Maple Tart Tatin
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
48
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Pure Maple Syrup1 cup
SugarDirections:
1
Unfold puff pastry on a lightly floured surface
2
Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick
3
Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife
4
Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use
5
Preheat oven to 425°F
6
Swirl butter and maple syrup in a 12" heavy ovenproof skillet over medium heat until butter melts
7
Sprinkle sugar over, evenly coating bottom of skillet
8
Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes
9
Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer
10
Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer
11
Cover apples with pastry round, tucking in edges of pastry
12
Bake until pastry is light golden brown, about 10 minutes
13
Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer
14
Let tarte Tatin cool for 15 minutes
15
Invert a serving plate over skillet
16
Using oven mitts, firmly hold plate and skillet and invert tarte onto plate
17
Remove skillet; rearrange apples if needed and scrape any caramel in skillet over
18
Serve warm or at room temperature with ice cream
19
Unfold puff pastry on a lightly floured surface
20
Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick
21
Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife
22
Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use
23
Preheat oven to 425°F
24
Swirl butter and maple syrup in a 12" heavy ovenproof skillet over medium heat until butter melts
25
Sprinkle sugar over, evenly coating bottom of skillet
26
Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes
27
Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer
28
Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer
29
Cover apples with pastry round, tucking in edges of pastry
30
Bake until pastry is light golden brown, about 10 minutes
31
Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer
32
Let tarte Tatin cool for 15 minutes
33
Invert a serving plate over skillet
34
Using oven mitts, firmly hold plate and skillet and invert tarte onto plate
35
Remove skillet; rearrange apples if needed and scrape any caramel in skillet over
36
Serve warm or at room temperature with ice cream