Maple Tart Tatin

Name: Maple Tart Tatin
Total time: 1 h 20 min
Yield: 8 servings
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

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.

8 servings

1 hr 20 min

Published October 4, 2025

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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

Maple Tart Tatin

8 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

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

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

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

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