Mock Apple Tarte Tatin

Mock Apple Tart.jpg

Makes 4 servings.

With store bought pareve puff pastry, this is a simple, quick and easy winter dessert. In a classic Tarte Tatin, sugar and butter is caramelized, apples are placed over and it is topped with short crust pastry. In this recipe, I use maple syrup, which makes it easier. It is delicious as is or with ice cream or sorbet.  


  • 1 tablespoon unsalted margarine
  • ¼ cup maple syrup
  • 3 Granny Smith apples, cored, peeled, thinly sliced
  • Puff pastry sheets which come in 17.3 ounce packages (See Note)


  1. Preheat the oven to 350F.
  2. Melt the margarine over medium heat in an 8-inch non-stick skillet and add the maple syrup.
  3. Remove from heat and arrange the apples attractively on the bottom of the skillet (remember this will be the top after baking).
  4. Cook for about 5 minutes over medium low heat, until the apples are JUST soft.
  5. Roll out 2 sheets of pastry, one at a time, just large enough to cut out two 9-inch circle. Place each circle over the apples tucking in EDGES VERY WELL.   
  6. Bake for about 40 minutes, or until the pastry is puffed and golden.
  7. Let rest for 2 minutes and invert unto a platter.
  8. I like to serve this dessert warm or at room temperature.


I use Pepperidge Farm Puff Pastry Sheets.