Maple Tart Tatin
A classic French upside-down apple tart made with buttery puff pastry, caramelized apples, and a luxurious maple-caramel sauce. This elegant dessert features tender Fuji, Pink Lady, or Honeycrisp apples nestled in a golden-brown pastry crust.
Ingredients
- •1 package all-butter puff pastry
- •¼ cup all-purpose flour
- •¼ cup unsalted butter
- •¼ cup pure maple syrup
- •⅓ cup sugar
- •5½ whole apples
- •1 pint vanilla ice cream
Cooking Instructions
- 1.
Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick. Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
15 min
- 2.
Preheat oven to 425°F. Swirl butter and maple syrup in a 12" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar over, evenly coating bottom of skillet. Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes. Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer. Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer.
20 min
- 3.
Cover apples with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer.
30 min
- 4.
Let tarte Tatin cool for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert tarte onto plate. Remove skillet; rearrange apples if needed and scrape any caramel in skillet over. Serve warm or at room temperature with ice cream.
15 min