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Home Appel tarte tatin

Appel tarte tatin

Recipes Gluten-free Baking Dessert Sugar-free

Who says Tarte Tatin can only be made with lots of sugar? This gluten-free and sugar-free apple tarte tatin is just as easy as the original recipe and therefore much healthier! On Instagram I saw quite a few tarte tatin photos lately, probably because of the autumnal weather, and I had to come up with a gluten-free and sugar-free version.

x_ckl_recipe_markerApple tarte tatin This recipe is based on a classic. The main difference is that this tarte tatin is sweetened with natural sugars. Better for your body and just as tasty! Apple tarte tatin Dessert French 6 40 min 1 hour 10 min

Preheat the oven to 220°C.
Put the flour together with the baking powder, baking soda, melted coconut oil, salt, 1 teaspoon of cinnamon, milk and coconut blossom sugar in the food processor and knead for about 5 minutes. Is the dough too dry? Add a little extra almond milk. Is the dough too wet? Add a little more flour. Shape the dough into a nice ball.
Peel the apples and slice them into pieces about 1 cm thick. Heat some coconut oil in a pan and lightly fry the apple slices (about 10 minutes over low heat). Squeeze the juice of half a lemon (a whole lemon is fine too, taste first) over them. The 2 teaspoons of cinnamon can be added to the apple pieces.
Grease a springform pan of about 20 cm with coconut oil or olive oil. Place the apple slices on the bottom; arrange them tightly in a clockwise direction. Cut some apple pieces to size for the center of the tarte tatin. Sprinkle with a little more lemon juice and cinnamon and pour all the liquid from the pan over the apple pieces.
Then cover the apples with a layer of dough about 2–3 cm thick. This will become the base. If the dough is difficult to knead, you can push together smaller pieces little by little. Make sure you press the dough firmly, also against the edge of the springform pan.
Bake the tarte tatin for about 30–40 minutes; baking time may vary per oven.

Recipes Gluten-free Baking Dessert Sugar-free 250 grams gluten-free baking mix (or 125 grams buckwheat flour and 125 grams almond flour) 150 grams coconut oil pinch of salt 75 ml plant-based milk (e.g., almond milk) 1 teaspoon baking powder 1/2 teaspoon baking soda 30 grams coconut blossom sugar 1 teaspoon cinnamon 2 Jonagold apples 1 lemon 2 teaspoons cinnamon Food processor Frying pan Springform pan Citrus juicer Paring knife Measuring spoons Baking bakken Knives knives Cake molds pie-dish Frying Pan with Enameled Non-Stick Coating frying-pan-with-enameled-non-stick-coating OXO Good Grips Measuring Scoops 5 Pieces Oxo Good Grips ["Maatschepje"] Blackwell Knife Block - Laguiole - Olive Wood - Chef's Knife, Bread Knife, Meat Knife, Office Knife & Paring Knife 6-piece Blackwell Messenblok Blackwell Knife Set (Chef's knife + office knive) - Japanese style - 67 layers damask steel - VG10 - 2-piece Blackwell Messenset Applesauce Cake foodies-appelmoescake Cantuccini cookies foodies-cantuccini Apple Muffins foodies-appel-muffins Sugar-free and gluten-free apple pie foodies-suikervrije-en-glutenvrije-appeltaart

Recipe

Apple tarte tatin

This recipe is based on a classic. The main difference is that this tarte tatin is sweetened with natural sugars. Better for your body and just as tasty!

Course	Dessert
Kitchen	French
Servings	6

Preparation time

Preparation time	40 min
Total	1 hour 10 min

Equipment

Food processor
Frying pan
Springform pan
Citrus juicer
Paring knife
Measuring spoons

Ingredients

250 grams gluten-free baking mix (or 125 grams buckwheat flour and 125 grams almond flour)
150 grams coconut oil
pinch of salt
75 ml plant-based milk (e.g., almond milk)
1 teaspoon baking powder
1/2 teaspoon baking soda
30 grams coconut blossom sugar
1 teaspoon cinnamon
2 Jonagold apples
1 lemon
2 teaspoons cinnamon

Apple tarte tatin

Preheat the oven to 220°C.
Put the flour together with the baking powder, baking soda, melted coconut oil, salt, 1 teaspoon of cinnamon, milk and coconut blossom sugar in the food processor and knead for about 5 minutes. Is the dough too dry? Add a little extra almond milk. Is the dough too wet? Add a little more flour. Shape the dough into a nice ball.
Peel the apples and slice them into pieces about 1 cm thick. Heat some coconut oil in a pan and lightly fry the apple slices (about 10 minutes over low heat). Squeeze the juice of half a lemon (a whole lemon is fine too, taste first) over them. The 2 teaspoons of cinnamon can be added to the apple pieces.
Grease a springform pan of about 20 cm with coconut oil or olive oil. Place the apple slices on the bottom; arrange them tightly in a clockwise direction. Cut some apple pieces to size for the center of the tarte tatin. Sprinkle with a little more lemon juice and cinnamon and pour all the liquid from the pan over the apple pieces.
Then cover the apples with a layer of dough about 2–3 cm thick. This will become the base. If the dough is difficult to knead, you can push together smaller pieces little by little. Make sure you press the dough firmly, also against the edge of the springform pan.
Bake the tarte tatin for about 30–40 minutes; baking time may vary per oven.

Cooking mode Prevents your screen from going to sleep

This gluten-free apple tarte tatin is a delicious alternative to the classic version. By using coconut oil, almond milk and coconut blossom sugar the recipe is also dairy-free. Serve it warm, optionally with a scoop of coconut ice cream or a drizzle of plant-based whipped cream.

Preferably use Jonagold apples because they stay nice and firm during baking and give a pleasant sweet-tart flavor. With the right measuring spoons you ensure you measure the cinnamon and other ingredients accurately for a perfect result.

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