|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple tarte Tatin (tah TAN) is a classic French, caramelized apple upside-down dessert. Each wedge is thinner than traditional apple pie and has a lovely, rustic glow. This gluten-free apple tarte Tatin recipe replaces the usual wheat flour-based pastry with one made from amaranth flour, rice flour, and almond meal.
The tarte Tatin originated at the Hotel Tatin in the Loire Valley of France in the 1800s. Sisters Stephanie and Caroline Tatin ran the hotel and created the delicious dessert for their guests. Its fame spread. While the sisters did not name the dessert after themselves (or ever publish a cookbook), this honor came from the French author Cumonsky.
This gluten-free apple tatin recipe is adapted from a recipe entitled "Tarte Tatin" by British cookbook author Grace Cheetham. The original recipe appears in her book "A Cook's Bible—Gluten-Free, Wheat-Free and Dairy-Free Recipes."
- For the Pastry:
- 1/2 cup amaranth flour
- 1/2 cup almond meal
- 1/3 cup white rice flour
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter (cut in small pieces)
- 1 extra-large egg
- For the Apple Filling:
- 5 to 6 medium apples (peeled, cored and halved)
- 5 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 cup sugar
Gather the ingredients.
In a large mixing bowl, sift the amaranth, almond and rice flours. Whisk in sugar and salt.
Use a pastry cutter, fork, or your fingers to work the butter into the flour.
Add the lightly beaten egg and stir just until the mixture forms a ball. Wrap in waxed paper and refrigerate for 30 minutes.
In a heavy 8-inch skillet over medium heat, melt 5 tablespoons butter. Stir in sugar and cook for about 1 minute, creating a caramel sauce.
Place one layer of apples, cut side down in the skillet. Simmer the apples in caramel sauce for about 15 minutes—until apples are tender, but not soft and mushy. Remove the skillet from heat.
Preheat oven to 425 F.
Lightly sprinkle a large sheet of waxed paper with rice flour. Place the chilled pastry dough on the flour-dusted paper and cover with a second large sheet of waxed paper. Use a rolling pin to roll the dough to about 1/16th-inch thick. Place a 10-inch dinner plate on the dough and use a knife to cut around the plate. This makes a nice uniform circle.
Carefully lift the dough on the waxed paper and place it evenly over the apples in the skillet. Slowly peel the waxed paper away from the dough. Use a fork to gently press down on the outer edges of the dough.
Bake for about 20 minutes or until the tart crust is golden brown.
Cool for 5 minutes and invert on a 10-inch serving plate.
Cut, serve, and enjoy!