Golden and buttery Apple Tarte Tatin is the perfect dessert for fall baking! Apples are baked in a rich caramel and baked with puff pastry on top. This classic French upside-down tart is made healthier with the naturally sweetened caramel made with maple syrup. Refined sugar free and vegan-friendly.
I am actually excited at the end of the summer, because fall is just upon us! Leaves turning red, a warm cup of coffee on a chilly morning, my fall is filled with a cozy itinerary, and staying cozy inside and baking a dessert are one of them!
Baking Pumpkin Apple Bread or this Apple Tarte Tatin is the best way to embrace autumn! Grab some apples from the farmer's market, or even pick your own at your local apple farm, to get your kitchen ready for the apple treat!
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Why You'll Love this Easy Healthy Apple Tarte Tatin
Apple Tarte Tatin is a French upside-down tart with puff pastry. My easy, wellness‑friendly version is made with simple maple syrup caramel, fresh seasonal apples, and puff pastry crust. What I love about making tarte tatin is that it requires minimal hands-on time, and using maple syrup makes it even simpler and more flavorful with a caramely-nutty note.
My rules for the dessert are: no refined sugar and simple to make! So naturally, I was looking for an alternative sugar-free way to make caramel in tarte tatin, preferably to swap with my go-to natural sweetener, maple syrup. And store-bought puff pastry largely simplifies the process.
I was inspired by this Pear-Maple Tarte Tatin recipe to create all maple syrup tarte tatin! The maple syrup is caramelized and blended with butter to create a rich, glossy sauce. This recipe is perfect if you're looking for an indulgent treat once in a while or during the holiday season, while maintaining your healthy, clean eating habits.
This recipe is easily made vegan and dairy-free by using dairy-free butter and puff pastry.
Takeaway
- Sugar-free caramel made with maple syrup and butter.
- Store-bought puff pastry to speed up the process.
- Made with wholesome ingredients, great indulgence while clean-eating.
- Perfect for fall baking season!
Ingredients
- Apples - Best apples for tarte tatin are: Granny Smith and Honeycrisp! Choose varieties that are tart and hold their shape well after baking.
- Puff Pastry - I use frozen premade puff pastry for this recipe. Surprisingly, most of the premade puff pastry on the market (like one from Pepperidge Farm ) is accidentally vegan and dairy-free, because they're made with vegetable oil like palm and soybean. If you're looking for classic all-butter frozen puff pastry, try Dufour Puff Pastry dough.
- Maple Syrup - Add a natural sweetener to the caramel.
- Butter - Use vegan butter to make this tart dairy-free and vegan.
- Lemon Juice and Cinnamon - Brighten up the flavor of the apples.
Instructions
- Preheat the oven to 375°F (190°C). Lightly flour a surface and roll out the puff pastry to slightly larger than your skillet or tart pan. Cut it into a round to fit the skillet. Chill until ready to use.
- Prepare the apples. In a large bowl, place the apples and drizzle lemon juice over them. Add the cinnamon and toss everything together. Set aside.
- Prepare the maple caramel. In a 9-10 inch oven-safe skillet, add maple syrup and bring it to a boil over medium heat. Stir while bubbling and cook until slightly thickened, about 3 minutes. Add butter and a pinch of salt. Stir until the caramel begins to bubble. Stir to cook for 1 minute and remove from the heat.
- Arrange the apples. Place apple quarters in the caramel, fitting them snugly in a circular pattern.
- Add the pastry. Carefully place the puff pastry over the apples, tucking the edges down around the fruit with a fork. Prick the top lightly with a fork to vent.
- Bake. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pastry is golden and crisp on top.
- Rest and flip. Let the tart rest for 5 minutes to allow the caramel to settle. Once bubbling on the edge stops, run a knife around the edge. Place a plate on the skillet and carefully flip to place the tart on the plate. Serve warm as is or with a scoop of vanilla ice cream.
Variations and Customization Ideas
This tarte tatin is so simple to make! So add your own spin to elevate the flavor.
Tarte Tatin Beyond Apples
- Pears, quince, persimmon, pineapple, rhubarb, and stone fruits like plums, peach, and nectarine.
- Small fruits like blueberries and cranberries add a nice touch! Combine them with bigger fruit like apples.
Flavor Variations
- Add vanilla extract for layered flavor.
- Spice up your tart with a dash of cardamom, nutmeg, ginger, or cloves.
- Stir in miso to your caramel to add rich umami.
- Add orange juice for an extra citrus kick.
- Deepen the flavor with liquor like rum brandy
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle maple syrup for extra sweetness.
- Garnish with fresh thyme, lemon or orange zest, or a sprinkle of flaky sea salt for a finishing touch.
- Brew yourself a cup of tea or green tea for a relaxing tea time.
- Feeling extra? Serve with Champagne or sparkling wine.
More Fall Treats?
- Sweet Potato Oat Cookies with Marshmallows
- Pumpkin Pudding with Pecan Crumble Topping
- Pumpkin Apple Bread with Pecan Crumble Topping
- Sweet Potato Truffles
Related
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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!
Easy Apple Tarte Tatin with Maple Syrup and Puff Pastry
Ingredients
- 4-5 firm apples peeled, cored, and quartered
- ½ lemon juiced
- 1 sheet puff pastry thawed
- ¼ cup maple syrup
- 2 tablespoons unsalted butter
- Dash cinnamon
- A pinch salt
- (optional) vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly flour a surface and roll out the puff pastry to slightly larger than your skillet or tart pan. Cut it into a round to fit the skillet. Chill until ready to use.
- Prepare the apples. In a large bowl, place the apples and drizzle lemon juice over them. Add the cinnamon and toss everything together. Set aside.
- Prepare the maple caramel. In a 9-10 inch oven-safe skillet, add maple syrup and bring it to a boil over medium heat. Stir while bubbling and cook until slightly thickened, about 3 minutes. Add butter and a pinch of salt. Stir until the caramel begins to bubble. Stir to cook for 1 minute and remove from the heat.
- Arrange the apples. Place apple quarters in the caramel, fitting them snugly in a circular pattern.
- Add the pastry. Carefully place the puff pastry over the apples, tucking the edges down around the fruit with a fork. Prick the top lightly with a fork to vent.
- Bake. Transfer the skillet to the oven and bake for 25-30 minutes, or until the pastry is golden and crisp on top.
- Rest and flip. Let the tart rest for 5 minutes to allow the caramel to settle. Once bubbling on the edge stops, run a knife around the edge. Place a plate on the skillet and carefully flip to place the tart on the plate. Serve warm as is or with a scoop of vanilla ice cream.
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