Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds.
Welcoming the first Friday of September with this easy Salted Maple Apple Tarte Tatin…with Cinnamon Pumpkin Seeds. This Tarte Tatin has a show stopping look but minimal effort. With browned butter, sweet maple syrup, and Honey Crisp apples, every bite is insanely delicious and just perfectly sweet. Enjoy this apple Tarte Tatin warm, right out of the oven, with a scoop of vanilla ice cream and toasted, buttery, cinnamon pumpkin seeds. Roll your eyes back delicious! The perfect dessert to welcome the start of apple season.
Happy first Friday of September! It’s maybe a little on the early side, but I thought we’d kick September off with a sweet apple recipe. I know everyone is dying for all things pumpkin. But like most years, I’ll be holding out until closer to the end of the month to share pumpkin recipes. September in my mind is all about the apples.
So let’s embrace them!
Can you all tell that I am so happy it’s Friday? It’s been the longest week, and after a huge photoshoot yesterday, I’m very much ready for a chill Saturday. No plans…and yes, even no cooking. This week has been non-stop, so I’m ready to just enjoy this beautiful early fall weather we’re having. AND to make this Tarte Tatin once more. It’s easy enough to make on a moment’s notice, and really, it’s just what I’m craving for the weekend.
A sweet dessert with very subtle hints of warming fall flavors.
To make this tarte tatin.
For any of you who might be unfamiliar, a tarte tatin is a french dessert. Typically, it consists of butter, fruit, and puff pastry. It’s made in a cast-iron skillet, baked upside down, then flipped, and served warm with ice cream or cream. They can really be made with any kind of fruit, but apples are my personal favorite.
Traditionally, a tarte tatin is made using butter and sugar, but I’m swapping out the sugar and using warming maple syrup for a more autumn-like twist. Personally, I find using sugar to be a bit bland, but using maple not only makes things healthier, it adds warm flavors that pair wonderfully with the sweet apples.
But then, I’m biased, I LOVE anything involving maple and apples paired together…delicious.
Start out by melting together the butter and maple in a skillet. Bring it to a boil until the maple slightly thickens, then add the apple slices. It’s going to seem like A LOT of apples for one skillet, but they’ll cook down and be delicious.
Once the apples have cooked and the sauce has thickened up a bit, add a splash of vanilla and arrange the apples in an even layer.
Now, lay a sheet of puff pastry overtop of the apples and transfer everything to the oven. As the tarte tatin is baking, your kitchen will be filled with sweet smells of maple and vanilla. It’s the coziest, and the perfect scent for these September days.
It. Is. Truly. Wonderful!
While the tarte tatin is baking…
Make some salty, sweet, and crunchy, toasted pumpkin seeds.
Since this is a soft apple dessert, I love adding a sweet, salty crunch for topping. I simply toast up some pepitas (raw shelled pumpkin) with a touch of butter, maple, and cinnamon in a skillet.
Simple, but truly these pepitas are an addicting crunchy, salty, sweet snack.
Tip? Double the batch, these go fast.
When the tarte tatin has finished baking, let it sit fifteen minutes in the skillet, then run a knife around the skillet edges. Be sure to release anything that’s stuck. Then invert the tarte tatin onto a serving plate. I know this sounds scary, but I actually had no problems with this step. That said, if any of your apples slide out of place, you can just arrange them back onto the tarte tatin.
It’s simple, so don’t stress about this step.
And my favorite way to serve this tarte tatin? Warm, right out of the oven, with a couple of scoops of vanilla ice cream right on top and a generous helping of those salty pumpkin seeds. There’s truly nothing more delicious than eating this right out of the skillet.
Roll. Your. Eyes. Back. Delicious!
So how about a fancy(ish) apple tarte tatin tonight? It’s September, so grab those apples and start baking. Cheesy, I know, but really, it’s what you should be doing this (long) weekend.
Promise, it will be good. ENJOY!
See you guys Sunday!
Looking for other September apple recipes? Here are a few ideas:
Spiced Pecan Apple Cider Doughnut Cake
Mulled Spiced Apple Cider Doughnuts
Homemade Slow Cooker Maple Apple Butter
Lastly, if you make this salted maple apple tarte tatin with cinnamon pumpkin seeds be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds.
