Warm Maple Apple Tarte Tatin Recipe

Moving onwards, the next easy Thanksgiving dinner recipe is a buttery and syrupy maple apple tarte tatin. Since the crust can be made ahead of time like the anchovies polenta appetizer, I prepped it in advance and move onto the other dishes.

Apple tarte tatin by Melody Gourmet Fury

Melting down and caramelizing the maple syrup, sugar, and butter

I especially adore this recipe because it uses maple syrup for heightened earthiness.  When the maple syrup cooked down, it became a shiny, smoky glaze that dresses the thinly sliced apples.

Apple tarte tatin apple slices by Melody Gourmet Fury

Arranging the sliced Granny Smith apples

Don’t be intimidated by making your own crust.  Even a non-baker like myself pulled it off with ease.  My top 3 tips for making the perfect crust are to:

  • use really cold butter
  • add the cold water a bit at a time
  • not work out all of the lumps or it will become chewy
Apple tarte tatin crust by Melody Gourmet Fury

Nicely browned crust, baked on top of the apples

As much as I would’ve loved to create this recipe from scratch, I knew myself better than that.  I borrowed this recipe from Canadian Living and it turned out really well, apart from the fact that I sliced the apples too thinly so they curled upon serving.

Enjoy and don’t forget the ice cream!

Apple tarte tatin complete by Melody Gourmet Fury

Serve warm with some fresh vanilla ice cream

Warm Maple Apple Tarte Tatin


  • 6 apples, 2-1/2 lb/1.25 kg
  • 1/4 cup (50 mL) unsalted butter
  • 1/3 cup (75 mL) granulated sugar
  • 2/3 cup (150 mL) maple syrup
  • 1 cup (250 mL) all-purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cubed
  • 1 tsp (5 mL) white vinegar or cider vinegar
  • 1/4 cup (less 1 tsp) Ice water


Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In measuring cup, whisk vinegar with enough ice water to make 1/4 cup (50 mL). Drizzle over flour mixture, stirring with fork until dough holds together when pressed. Press into disc. Wrap in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

Peel, quarter and core apples. Cut quarters lengthwise to make 1-inch (2.5 cm) thick wedges; set aside.

In 8-inch (20 cm) cast-iron skillet, melt butter over medium-high heat; add sugar and cook, stirring, until bubbly and just turning golden, about 2 minutes. Add maple syrup; cook, stirring, until sugar is dissolved. Remove from heat. Starting at edge of pan, arrange apples, flat side down, in concentric circles in syrup.

Simmer over medium-low heat, basting often, until apples begin to soften and syrup starts to thicken, about 7 minutes. Remove from heat; let stand for 5 minutes.

Meanwhile, on lightly floured surface, roll out pastry to 10-inch (25 cm) circle; cut 4 small steam vents in centre. Place over apples; press pastry edge down between apples and pan.

Bake in centre of 425°F (220°C) oven until pastry is golden brown, about 30 minutes. Let stand for 5 minutes. Wearing oven mitts, invert heatproof serving plate over skillet; turn over to unmould onto plate. Replace any apples that may stick to pan and scrape out any sauce over apples. Serve warm.

Source: Canadian Living Magazine: March 2004

  1. November 16, 2011 by Candy

    This looks lovely!  I agree with your 3 tips for making a great crust!

  2. November 16, 2011 by Melody Fury

    Thanks darling :) Glad to know I was on the right track.

  3. November 21, 2011 by Angela@Spinachtiger

    Very comfy and just right for the holidays. Congratulations on 11 11 11.

  4. November 21, 2011 by Melody Fury

    Thank you sweetie :) I really appreciate it!

  5. November 27, 2011 by Christine

    Hey Melody, your
    Tarte Tatin is a Recipe Guessing Game on Knapkins. Think your friends can

  6. November 28, 2011 by Experimentandoenlacocina

    Wow, my favorite!!! This look delicious. Greetings from Spain :)

  7. November 28, 2011 by Melody Fury

    Thank you so much, m’dear :) It’s easy to make too. Enjoy!

  8. December 07, 2011 by Anonymous

    oh my! this looks delish and warm!  a perfect dessert for winter!  have you tried the apple tarte tartin at L’Abattoir?

  9. December 08, 2011 by Melody Fury

    Yes I have. I love the one from Boneta too :) Easy to make though *nudge nudge*

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