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
Scale
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.
