Apple Cider Tart Tatin
A Tart Tatin is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. I developed this recipe when I was preparing for a class all about apples. It turned out amazingly well, but was not going to be able to fit into my class. I still wanted to be sure to share it with you, though! This Tart Tatin is sweetened with apple cider so it is completely refined sugar free! As always, it is also gluten free and dairy free but FULL of amazing flavor! It is a bit more difficult than some of my other desserts, but once you get past flipping it over, you are home free! The “flip” can be a bit intimidating, but remember that this is supposed to be a rustic tart. The macadamia nuts are totally optional, but I must say that the added crunch is really a lovely surprise when you bit into it! If some of the apples fall out, just place them back and enjoy! It is definitely worth the effort!
Ingredients:
2 cups organic apple cider
4 Tbsp. vegan butter (Myoko’s)
½ cup coconut sugar
6-7 firm baking apples (Pink Lady or Granny Smith ~ 3 lbs)
1 tsp. vanilla extract
Pinch of sea salt
¼ cup macadamia nuts, toasted and salted, roughly chopped
Crust:
1 ¼ cups KA gluten free measure for measure flour
2 Tbsp. date sugar
½ tsp. sea salt
4 Tbsp. vegan butter, cut into ½” dice
4 Tbsp. spectrum shortening, cut into ½” dice
1 large egg
1 Tbsp. apple cider vinegar
Ice water as needed
Directions:
Place butter and shortening in freezer while prepping dry ingredients
Prepare crust by combining dry ingredients in a large bowl. Add cold butter and shortening and use a pastry knife to break it up into crumbly pea sized chunks
Whisk the egg and vinegar until very foamy and mix into dry ingredients. Stir until mixture holds together, adding 1-3 additional Tbsp. of ice water if necessary.
Shape into a ball and chill for an hour or up to overnight
To make filling: Working over medium heat, allow apple cider to simmer in 10” cast iron skillet for ~10 minutes or until it has evaporated by about half.
Meanwhile, cut ends off apples, half and core them. Cut them into quarters or leave as halves depending on the look you like.
Preheat oven to 375 and remove dough from refrigerator.
Add butter, salt, vanilla and sugar to apple cider and simmer, stirring to combine.
Add apples to caramel and toss, lightly coating them. Continue to cook apples in caramel, tossing every couple of minutes until apples have released most of their water and they are tender yet still firm.
Roll out dough to just larger than the widest part of pan, between 2 pieces of plastic wrap. Remove the top piece and tuck the bottom under the crust so that it holds it together, but you can still handle the dough. You don’t want to touch the plastic to the hot pan.
Position the apples how you would like them in pan with flat side up. Sprinkle macadamia nuts in the crevices. Lay the dough down over top of the apples and tuck the edges in, creating a blanket around the apples and place in oven
Bake for about 40 minutes until crust is golden brown and crisp
Remove from oven, let cool for about 2-3 minutes before carefully turning out onto a serving plate.