Recipes Gluten-free Baking Dessert

Who says Tarte Tatin can only be made with lots of sugar? This recipe for gluten-free and sugar-free apple tarte tatin is just as easy as the original recipe and thus a whole lot healthier! On Instagram, probably due to the autumnal weather lately, I saw the requisite tarte tatin pictures passing by and I had to and would come up with a gluten-free and sugar-free version.

Recipe

Apple tarte tatin

This recipe is based on a classic. The big 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 hr 10 min

Ingredients

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

Apple tarte tatin

Preheat the oven to 220 degrees
Put the flour together with baking powder, baking soda, melted coconut oil, salt, 1 teaspoon of cinnamon, milk and coconut blossom sugar in the food processor and let it go for about 5 minutes. Is the dough too dry? Add some extra almond milk. Is the dough too wet? Add some extra flour. Turn the dough a nice ball.
Peel the apples and cut into slices of about 1 cm thick. Heat some coconut oil in a pan and slightly fry the apple slices (about 10 minutes on low heat). Squeeze the juice of half a lemon (whole lemon is also allowed, first taste) above. The 2 teaspoons of cinnamon are allowed with the apple pieces.
Grease a spring form of approximately 20 cm with coconut oil or olive oil. Place the apple slices on the bottom; Place them against each other clockwise. Cut some pieces of apple to size in the middle of the tarte tatin. Sprinkle with some lemon juice and cinnamon and pour all the moisture out of the pan over the apple pieces.
Then cover the apples with a layer of dough about 2/3 cm thick. This will be the soil. If the dough is not to knead well, you can push smaller patches against each other. Make sure you push the dough well, also against the edge of the spring form.
Bake the tarte tatin in about 30-40 minutes, the baking time can differ per oven.

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