Gluten-Free Apple Tarte Tatin
A gluten-free apple tarte Tatin features a pastry crust made from rice, amaranth, and almond flour, complementing its caramelized apple filling.
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Instructions
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Preheat the oven to 425 F.
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In a large bowl, sift amaranth, almond, and rice flours, then whisk in sugar and salt.
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Cut the butter into the flour mixture, then add the lightly beaten egg and mix until a dough ball forms.
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Wrap the dough in waxed paper and refrigerate for 30 minutes.
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In an 8-inch skillet over medium heat, melt 5 tablespoons butter, then stir in sugar and cook for 1 minute to create a caramel sauce.
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Arrange one layer of apples, cut side down, in the skillet and simmer in the caramel for 15 minutes until tender; remove from heat.
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Dust waxed paper with rice flour, place the chilled dough on it, cover with another sheet of waxed paper, and roll to 1/16th-inch thick; cut a 10-inch circle.
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Carefully place the dough over the apples in the skillet, peel off the waxed paper, and gently press the outer edges of the dough with a fork.
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Bake for about 20 minutes, or until the tart crust is golden brown.
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Cool for 5 minutes, then invert the tart onto a 10-inch serving plate.