tarte tatin
Create a little piece of French-patisserie heaven in your own kitchen.
Thought eating a tarte tatin was something you could never do? Now you can! As usual it really is worth the effort of getting the xanthum gum as it will make a difference to the pastry, but don't worry if you can't as the pastry will still work without it. But do buy local, organic apples as these will really add to the meltingly sweet taste of the tart.
preparation time 20 minutes, plus 30 minutes chilling time cooking 40 to 55 minutes serves 6
contains: egg, nuts
5 tablespoons dairy-free margarine½ cup fruit sugar7 apples, peeled, cored, and cut in halfrice flour for dustingdough:⅓ cup plus 1½ tablespoons rice flour½ cup gram flour½ cup finely ground blanched almonds 5 tablespoons fruit sugar
1 teaspoon xanthum gum5 tablespoons chilled dairy-free margarine1 beaten extra-large egg1 Sift the flours and almonds into a large mixing bowl and stir the fruit sugar and xanthum gum. Cut the dairy-free margarine into small pieces and, using cold fingertips, rub it into the dry ingredients until the mixture resembles fine bread crumbs.
2 Make a well in the middle and add the egg, mixing lightly with a round-bladed knife so the dough begins to hold together. Continue adding the egg gradually until it is all mixed in and the mixture begins to come together to form a sticky dough.
3 Shape the dough into a ball; wrap in waxed paper and put in the refrigerator at least 30 minutes. This amount will line a 10-inch tart pan, 11/4 inches deep, or five 5-inch tartlet pans, 3/4 inch deep.
4 The dough can also be made in a food processor. Simply tip the sifted flours, ground almonds and sugar into the bowl, add the margarine, and blend until the mixture resembles fine bread crumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough, adding a little extra water if needed.
5 Melt the margarine gently in an 8-inch heavy-bottom skillet with an ovenproof handle. Sprinkle the sugar over the top, then arrange the apple halves, cut-side down, in one layer.
6 Cook over gentle heat 20 to 30 minutes until the apples are soft and golden and the liquid caramelizes; remove from the heat.
7 Heat the oven to 425°F. Roll out the dough on a surface liberally dusted with rice flour into a circle that is slightly larger than the skillet. Be careful, as the dough will still be slightly sticky. Trim the dough neatly into a circle with a knife. Carefully lift the dough with a metal spatula and place it on top of the pan, completely covering the apples; tuck in the edge.
8 Place the pan in the hot oven and bake 20 to 25 minutes until the pastry is golden brown; take the tart out of the oven and leave to cool in the pan 2 minutes. Place a serving plate, upside-down, over the top of the pan, then, holding the pan and plate together, turn them over so the tarte tatin turns out onto the serving plate with the caramelized apples on top and serve.
related ingredients: fruit sugar,
gram/chickpea flour,
oat milk,
rice flour,
xanthum gum