A show stopping look with minimal effort...the best way to kick off apple season!
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
-
1. Preheat oven to 425 degrees F.
2. Place the butter and maple syrup in a 10-12 inch oven-safe skillet over medium high heat. Bring to boil and cook for 1-2 minutes. Add the apple slices in an even layer, it's going to seem like a lot, but they will cook down. Continue cooking another 9-10 minutes, gently tossing the apples occasionally to ensure they evenly cook. Remove from the heat add the vanilla and arrange the apple in an even layer.
3. Press the 2 sheets of puff pastry together to make 1 large sheet. Using a dinner plate as a guide, cut out a 12-inch circle. Place the pastry over the apples and press down gently, tucking the sides of the pastry under the apples as best you can. Make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet and cook for 30-35 minutes, until the pastry is deep golden brown.
4. Meanwhile, make the pumpkin seeds. In a medium skillet set over medium heat, melt together the butter, pumpkin seeds, maple syrup, and cinnamon. Toast the seeds until caramelized, about 3-5 minutes. Remove from the heat and transfer to a parchment lined plate. Sprinkle with sea salt.
5. Remove the Tarte Tatin from the oven. Let the cake cool in the skillet for 15 minutes. Run a knife around the edge to loosen. Carefully invert the Tarte Tatin onto a serving plate. If any apples fall out of place, just rearrange them. Serve warm topped with ice cream and toasted pumpkin seeds. Enjoy!
Our Favorite Recipes
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas.
I’m salivating at the sight of these!!! Wanna dive into that pie sooooo bad!
http://bloglairdutemps.blogspot.pt/
hehe! Thank you so much, Miranda!!
I couldn’t make this right now because I would eat the whole thing.
But I can pin it for a later date.
We always went to an Apple orchard in the fall to get apples but so sad most are gone around here now. The farmer markets have some fresh apples but not the same as picking them off a tree.
Farmers markets are so not not the same, but at least you have some delicious apples! 🙂
Thanks Nancy!
Yum! Also a butter freak over here! I think one paragraph in your post was duplicated. I know you put a lot of time and effort into your posts so just wanted to let you know 🙂
Ahh! Thank you so much for letting me know. All fixed!
Hope you had a great weekend!
Looks amazing! The Land O’ Lakes butter, the apples, the tatin the Staub!! I want it all.
Thank you so much, Piper!! Hope you had a great weekend!
Wow that looks amazing!!
http://xoxobella.com
Thanks Bella!
That tart is so gorgeous! I’m also always terrified of running out of butter. My boyfriend makes fun of me for always having so much of it in the fridge. Glad it’s not just me!
http://www.meadowandmay.com
Thanks Heather!
I’ve had that awful experience of finding out you have no butter after a craving for some kind of buttery cookies or warm scones covered in good butter -it’s not good. And I totally agree, butter all the way and only the best! My mum, unlike your’s has always been one for those spreads and they just don’t compare! I can’t even explain how good this looks, I had to stop myself drooling over the screen -definitely going to have to try this out with all the apples we have growing in the garden at the moment. xx
Baking Fashion
It is the worst, right?!?
Thanks Shelley! Hope you had a great weekend! 🙂
Ugh, YES! This looks so amazing. Apples, pumpkin seeds, all fall and I love it!
Thanks Chelsea!
This is gorgeous. I’m ankles deep into fall baking right now, and this is so unbelievably perfect. I love that you’ve got maple syrup, pumpkin seeds and apple in the same recipe.
Thanks Kara!
You outdid yourself this time. What a gorgeous tart!!!! Truly! And what a wonderful way to introduce The European butter. by Lands O’Lake. They were lucky to have you do that tart for that. I will look for that product now.
Aww! Thank you so much, Carol!! 🙂
Beyond gorgeous, Tieghan!! That butter tho ;). And I am loving the toasted pumpkin seeds, what an unexpected but delicious topper!
Thanks Laura! Hope you had a great weekend!!
This tart looks AMAZING. Like the epitome of fall. The apples look so gooey and delicious and I bet it made the barn smell AMAZING!! 😀
OH my gosh. How incredible does this look!? I am always so in awe of your creations, seriously. You know, these photos would make incredible decor in an apple themed kitchen!!
Tieghan this looks gorgeous! So fall! Love that toasted pumpkin seed mixture!!
