Gluten-Free Apple Tarte Tatin

Plate with Tarte Tatin garnished with mint leaves

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Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 8 servings
Yield: 1 tarte
Nutrition Facts (per serving)
381 Calories
19g Fat
51g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 381
% Daily Value*
Total Fat 19g 25%
Saturated Fat 10g 49%
Cholesterol 61mg 20%
Sodium 192mg 8%
Total Carbohydrate 51g 19%
Dietary Fiber 5g 18%
Total Sugars 35g
Protein 4g
Vitamin C 6mg 31%
Calcium 43mg 3%
Iron 1mg 5%
Potassium 245mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (2 1/2 ounces) unsalted butter, cut in small pieces

  • 1 extra-large egg

For the Apple Filling:

  • 5 to 6 medium apples, peeled, cored, and halved

  • 5 tablespoons (2 1/2 ounces) unsalted butter

  • 1 teaspoon cinnamon

  • 1/2 cup sugar

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl, sift the amaranth, almond and rice flours. Whisk in sugar and salt.

  3. Use a pastry cutter, fork, or your fingers to work the butter into the flour.

  4. Add the lightly beaten egg and stir just until the mixture forms a ball. Wrap in waxed paper and refrigerate for 30 minutes.

  5. 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.

  6. 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.

  7. Preheat oven to 425 F.

  8. 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.

  9. 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.

  10. Bake for about 20 minutes or until the tart crust is golden brown.

  11. Cool for 5 minutes and invert on a 10-inch serving plate.

  12. Cut, serve, and enjoy!

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