Description
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Caramelized and Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