Ya all are a comment. Don’t you bake it!,,
So pretty! And I love that new European Style butter from Land O’Lakes, so lusciously good!!
Thank you so much, Brenda!! I know, this butter is the BEST!
I’m droooooooooling…. 😛
Your blog is amazing! <3 <3 <3
Oh my dear, this is drool-worthy. Agreed, good butter makes such a difference… this is stunning!
So badly wanted this to work for Thanksgiving but just did a trial run and you have to eat it right away or it gets soggy. Delicious flavors and fabulous right out the oven though. I used Trader Joes real maple syrup and there was just too much juice. Soaked through the pastry after the tart stood for 20 mins. Any tips welcome.
Hey Holly! It sounds like the maple never got thick, is that right? Maybe try reducing the maple next time. I did not have this issue, but I do use a different brand of maple. So happy you loved it, but sorry it will not work for thanksgiving!
I had the same issue, and tried it again later and made sure the maple caramel got thick; I’m pretty sure the juice comes from the apples. Did you leave out a step where the apples get cooked down (I also could not fit five honey crisps into my skillet, much less six)? I consulted with a friend who says that’s a vital step in the tarte tatin recipe she uses.
Hey Abby!
I am so sorry you are having trouble with this recipe. I didn’t leave a step out, but that said, my tarte comes out saucey too. I personally like all the sauce and since this bakes upside down, the pastry does not get soggy. My apples may have been smaller than the ones you are using so this might be why you cannot fit them all into your skillet. using less is totally fine. Let me know if you have any other questions.
Have a happy New Year!
Made this recently and it was (1) as gorgeous as pictured and (2) stupidly delicious. Also made a subsequent batch of the pepitas to snack on and one of my girlfriends took home the leftover whipped cream to eat with a spoon. All over, a total prize of a recipe, so thank you!
SO happy you love this! THANKS!!
Made this for Christmas. It was easy to make and tasted awesome! Thank you.
Thank you so much Barry!
I made this recipe and loved the flavor combinations. Also the whipped cream stayed firm and didn’t separate even after a couple days in the fridge, which is impressive!
I do have some change suggestions though. I found traditional tarte Tatin dough (pate sucree) better to use than puff pastry as it did not get soggy and was easy to make (bake time was 25 minutes at 400). It was like a buttery cookie crust covered in maple apples! Another change suggestion is to cook the maple until caramel stage (240 degrees) because otherwise the sauce is quite runny.
Again, fantastic recipe idea! Thank you!
Thank you so much Alanna! I am really glad this turned out well for you!! xTieghan
Woohoo! I know what I’m making this weekend. Tarte tatins are great Dutch oven dishes to make when camping. A fancy dessert that is easy to make is a good way to give teenage scouts the idea that they can and should go beyond hot dogs and pop tarts when cooking. At the moment it’s too hot for camping where I live, but this will give me some time to tweak the recipe for baking in a Dutch oven over coals so I can make it for our scout troop this winter.
Thank you so much Keith! I am really glad this recipe turned out so well for you! xTieghan
Great recipe idea especially with the pepita topping.
Man oh man….I am so disappointed w the sudden appearance of all these ads!!!
There are so many and clutter up the page. I hope it is not going to be a daily thing.
Maybe just a few blogs a week? It makes your blog page cluttered and distracting from the beautiful photos you showcase.
I love tarte tatin, but I’ve actually never had a sweet one, even though that’s the more traditional way. My go-tos are potato or carrot. I’ll have to try this one out! My family is from Vermont, so I’m a maple girl through and through 🙂
Thank you so much Erica! I am really glad this turned out so well for you! xTieghan
Hi – I might have missed this somewhere, but have you posted your favorite brands of staples? I.e, flaky sea salt, syrup, etc.
Hey Kathryn,
So sorry I do not have a post for this. xTieghan
Oh my goodness, I’m so ready for this! (It’s still 90+ degrees but oh well). I do love your recipes and photos. ❤️
Thank you so much Kelly! I am really glad this turned out so well for you! xTieghan
LOOKS SO GOOD> I’m drooling
Yes! I am so glad you like this! Thank you Johanna! xTieghan
This looks incredible! Is there a way to adapt it to be gluten free? It’s so close already.
