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!