Maple Sugar Tarte Tatin

Cakes / Recipes with Maple Sugar / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
6 portions
Metric Imperial


  • 2/3 cup unsalted butter
  • 1 cup maple sugar
  • 8 à 10 apples (Golden Delicious or Cortland), peeled, cored, and halved
  • 200 g sweet or shortcrust pastry, home-made or store-bought


  1. Melt the butter in a 30 cm (12 in) diameter ovenproof skillet. Add the maple sugar and cook until the colour is a fairly dark caramel (being careful not to burn it).
  2. Put the apples in upright and pack them tightly together. If you have any left over, cut them into smaller quarters and push them into any free spaces. Return to the heat for another 10 minutes. Set aside.
  3. Roll out the pastry to a thickness of 2 to 3 mm (1/8 in or a bit less) and lay it on the apples, carefully tucking it inside the pan. Cut little vents with a paring knife.
  4. Bake in a 220° C (425° F) oven for 20 – 25 minutes.
  5. Remove from oven and invert onto a rimmed plate to unmould.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Martin Falardeau


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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.