Hey Eva,
I would recommend looking for a gluten free puff pastry! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks amazing! I think I need to make this recipe right now:)
Thank you! I hope you love it! xTieghan
Yeeeesss!! More apple recipes please 😀
Thank you Natasha! xTieghan
This looks SCRUMPTIOUS!!! I will be making as soon as our COOL FALL weather greets us!!!!!
Thank you for sharing this!
Thank you Debbie! I am really glad this turned out so well for you! xTieghan
what can i use to replace the butter?
Hey Dan,
So sorry the butter is key here, you could use a vegan butter if needed! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Autumn is my favorite season ever!! And I really love your recipes! So I am ready for more fall recipes with: sweet potato, carrot, pumpkin, apples, pears, plums, persimmon, grapes, lingonberry, viburnum, red currant, sea buckthorn, rowanberry, autumn mushrooms, cinnamon, chestnuts, hazelnuts, pecan, caramel and oatmeal! Can’t wait!! Thank you for your blog!
Thank you Taylor!! I am so glad you are as excited for fall as I am! xTieghan
Something this good shouldn’t be so easy. Will make this again and again…maybe next time with pears.
Thank you David! I hope this turns out amazing for you with pears too! xTieghan
This was sooo simple to mKe and sooo delicious! I made it yesterday for our picnic on our boat and everyone devoured it! Thank you for this recipe! A keeper😎
Thank you so much Darla! I am really glad these turned out so well for you! xTieghan
I made It today. And it came out delicious. It was a hit with the family and they can’t wait for me to make it again. Thank you for sharing.
Thank you!! I am really glad this turned out so amazing for you!! xTieghan
Just made this and it was so easy execpt the pumpkin seeds! I had to cook them three times because I kept burning them. I finally had to keep my stove on the lowest setting the whole time and it worked! SO WORTH IT!
Thank you so much Julia!! xTieghan
Looks amazing!
Thanks Carla! xTieghan
Wow, that looks fantastic! Yes, summer is about to end and I am soo looking forward to the apple and pumpkin season – and you combined both ingredients in one recipe 🙂
Take care
Kathrin
Thank you so much Kathrin! I am really glad this turned out so well for you! xTieghan
So perfect for fall!
Thank you Meghanne! xTieghan
any make ahead ideas for this?
Hey Lori,
You could prep the ingredients ahead of time, but I would highly recommend serving this from the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just tried making this and it was absolutely delicious and so easy to prepare. I am someone who never bakes, and it came out perfectly!
Thank you!
Amazing! Thank you so much Isabella! xTieghan
I loved the flavours but I should have trusted my gut with this one – leaving the center with the seed pockets made for some incredibly unpleasant bites. It was like chewing on shards of plastic. Sure they look nice in the photos but they don’t soften enough in the time you cook the apples down. I suggest peeling and coring the apples, it will make the texture much nicer overall.
Hi Lisa! I am really sorry to hear that. Is there anything I can help you with? xTieghan
Because I am a responsible adult but have zero energy for making desserts these days, I may or may not have made this for brunch today…
I watch a lot of cooking shows, and I’d somehow gotten it into my head that a tarte tatin was super difficult. This recipe was very simple and easy to follow, and the results were amazing!
I am so glad this turned out so well for you, Kate! Thank you so much for trying it! xTieghan
I am about to try this amazing looking recipe. One comment I have is that I have picked wild apples off a tree, here in Northeastern Ontario.These apples are quite small. Nevertheless, I plan to uses them for the recipe…so will have to estimate about apple quantity. Perhaps in future when you devise recipes, instead using a quantity of fruit, use a weight. I like things that are in weight, as I think baking by weight, tends to be more accurate – especially fruit. My European trained chef son-in-law almost exclusively bakes by weight. “Food for thought” ! Thanks – Gillian
Hi Gillian! That sounds amazing, I hope this turns out well for you! I will try to get metric measurements on my blog.. It is hard because I do not use them to cook. I hope you understand! xTieghan
Made it last saturday
absolutely Fan-Ta-Stic
Thank you for bringing this recipe into my life <3
I am so happy to hear that! Thank you Bree! xTieghan
Putting 5 stars because i cannot put 10
Amazing! Thank you Bree! xTieghan
Do you have any suggestions to substitute pumpkin seeds? Don’t have them on hand unfortunately.
