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:
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!
Toasted Pumpkin Seeds
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!
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