How to Make Apple Tarte Tatin with Candied Walnuts

Name: How to Make Apple Tarte Tatin with Candied Walnuts
Prep time: 6 min
Cook time: 47 min
Total time: 1 h 7 min
Ingredients: 1 stick (8 tbsps) salted butter; 1/2 c maple syrup (or 1/4 cup brown sugar); 4 of your favorite apples, peeled and sliced (I used 2 granny smith and 2 red delicious apples); 1 tsp ground cinnamon; 1 tsp vanila extract; 1 sheet frozen puff pastry, thawed; 1 tbsp salted butter; 1/2 c crushed walnuts; 1/2 tsp ground cinnamon; 2 tbsp maple syrup (or 1 tbsp brown sugar); Flaky sea salt; Vanilla ice cream; Caramel sauce

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Slicing the apples for the Apple Tarte Tatin

This Apple Tarte Tatin with Candied Walnuts is divineeeeee.

This recipe is heavily influenced by Half Baked Harvest’s Salted Maple Apple Tarte Tatin. I made her recipe exactly as it’s written the very first time. The second time, I randomly had a craving while I was at home but didn’t want to step out to the store to get a few ingredients I was missing so decided to use what I had in the fridge! And thus, this recipe was born.

Tarte tatin is a French upside-down apple tart—it’s delicious, stunning and surprisingly so easy to make! It also utilizes very little ingredients; if you don’t happen to have walnuts, flaky salt or ice cream on-hand feel free to omit! It will still be SO insanely delicious.

Melting the butter with the maple syrup in a saucepan

I’ve made this recipe for my boyfriend, my momma, my grandma and myself, and we’re all MAJOR fans. It’s so indulgent, without being too sweet or too heavy, and it’s the perfect finale to any meal. If you’re having a sweet tooth, try topping it off with vanilla bean ice cream and caramel sauce. H-E-A-V-E-N

Add the sliced apples to the maple/butter mixture

The best part about this apple tarte tatin is that it’s ready in about an hour, and most of that time is spent baking in the oven! So if you’re preparing this for a treat after breakfast/lunch/dinner, prepare it and pop it into the oven before you prepare your meal. That way by the time you’re finished putting together your meal and eating, the tarte has been fully baked, cooled off and is ready to eat!

The apples simmering in the maple/butter sauce

Frozen puff pastry is pretty easy to find—I’ve been able to find it both at Ralph’s and Whole Foods, and have heard so many other grocery stores carry it! If the thawed puff pastry doesn’t fit whatever sized/shaped baking dish you’re using, just cut off a few odds and ends to make sure all the apples are covered. It’ll look a little funky going into and out of the oven, but I promise you that once you flip it all will be good! No one will ever know what it once looked like 🙂

How to Make This Apple Tarte Tatin with Candied Walnuts:

Preheat your oven to 425 degrees. In a large saucepan, add the butter and maple syrup for the tarte tatin and bring to a boil. Allow this to cook for 2 minutes, stirring constantly. Add the apples and cinnamon, and toss so that all the apples are completely coated in the cinnamon, butter and maple mixture. Cook for 10 minutes, stirring every other minute or so. Remove the saucepan from the heat and add the vanilla.
Add the apple mixture to your baking dish and evenly flatten out the layer of apples. Take the thawed out puff pastry sheet and lay it over the apples. The sheet may or may not perfectly fit the baking dish, but if it doesn’t, just cut a few strips/patches to cover any exposed apples. It may look a little funky go in and out the oven, but I promise it will be fine once you flip it!
Cut 4 slits into the puff pastry to allow the steam to flow through while baking. Pop the baking dish into the oven and bake for about 30-35 minutes.
While this bakes add the butter and maple syrup to a small saucepan and bring it to a boil. Once it reaches a boil, add the crushed walnuts and ground cinnamon. Allow these to cook for 1-2 minutes, stirring constantly, then pour them over a baking sheet lined with parchment paper. Flatten them and spread them out as much as possible, and allow them to cool for at least 15 minutes.
Once the tarte is finished baking and you’ve pulled the baking dish out of the oven, allow it to cool for at least 15 minutes. Before flipping the tarte, run a knife all along the edges to ensure the tarte is separated from the baking dish. Then place the serving dish you’re using upside down over the baking dish, say a quick prayer and flip! I like to tap the baking dish a few times before removing it, just to ensure all the apples have come loose from the dish. Remove the dish, cut the tarte into 6 servings and top with candied walnuts.
If you have it available, top with flaky sea salt, vanilla bean ice cream and caramel sauce!

Layering the apples on a dish, then topping with the puff pastry

Apple Tarte Tatin with Candied Walnuts – Tips & Tricks

Feel free to use whatever apples you have on hand, your fave apples, or whichever apples you can find at the store! And don’t be afraid to mix-and-match your apples. I’ve used only granny smith, granny smith and red delicious and just red delicious, and this tarte has always been just as incredible with all variations.
As for nuts, use whatever you have on hand! Walnuts, pecans, almonds, cashews. I’ve even made this tarte without nuts and it’s been just as great.
This tarte is best enjoyed fresh, but in case you have leftovers, store them in an airtight container in the fridge for 2-3 days. Enjoy them cold right out of the fridge, or simply heat them through on a baking sheet lined with parchment paper for 5 minutes in a 425 degree preheated oven.

Making the candied walnuts in a separate saucepan

Other sweet tooth recipes you’ll love—

Sour Cream Coffee Cake

Gluten-Free Kitchen Sink PB&J Cookies

Coconut Cranberry Granola

The plated Salted Apple Tarte Tatin with Candied Walnuts

If you make this Apple Tarte Tatin with Candied Walnuts, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!