Description
This Maple-Apple Tarte Tatin is an elegant twist on the classic French dessert, with caramelized apples, buttery pastry, and a touch of maple syrup for added sweetness. The result is a stunning dessert perfect for holiday gatherings or cozy family meals. Serve with a scoop of vanilla ice cream for an indulgent treat!
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 Fruit:
- 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
For Serving:
- Vanilla ice cream
Instructions
- Make the Dough:
- Combine flour, sugar, and salt in a bowl. Mix with an electric mixer on low speed for about 30 seconds.
- Add butter and mix until the mixture resembles peas.
- Gradually add 4 tablespoons of ice 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:
- Toss apples with lemon juice, cinnamon, and a pinch of salt in a bowl.
- Melt butter, brown sugar, maple syrup, and 1/4 teaspoon salt in a 12-inch cast-iron skillet over medium heat. Stir gently for 30 seconds once the butter starts to bubble.
- Arrange apples, rounded side down, in concentric circles in the skillet. Pack them tightly as they will cook down.
- Cook over medium heat until the juices thicken, about 28–30 minutes.
- Assemble the Tarte Tatin:
- Preheat oven to 425°F. On a lightly floured surface, roll out the dough into a 12-inch circle.
- Drape the dough over the apples and tuck the edges between the skillet and the apples.
- Bake the Tart:
- Transfer skillet to the oven and reduce the temperature to 375°F.
- Bake until the pastry is golden brown, about 50–55 minutes. Let rest for 5 minutes.
- Flip and Serve:
- Carefully invert a serving plate or baking sheet over the skillet. Quickly flip the skillet and plate together, tilting the skillet away from you to avoid spills.
- If any apples stick to the skillet, gently reposition them on the tart.
- Serve:
- Serve warm or at room temperature with vanilla ice cream.
- Enjoy this stunning dessert that combines caramelized apples and buttery pastry, perfect for a Sunday supper or holiday table!
Notes
- Make-Ahead: You can prepare the dough and filling ahead of time. Store the dough in the fridge for up to 24 hours and the filling in an airtight container until ready to assemble and bake.
- Substitute for Maple Syrup: If you don’t have maple syrup, you can substitute it with honey or agave syrup, though the flavor will vary slightly.
- Serving Variations: Serve with whipped cream, vanilla yogurt, or even a scoop of cinnamon ice cream for extra flavor.
- Storage: Leftovers can be stored at room temperature for up to 2 days, but it’s best enjoyed fresh.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 380
- Sugar: 41g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg