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.
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.
Start out by melting together the butter and maple in a skillet. Bring it to a boil until the maple slightly thickens like caramel sauce, 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. Also, no need to peel the apples. 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 apple pie filling. It’s the coziest, and the perfect scent for these September days. It. Is. Truly. Wonderful!
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.
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.
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!
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!