What other toppings might work??
Hey Rosa,
Chopped nuts would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks yummy! Can you use a pie dish or something else instead of a cast iron skillet when baking?
Hey Katrien,
Sure, any oven safe baking dish will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made the tart tonight. A bit of work, but it was worth it. Also, it’s now the third time I’ve made the pumpkin seeds–they are just insanely good. I double the batch, but given how quickly my family scarfs them down, think I’m going to have to start tripling the batch!
Wow that is so amazing! I am really glad you enjoyed this recipe, Amanda! Thank you! xTieghan
This was amazing! For those of you who had soggy pastry or too much liquid, cook the maple syrup/butter until thick. I removed the apples after they were cooked and reduced it down even more. Then arranged Apples. Knock your socks off and don’t skip the toasted pumpkin seeds. Perfection
Thank you!
Thank you so much Susan! xTieghan
Delicious! Thank you for such a wonderful recipe. How would you recommend reheating the dessert?!
Can’t wait to do it again!
Hey Veronica,
Thanks so much for giving the recipe a try! You can reheat in the oven on a low temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely loved making this and it tastes SO GOOD! I’m not a baker and I surprised myself at how easy it was. I used chopped raw almonds/walnuts Bc that was all I could find and they are definitely addicting. I told my fam I am making this for Thanksgiving!
Amazing!! I am really happy this turned out so well for you, Julie! I hope its just as amazing on Thanksgiving! Thank you! xTieghan
Easy recipe–very, very good. Mine did not look as good when I turned it over. But I sliced it and added a scoop of ice-cream and everyone at the table was impressed. And loved it!
Thank you so much Georgette! xTieghan
Hello,
I plan on making this today for our Canadian Thanksgiving. I was only able to get blocks of Puff Pastry.
Would one block rolled out be sufficient?
Thanks!
Elise
Hey Elise,
Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved the flavor and look of this! For some reason, though, the pastry still came out really soggy inside despite being in the oven for the full 35 minutes and having a golden top.. Not sure why… so would love your thoughts on that!
Hey Syd,
Thanks so much for trying the recipe, I am sorry you had issues with the pastry. Did you adjust the recipe at all? Let me know how I can help! xTieghan
Just made this and it came out perfect! Easy to flip. Thanks for the great recipes!. I am going to be making a lot more in the coming weeks.
Love that! I am really glad this turned out well for you! I hope you love all of the other recipes you try of mine! xTieghan
hi I love your recipes, I am beginning my holiday planning and wondered if this could be made ahead and if so how far would you recommend? thanks!
Hey Melaina,
I would make this a day in advance! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this recipe! I made this after eating it at a friend’s home.
A few edits I’ll make next time:
– decrease the Apple count to 3 or 4
– slice the apples thinner than 1/2 inch
– Be certain to tightly seal the seam of pastry. Mine separated at a couple of points.
Next time I’m going to try this with pears and walnuts!
Thanks for this great treat!
Amazing! Thank you for trying this one, Wendy! I hope this turns out even better with these changes! xTieghan
Holy cow! I’m not usually a fan of apple desserts but I made this for my husband and wow! This might be the best dessert I’ve ever made. The sweet maple apples paired with the salty pepitas and flakey crust, truly the perfect combination! I am never disappointed with your recipes. Thank you for blessing me with this new household staple!
I am so happy this turned out so amazing for you all! Thank you so much for trying this one! xTieghan
I had a problem with the apples setting in the maple syrup/butter. I followed all the quantities as per recipe and baked until pastry was very golden, maybe too golden for 30 minutes. After waiting 15 minutes , I flipped it onto a plate but apples were loose and liquid just poured out. Not sure what went wrong.
Taste was good but the puff pastry was mushy because it was too liquidy. My husband still ate it all up.
The recipe probably deserves 5 stars but I just wasn’t successful.
Hey Hannah,
So sorry you had issues with the apples. Was there anything you adjusted or a different cooking method that was used? Did you use a cast iron skillet? Let me know how I can help! xTieghan
Can this be prepped ahead and put in the oven later? It looks amazing and want to make it for Christmas Eve dinner. thanks
Hey Jane,
Yes that would be totally fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan