- Professional Cast-Iron Skillet: Durable and versatile cast iron skillet with a diameter of approximately 9.5 inches perfect for making classic maple tart tatin.
- Silicone Pie Pans/Molds: Non-stick, reusable silicone pie pans in various sizes suitable for baking individual maple tart tatin or a larger batch.
inate pan (9 Inch): Glass and stainless steel 9-inch springform pan ideal for making maple tart tatin without the need to flip it out of the pan after baking.
Pie Dough Roller Set: A set including rolling pins, guides, and mats designed to create an even pie crust for a professional-looking maple tart tatin.
Digital Kitchen Scale: Precision scale to measure ingredients accurately for the perfect balance of flavors in your maple tart tatin.
Candy Thermometer (Baking): Ensure your caramel reaches the optimal temperature without burning, critical for a smooth and glossy top on the maple tart tatin.
Silicone Baking Mat/Parchment Paper Set: Non-stick silicone baking mat or parchment paper set to line your pan, making cleanup easy when working with caramel and butter for the filling.
Oven Thermometer: Ensure accurate oven temperature, crucial for achieving the desired texture in a maple tart tatin without burning or undercooking.
Pie Dough Chilling Drawer: A dedicated space to chill pie dough before rolling out, ensuring it's firm enough for handling when making your maple tart tatin.
Non-Stick Baking Mat/Silicone Pad: Large non-stick silicone baking mat that can cover the entire pan and withstand high oven temperatures, useful if you're transferring a hot maple tart tatin onto this surface to cool.
1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
All-purpose flour
1/4 cup (1/2 stick) unsalted butter, cut into 1" pieces
1/4 cup pure maple syrup
1/3 cup sugar
5-6 Fuji, Pink Lady, or Honeycrisp apples (about 2 1/2 pounds), peeled, cored, halved
Vanilla ice cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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