Maple syrup adds a new layer of sweetness to this delicious twist on the classic French dessert.
Ingredients
Makes 8 servings
Step 1
展开松饼上轻轻地磨碎的表面。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.
Step 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.
Step 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.
Step 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.
Leave a Review
Reviews (6)
Back to TopThis was super good and amazingly easy. Will definitely make again.
ljpd55082
Hudson, WI
10/4/2016
This was delicious! I agree with the addition of the salt. Be sure to cook the caramel until it is thick - id didn't thicken any more in the oven. I inverted it once, and served it pastry side down. I won't bother trimming the pastry, will just tuck it in around the apples.
Ironcheftuna
Mountain View, CA
12/24/2014
I made this for Christmas dinner. It was easy and delicious. Everybody loved it. I made it exactly as written except that I used Granny Smiths. Next time I might add a pinch of salt to the caramel.
mdavies19
Chicago
12/26/2013
I loved this! I've made it twice now, and everyone thought it was great. The first time, I made it as is and it was fantastic... and surprisingly easy! The second time, I used brown sugar instead of white, and I think it was a bit more complimentary with the maple syrup. Crême fraîche also works as an accompaniment!
twinkling_sheep
1/4/2013
Downhome perfection.Great technique, which is easy to execute. Used "amber" or dark Quebec maple syrup. The caramel that is created is superb. This will be a standard in the repertoire.
Anonymous
A cook for Toronto, Ontario
2/26/2012
This dessert is amazing! It is very easy to make and incredibly delicious. I used 5 large Fuji Apples, and some good Grade B Maple Syrup. The apples ended up the perfect texture and the caramel delightful. The instructions worked well. I won't change it a bit next time. Serve it warm while the pastry is puffy, but the next day is good too.
Anonymous
Los Gatos, CA
1/22/2012
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