Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 39 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds is a decadent fall dessert featuring caramelized Honeycrisp apples cooked in maple syrup and butter atop a flaky puff pastry crust. Finished with a sprinkle of flaky sea salt and served warm with ice cream, this tarte tatin is elevated by house-toasted cinnamon maple pumpkin seeds for a perfect balance of sweet, salty, and spiced flavors.

Ingredients

For the Tarte Tatin

  • 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

For the Cinnamon Pumpkin Seeds

  • 1 tablespoon salted butter
  • 1/2 cup raw pepitas
  • 1 tablespoon real maple syrup
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat and prepare syrup: Preheat your oven to 425°F (220°C). In a 10-12 inch oven-safe skillet over medium-high heat, combine 1 stick of salted butter and 1/2 cup maple syrup. Bring to a boil and cook for 1-2 minutes to caramelize slightly.
  2. Cook the apples: Add the sliced Honeycrisp apples in an even layer to the skillet; though it looks like a lot, they will cook down. Cook for 9-10 minutes, gently tossing occasionally to ensure even cooking. Remove skillet from heat and stir in 1 teaspoon vanilla extract. Arrange the apples in an even layer.
  3. Prepare puff pastry topping: Press the two sheets of thawed puff pastry together to form one large sheet. Using a dinner plate as a guide, cut out a 12-inch circle. Place the pastry over the apples and gently press down, tucking edges of the pastry under the apples where possible. Cut three small slits in the center of the pastry to allow steam to escape. Place the skillet on a baking sheet.
  4. Bake the tarte tatin: Bake in the preheated oven for 30-35 minutes, until the puff pastry is deeply golden brown and cooked through.
  5. Make cinnamon pumpkin seeds: While the tarte bakes, melt 1 tablespoon salted butter in a medium skillet over medium heat. Add 1/2 cup raw pepitas, 1 tablespoon maple syrup, and 1/2 teaspoon cinnamon. Toast the pumpkin seeds for 3-5 minutes, stirring frequently, until caramelized. Remove from heat and transfer to a parchment-lined plate. Sprinkle with flaky sea salt to taste.
  6. Cool and invert the tarte: Remove the tarte tatin from the oven and allow it to cool in the skillet for 15 minutes. Run a knife around the edge to loosen the pastry. Carefully invert the tarte onto a serving plate. If apples fall out during the flip, gently rearrange them.
  7. Serve: Serve the tarte tatin warm, topped with a scoop of ice cream and a generous sprinkle of the toasted cinnamon pumpkin seeds. Enjoy!

Notes

  • Use Honeycrisp apples or another firm, sweet apple variety to prevent them from turning mushy during cooking.
  • Ensure puff pastry is fully thawed before cutting and assembling to avoid cracking.
  • The skillet used for caramelizing the apples should be oven-safe to avoid transferring the hot mixture.
  • Adjust the amount of cinnamon on the pumpkin seeds to your taste preference.
  • This tarte tatin is best served warm but can be reheated gently before serving.
  • Store leftovers covered in the refrigerator for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/salted-maple-apple-tarte-tatin-with-cinnamon-pumpkin-seeds-recipe/