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Beer Caramelized Apple Tarte Tatin with Maple Whipped Cream

Servings 6 servings


For the tart:

  • ½ cup (100g) white sugar
  • ½ cup (100g) brown sugar
  • ½ teaspoon salt
  • ¼ cup (2oz) beer
  • ¼ cup (56g) unsalted butter, cut into cubes
  • 3 pounds Honeycrisp or Granny Smith apples peeled cored, quartered
  • 1 frozen puff pastry sheet

For the whipped cream:

  • 1 cup whipping cream
  • 3 tablespoons real maple syrup


  • Preheat oven to 425°F
  • In a pot over high heat add the white and brown sugars, salt, and beer, stir until the sugar has dissolved, stop stirring.
  • Allow boiling until the mixture turns golden amber-colored. Turn off heat, stir in the butter.
  • Add the apples, rounded side down to a 9-inch skillet or deep-dish pie plate in overlapping concentric circles.
  • Pour the caramel over the apples.
  • Roll the puff pastry out on a lightly floured surface, cut a circle the size of the skillet.
  • Place the pastry circle over the apples, tucking the edges between the apples and the edge of the skillet.
  • Bake for 25 minutes or until the puff pastry is golden brown.
  • Remove from oven and allow to cool for 1 hour before inverting onto a serving plate.
  • Add all the whipped cream ingredients to a bowl, mix with a hand mixer on high until soft peaks form. Top the tart with whipped cream before serving.