Tested till perfect Maple Apple Tarte Tatin

Maple Apple Tarte Tatin

Here's a Canadian version of the classic French upside-down apple pie. Golden Delicious apples are best because they hold their wedge shape, making for a show- stopping presentation.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 6 6appleapples, 2-1/2 lb/1.25 kg
  • 1/4 cup 1/4cupunsalted butter
  • 1/3 cup 1/3cupgranulated sugar
  • 2/3 cup 2/3cupmaple syrup


  • 1 cup 1cupall-purpose flour
  • 1 tbsp 1tbspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupcold unsalted butter, cubed
  • 1 tsp 1tspwhite vinegar or cider vinegar
  • 1/4 cup (less 1 tsp) 1/4cup (less 1 tsp)Ice water
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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.

Nutritional Information Per each of 10 servings: about

cal 302 pro 2g total fat 14g sat. fat 9g
carb 44g fibre 2g chol 37mg sodium 61mg

% RDI:

calcium 2 iron 6 vit A 13 vit C 5
folate 7
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