This post may contain affiliate links, please see our privacy policy for details.

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.

overhead photo of Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds with 1 slice cut and ice cream

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.

prep photo of raw apple sliced

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.

prep photo of apples cooking in maple

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!

Cinnamon Pumpkin Seeds

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.

overhead photo of Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds

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.

overhead photo of Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds

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!

overhead close up photo of Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds

Looking for other September apple recipes? Here are a few ideas: 

Spiced Pecan Apple Cider Doughnut Cake

Mulled Spiced Apple Cider Doughnuts

Homemade Slow Cooker Maple Apple Butter

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!

Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 927 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Toasted Pumpkin Seeds

Instructions

  • 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!
View Recipe Comments

overhead horizontal photo of Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds

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

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. hi I love your recipes, I am beginning my holiday planning and wondered if this could be made ahead and if so how far would you recommend? thanks!

    1. Hey Melaina,
      I would make this a day in advance! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    Just made this and it came out perfect! Easy to flip. Thanks for the great recipes!. I am going to be making a lot more in the coming weeks.

    1. Love that! I am really glad this turned out well for you! I hope you love all of the other recipes you try of mine! xTieghan

  3. 3 stars
    Loved the flavor and look of this! For some reason, though, the pastry still came out really soggy inside despite being in the oven for the full 35 minutes and having a golden top.. Not sure why… so would love your thoughts on that!

    1. Hey Syd,
      Thanks so much for trying the recipe, I am sorry you had issues with the pastry. Did you adjust the recipe at all? Let me know how I can help! xTieghan

  4. Hello,

    I plan on making this today for our Canadian Thanksgiving. I was only able to get blocks of Puff Pastry.
    Would one block rolled out be sufficient?

    Thanks!

    Elise

    1. Hey Elise,
      Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Easy recipe–very, very good. Mine did not look as good when I turned it over. But I sliced it and added a scoop of ice-cream and everyone at the table was impressed. And loved it!

  6. 5 stars
    Absolutely loved making this and it tastes SO GOOD! I’m not a baker and I surprised myself at how easy it was. I used chopped raw almonds/walnuts Bc that was all I could find and they are definitely addicting. I told my fam I am making this for Thanksgiving!

    1. Amazing!! I am really happy this turned out so well for you, Julie! I hope its just as amazing on Thanksgiving! Thank you! xTieghan

  7. 5 stars
    Delicious! Thank you for such a wonderful recipe. How would you recommend reheating the dessert?!
    Can’t wait to do it again!

    1. Hey Veronica,
      Thanks so much for giving the recipe a try! You can reheat in the oven on a low temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. This was amazing! For those of you who had soggy pastry or too much liquid, cook the maple syrup/butter until thick. I removed the apples after they were cooked and reduced it down even more. Then arranged Apples. Knock your socks off and don’t skip the toasted pumpkin seeds. Perfection
    Thank you!

  9. 5 stars
    Made the tart tonight. A bit of work, but it was worth it. Also, it’s now the third time I’ve made the pumpkin seeds–they are just insanely good. I double the batch, but given how quickly my family scarfs them down, think I’m going to have to start tripling the batch!

    1. Hey Katrien,
      Sure, any oven safe baking dish will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Do you have any suggestions to substitute pumpkin seeds? Don’t have them on hand unfortunately.
    What other toppings might work??

    1. Hey Rosa,
      Chopped nuts would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. I am about to try this amazing looking recipe. One comment I have is that I have picked wild apples off a tree, here in Northeastern Ontario.These apples are quite small. Nevertheless, I plan to uses them for the recipe…so will have to estimate about apple quantity. Perhaps in future when you devise recipes, instead using a quantity of fruit, use a weight. I like things that are in weight, as I think baking by weight, tends to be more accurate – especially fruit. My European trained chef son-in-law almost exclusively bakes by weight. “Food for thought” ! Thanks – Gillian

    1. Hi Gillian! That sounds amazing, I hope this turns out well for you! I will try to get metric measurements on my blog.. It is hard because I do not use them to cook. I hope you understand! xTieghan

  12. 5 stars
    Because I am a responsible adult but have zero energy for making desserts these days, I may or may not have made this for brunch today…

    I watch a lot of cooking shows, and I’d somehow gotten it into my head that a tarte tatin was super difficult. This recipe was very simple and easy to follow, and the results were amazing!