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Apple Tart-Tatin With Almond-Flour Crust

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A classic French dessert made by caramelizing apples in a cast-iron pan and then topping with a pastry crust. Our gluten-free crust is extra rich and nutty because it’s made from almond flour.

Makes four servings
  • 2 cups almond flour
  • 1/2 tsp. sea salt
  • 2 tbs. coconut oil
  • 1 tsp. almond extract
  • 1 egg
  • 1/4 cup maple syrup
  • 6 to 8 baking apples, such as Granny Smith or Haralson, peeled, cored, and cut into slices

Preheat oven to 400 degrees F. Mix the almond flour, salt, coconut oil, almond extract, and egg together in a food processor until a smooth dough forms. Shape into a flat circular disc on a piece of wax paper and chill while you prepare the apples. Heat the maple syrup in a 9-inch cast-iron skillet and arrange the apple slices to cover the skillet bottom. Cook over medium-low heat until the bottoms of the apples are caramelized and brown. Remove from heat. Roll out the almond pastry dough to make a 12-inch circle, place the pastry on top of the apples, and tuck it down the sides of the pan. Place the pan in the oven and bake for 12 to 18 minutes until pastry is golden brown. Remove from oven and place a plate on top of the pastry. Carefully flip the pan over onto the plate to invert the apple tart. Allow the tart to cool on the plate for at least 20 minutes, cut into wedges, and serve with a scoop of ice cream or a drizzle of yogurt if desired.

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