From: Half Baked Harvest
A show-stopping look with minimal effort...the best way to kick off apple season!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 1 stick (8 tablespoons) salted butter
- 1/2 cup real maple syrup
- 6 Honeycrisp apples, sliced into 1/3-1/2 inch rounds, seeds removed
- 1 teaspoon vanilla extract
- 2 sheets frozen puff pastry thawed
- flaky sea salt for topping
- ice cream for serving
Toasted Pumpkin Seeds
- 1 tablespoon salted butter
- 1/2 cup raw pepitas
- 1 tablespoon real maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- 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!
