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Gluten Free Tarte Tatin

Name: Gluten Free Tarte Tatin
Prep time: 25 min
Cook time: 40 min
Cuisine: Mediterranean
Ingredients: For the dough:; 250 g Farina; 1 (50g) egg; 150 g butter; 50 g sugar; 50 g water; For the apples:; 1000 g sour apple; 800 g water; 200-300 g sugar; 5 g citric acid; For the caramel:; 200 g sugar; 5 g salt; 50 g butter

1 person

60-65 min

This traditional French upside-down apple tart is an absolute treat for the taste buds.

Sometimes described as “toffee apples for adults”, tarte tatin is a glorious feast of sticky sweet caramel, juicy apples and crisp pastry. It turns the traditional apple cake on its head, placing the toffee-topped apples on the outside and leaving the supporting pastry base almost hidden underneath. This gluten free tarte tatin recipe goes for a gluten free shortcrust pastry, which offsets the sugary fruit perfectly and makes the tarte extra sturdy and extra buttery. Serve with a dollop of crème fraiche or vanilla ice-cream.

Cook

Preparation

in 25 minutes

Cooking

in 35-40 minutes

Temperature

200 °C

For a tart pan with a diameter of 26 cm:

Prepare the shortcrust pastry, wrap it in plastic wrap, and refrigerate.
Heat water, sugar, and citric acid.
Peel, quarter, and core the apples, then blanch them for about 4-6 minutes and drain.
Preheat the oven to 200°C (392°F).
Melt the sugar in portions of about 70g to make caramel, add salt, and evenly distribute it in a buttered tart pan.
Distribute butter flakes over the caramel.
Place the blanched apples with the peel side down on the caramel and cover with the shortcrust pastry.
Place the tart pan on baking parchment and bake in the oven at 200°C (392°F) for 35-40 minutes. It may overflow.
After baking, invert the tart onto a serving plate.

Ingredients

For the dough:

250

Farina

1 (50g)

egg

150

butter

sugar

water

For the apples:

1000