to caramelize, about 28–30 minutes.
- Assemble the Tarte Tatin: Remove the dough from the fridge and drape it over the caramelized apples in the skillet. Tuck the dough edges carefully between the apples and the skillet sides so it fully encloses the filling.
- Bake the Tart: Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake the tart until the pastry is golden brown and cooked through, about 50–55 minutes. Remove from oven and let the tart rest for 5 minutes.
- Flip and Serve: Carefully invert the tart onto a serving plate. If any apples stick to the skillet, gently reposition them on the tart. Serve warm with scoops of vanilla ice cream to complement the caramel flavors.
Notes
- Use a cast-iron skillet for even heat and easier caramelization.
- Chill the dough well to ensure a flaky crust that doesn’t shrink during baking.
- Choose a mix of tart and sweet apples for balanced flavor and texture.
- Cooking apples slowly over medium heat allows the caramel to thicken properly without burning.
- Be careful when flipping the tart as the caramel is hot and sticky.
- Vanilla ice cream enhances the warm, caramel apple flavors for a delightful contrast.
