I love this recipe because it beautifully balances sweet and salty flavors. The maple syrup gives the caramel a deep, natural sweetness, and the flaky sea salt enhances every bite. The combination of tender apples and buttery pastry makes it both rustic and elegant. Plus, the cinnamon pumpkin seeds bring in a lovely texture and spiced aroma that makes the whole dish smell like fall.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 stick (8 tablespoons) salted butter 1/2 cup real maple syrup 6 Honeycrisp apples, sliced into 1/3–1/2 inch rounds, seeds removed 1 teaspoon vanilla extract 2 sheets frozen puff pastry, thawed flaky sea salt for topping ice cream for serving
Toasted Pumpkin Seeds 1 tablespoon salted butter 1/2 cup raw pepitas 1 tablespoon real maple syrup 1/2 teaspoon cinnamon
Directions
I begin by preheating my oven to 425°F. In a 10–12 inch oven-safe skillet, I melt the butter and maple syrup over medium-high heat until it begins to bubble. I let it cook for about 1–2 minutes, then add the sliced apples in an even layer. It may seem like too many apples, but they’ll soften as they cook. I continue cooking them for another 9–10 minutes, gently tossing so they caramelize evenly. Once they’re tender, I remove the skillet from the heat, add the vanilla, and spread the apples into an even layer.
Next, I press the two sheets of puff pastry together to form one large sheet. Using a dinner plate as a guide, I cut out a 12-inch circle. I place the pastry over the apples, tucking the edges gently underneath. I make three small cuts in the center to allow steam to escape. I set the skillet on a baking sheet and bake for 30–35 minutes, until the pastry is deep golden brown and crisp.
While the tart bakes, I prepare the pumpkin seeds. In a small skillet over medium heat, I melt butter with the pepitas, maple syrup, and cinnamon. I toast them for 3–5 minutes until they’re caramelized, then transfer them to parchment paper and sprinkle with a pinch of sea salt.
Once the tarte tatin is ready, I let it cool in the skillet for 15 minutes. I carefully run a knife around the edge to loosen it, then invert it onto a serving plate. If any apples shift, I simply rearrange them. I love serving this warm with a scoop of ice cream and a generous sprinkle of cinnamon pumpkin seeds.
Servings and Timing
This recipe makes 8 servings. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Variations
When I want to change things up, I use pears instead of apples for a lighter, floral flavor. A drizzle of bourbon or dark rum in the caramel adds a deeper note that’s perfect for special occasions. Sometimes I sprinkle chopped pecans or walnuts on top of the caramelized apples before baking for extra crunch. For a more festive version, I mix a little orange zest into the maple syrup for brightness.
Storage/Reheating
I store leftovers in the refrigerator, covered, for up to 3 days. To reheat, I place slices in a 350°F oven for about 10 minutes to bring back the pastry’s crispness. I avoid microwaving it, as it can make the pastry soggy. The pumpkin seeds can be stored separately in an airtight container at room temperature for up to a week.
FAQs
Can I make this ahead of time?
Yes, I can make it a few hours ahead and keep it at room temperature. I reheat it in the oven just before serving.
What kind of apples work best?
I love using Honeycrisp because they hold their shape and balance sweetness with a little tartness, but Fuji or Pink Lady also work well.
Do I have to use salted butter?
Salted butter enhances the flavor, but I can use unsalted butter and add a pinch of salt instead.
Can I make this with homemade puff pastry?
Absolutely. Homemade puff pastry makes it extra special, though store-bought works perfectly for convenience.
What if I don’t have an oven-safe skillet?
I cook the apples in a regular pan, then transfer them to a baking dish before adding the pastry and baking.
Can I skip the pumpkin seeds?
Yes, but I love how they add crunch and a hint of spice. Chopped nuts are a great alternative.
What’s the best way to flip the tart without breaking it?
I let it cool for about 15 minutes, then place a plate over the skillet and invert it in one quick motion.
How do I know when it’s done baking?
The pastry should be deep golden brown and crisp, with caramel bubbling around the edges.
Can I use maple-flavored syrup instead of real maple syrup?
I prefer real maple syrup for its rich flavor, but pure maple-flavored syrup will work in a pinch.
What should I serve with it besides ice cream?
Whipped cream or crème fraîche pairs beautifully, balancing the sweetness of the tart.
Conclusion
This salted maple apple tarte tatin with cinnamon pumpkin seeds is a cozy, show-stopping dessert that brings the flavors of fall to life. I love the contrast of buttery pastry, tender caramelized apples, and crunchy spiced pepitas. Whether I serve it warm with ice cream or slightly cooled, it always impresses and feels like a true celebration of the season.
A cozy and elegant twist on the classic French tarte tatin, this salted maple apple version features caramelized apples in rich maple syrup topped with flaky puff pastry. Finished with crunchy cinnamon pumpkin seeds, it’s a stunning fall dessert that balances sweet, salty, and spiced flavors beautifully.
Ingredients
1 stick (8 tablespoons) Salted butter
1/2 cup Real maple syrup
6 Honeycrisp apples, sliced into 1/3–1/2 inch rounds, seeds removed
1 teaspoon Vanilla extract
2 sheets Frozen puff pastry, thawed
Flaky sea salt, for topping
Ice cream, for serving
Toasted Pumpkin Seeds
1 tablespoon Salted butter
1/2 cup Raw pepitas
1 tablespoon Real maple syrup
1/2 teaspoon Cinnamon
Instructions
Preheat oven to 425°F (220°C). In a 10–12 inch oven-safe skillet, melt butter and maple syrup over medium-high heat until bubbling, about 1–2 minutes.
Add the sliced apples in an even layer and cook for 9–10 minutes, gently tossing until caramelized and tender. Remove from heat, stir in vanilla, and spread the apples evenly in the skillet.
Press the two sheets of puff pastry together and cut out a 12-inch circle. Place it over the apples, tucking the edges underneath. Cut three small slits in the center to vent steam.
Set the skillet on a baking sheet and bake for 30–35 minutes, or until the pastry is deep golden brown and crisp.
While baking, prepare the cinnamon pumpkin seeds: in a small skillet, melt butter over medium heat. Add pepitas, maple syrup, and cinnamon. Toast for 3–5 minutes until caramelized, then spread on parchment paper and sprinkle with sea salt to cool.
Let the tarte tatin cool for 15 minutes in the skillet. Run a knife around the edges, then carefully invert onto a serving plate. Rearrange any shifted apples if needed.
Top with flaky sea salt, sprinkle with cinnamon pumpkin seeds, and serve warm with a scoop of ice cream.
Notes
Use Honeycrisp, Fuji, or Pink Lady apples for best results—they hold their shape well.
For a deeper flavor, add a splash of bourbon or dark rum to the caramel mixture.
Homemade puff pastry can be used for an elevated version.
Serve with whipped cream or crème fraîche as an alternative to ice cream.
Store leftovers in the refrigerator for up to 3 days; reheat in the oven to restore crispness.
