Gluten Free Apple Tarte Tatin Recipes

GLUTEN-FREE APPLE TARTE TATIN

Steps:

• 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!

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!