Traditional Tarte Tatin turned into a lovely cake doused in maple caramel—what’s not to like? Tatin Cake will quickly become one of your favorite fall desserts.
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Tarte Tatin is a classic dessert that will never go out of style. There’s something enticing about the simplicity of that century-old tart, an accidental creation in which apples are cooked in caramel, covered with pastry, and then baked. The taste of the rustic tart fresh from the oven is refined and rich, its aroma intoxicating. If you have puff pastry on hand, it’s a simple dessert to put together and one of the most rewarding for the wow effect it produces.
Tarte Tatin is a lovely dessert on its own right, but making homemade puff pastry is a project all on its own. Of course, you can buy ready-made puff pastry, but a quality product can be hard to find—at least, I’m not really happy with what I can easily find locally. So one day I was daydreaming about the tart, feeling lazy about making homemade pastry (which is how I feel 99% of the time), and I thought, wouldn’t it be nice to turn Tarte Tatin into a lovely cake? I’m not the first one to have this lightbulb moment, I’m sure—in fact, this cake could easily be considered a close—but better—cousin of the ‘80s sensation, the upside-down pineapple cake.
This Tatin Cake has a dense crumb that can absorb a lot of caramel and withstand the caramelized apples without flinching. This is all thanks to the use of almond flour, which not only provides structure but also flavor to this spectacular tatin cake. For a change, you could swap in finely ground pecans or walnuts for the almond flour. I suggest grinding the nuts with the flour to get a fine texture without turning the nuts to butter.
I like use granulated maple sugar in this tatin cake because it provides an amazing aroma to the cake—plus, apples and maple are a match made in heaven! If you don’t have or can’t find granulated maple sugar, you could use cane sugar, which has a deeper, more caramely flavor than granulated white sugar.
If you’ve never made caramel before, don’t worry! The caramel you’ll make for this tatin cake doesn’t require the use of a thermometer. It’s as simple to make as boiling a handful of ingredients together. The cake batter is also super quick to pull together, so your hardest task, really, is to peel, slice, and carefully lay out the apples to create a beautiful topping. Not bad to get such an elegant result!
Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE
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