{I have partnered with Land O’ Lakes to bring you this delicious Tarte Tatin. I used their European Style Super Premium Salted Butter to make this fall pastry PERFECT.}

Can you sense my excitement about all them apples???

Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest

I have been dying to share this Apple Tarte Tatin with you for what feels like forever now. I know, the dramatics. Do I ever stop??

But really, I am so excited to finally break out the fall recipes, I have been dreaming about them all month long. I was actually a little overwhelmed back towards the end of August when I thought about all my apple recipe ideas. I just kept thinking about how I didn’t have enough days in the fall to share them all with you. It was kind of stressful…. I told you, I have issues!

And geez, it’s not even technically fall yet (but it will be on Wednesday!). Obviously, fall is my all-time favorite. There’s just so much goodness, and I LOVE all the fun the holidays bring, I cannot help but to be extra excited! AND, this year, there are no stressful barn renovations taking place, so hopefully I can actually enjoy a bit more of fall (and do it in my cozy new home, too!) So, you can see why I am extra excited this year!

Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvestSalted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvestSalted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest

Okay, okay, enough talk of fall for now; I want to save a little for Thursday for the official kick-off! Today we are talking apples and this easy dessert/breakfast tarte tatin. And yes, I did say breakfast because, let’s be honest, you all know that I did not eat this as a dessert. While it is deliciously sweet, and some of you may be SO happy with this as a dessert, it just felt more breakfasty to me.

But you know I like my desserts heavy on the chocolate and my breakfast’s extra sweet…especially with the cooler weather rolling in. Ahh, I love it.

You know what I also completely adore about this time of year? The use of butter. Ahh huh, butter! I mean, baking season is pretty much here, and that means butter.

Here’s the thing though, I am a bit of a butter snob. I am not sure there’s such a thing as too much butter… as long as it’s really good butter. My mom raised me to believe that butter is not a bad thing, and if anyone loves butter, it’s her! Carbs are her staple, and butter is her jam. She taught me well. She also taught me the importance of making sure to never run out of butter. Imagine the horror of having a cookie craving but being out of butter. Or even worse, the late night craving for toasted, buttered bread and a big mug of hot chocolate (my mom’s most favorite combo ever)…but being out of butter! OH MY GOSH, that would be the worst! I am so happy to report that has never happened here. That’s why I like to buy my butter in bulk baby. <–No shame.

Like I said earlier though, good butter is key. This is why I am a huge fan of Land O’ Lakes and especially their new European Style Super Premium Salted Butter. It’s simply the best on toast in the morning…like the best. Aside from my slight obsession with buttered toast (oh and um, also plain waffles with butter, yep, just melted hot butter – GIMME). I of course also love baking with butter, but I’m sure you guys are all well-aware of that!

Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvestSalted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest

Today’s tarte is super simple. Simple flavors, simple ingredients. Apples, maple, butter, a little vanilla, some cinnamon, pumpkin seeds and a little cream. It’s honestly perfection in every shape and form.

If you’re new to this whole tarte tatin thing, it’s basically just a fancy name for an upside down caramel pastry, it’s also SO easy. Totally one of my favorite things to make and they are beautiful, too! I made a banana nutella one last year that I dream about on an almost daily basis.

Traditionally a caramel is made on the stove top in a heavy cast iron skillet, then you add your fruit to the skillet, cover it with puff pastry and place the skillet into the oven to bake. I did all that, only instead of caramel, I made the most delicious maple butter sauce that gets cooked down while baking into a maple-butter caramel. YUM.

It’s the perfect pairing for all the fall Honeycrisp apples I am currently stock-piling (I have issues with stock-piling my favorite fruits…eyes bigger than my stomach). The LAND O LAKES® European Style Super Premium Salted Butter adds so much more richness + flavor, regular butter simply won’t do it! the butter is the secret ingredient that sets the tarte apart from any other…and I say this with so much seriousness.

Like, I do not mess around when talking butter. I just don’t.

Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest

Oh, and can I quickly tell you about the pumpkin seeds that get sprinkled on top of this tarte? They are my favorite. I could snack on them all day if my stomach would allow. They are cinnamon-spiced, toasted in butter and mixed with pecans. Yes and yes!

SIDENOTE: How good would this salted maple apple tarte tatin be at Thanksgiving – I mean, I know it’s still two plus months out, but I am just throwing the idea out there. Never hurts to be a little proactive when it comes to creating delicious Thanksgiving dishes – and this one is EASY PEASY! Cool!

Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest
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The Recipe

Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds.

*If your apples are small, you can leave a few of them halved, but I found I liked sliced apples better.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 0 SERVES 4

Ingredients

  • 8 tablespoons LAND O LAKES® European Style Super Premium Salted Butter 1 stick
  • 1/2 cup pure maple syrup
  • 1 vanilla bean seeds removed
  • 6 in Honeycrisp or granny smith apples sliced round slices*
  • 2 sheets frozen puff pastry thawed
  • 1/2 teaspoon flaky sea salt for topping

Toasted Pumpkin Seeds

  • 2 tablespoons LAND O LAKES® European Style Super Premium Salted Butter
  • 1/2 cup raw pepitas shelled pumpkin seeds
  • 1/4 cup raw pecans roughly chopped
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon + a pinch of salt

Vanilla Cream

  • 1 cup heavy cream
  • 3 tablespoon cream cheese softened
  • 1 tablespoon pure maple syrup
  • 1 teaspoons vanilla bean seeds removed OR 1 1/2 vanilla extract

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the butter, maple syrup and vanilla bean seeds in a 9-10 inch oven-safe skillet. Bring to boil and cook for 2-3 minutes or until slightly thickened. Remove from the heat and add the apple slices in an even layer. Let the apple sit in the maple while you roll out the pastry dough.
  3. Press the long edge of the 2 sheets together to make 1 large sheet. Using a dinner plate as a guide, cut out a 24 cm (about 10 inches) circle. Place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. Using a sharp knife, make 3 small cuts in the center of the pastry. Place the pan on a baking sheet and cook for 30-35 minutes or until the pastry is golden brown.
  4. Meanwhile, make the pumpkin seeds. Heat a skillet over medium heat and add the butter. Once melted, add the pumpkin seeds, pecans, brown sugar and cinnamon. Toast the seeds until caramelized and fragrant, about 5 minutes. Remove from the heat and add a pinch of salt. Scrape the mixture out onto a parchment lined plate and let cool.
  5. To make the vanilla cream, whip the cream in a large mixing bowl using an electric mixer until soft peaks form. Add the cream cheese, maple syrup and vanilla and whip until combined. Store covered in the fridge until ready to use.
  6. When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for 2 minutes and then place a serving plate over the skillet. Invert the skillet and allow the tarte tatin to fall out onto the plate. Sprinkle with the 1/2 teaspoon flaky sea salt to serve. Slice into 4 pieces and serve with vanilla cream + toasted pumpkin seeds. Enjoy warm!
Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest

Oh my gosh. I can’t even. The crust. That maple butter caramel. Those apples. Dying here!

Half Baked Harvest has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® European Style Super Premium Butter. This post is sponsored by Land O’Lakes.
Salted Maple Apple Tarte Tatin with Vanilla Cream + Toasted Pumpkin Seeds | halfbakedharvest.com @hbharvest