Gluten-Free Tarte Tatin

Ingredients

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• 1.5 cups gluten-free all-purpose flour blend Shop
• 0.75 cup granulated sugar Shop
• 0.5 cup cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1 tbsp ice water
• 0.25 tsp salt
• 6 medium apples (such as Honeycrisp or Gala), peeled, cored, and quartered
• 0.5 cup unsalted butter, for caramel
• 0.75 cup granulated sugar, for caramel Shop
• 1 tsp pure vanilla extract Shop

Instructions

1. 1 For the gluten-free pastry dough, combine the gluten-free all-purpose flour blend and salt in a large bowl. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This should take about 5-7 minutes and will create a flaky texture.
2. 2 In a small bowl, whisk together the egg yolk and ice water. Gradually add this wet mixture to the dry ingredients, mixing until the dough just comes together. Be careful not to overmix, as this can make the pastry tough. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
3. 3 While the dough chills, prepare the caramel and apples. In a 9-inch oven-safe skillet (cast iron works wonderfully), melt the 0.5 cup of unsalted butter over medium heat until it begins to foam, about 2-3 minutes. Stir in the 0.75 cup of granulated sugar and the vanilla extract, cooking without stirring for about 8-10 minutes, or until the sugar melts and turns a deep amber color. Swirl the pan occasionally to ensure even caramelization, but avoid stirring to prevent crystallization.
4. 4 Carefully arrange the quartered apples tightly in the skillet over the caramel, cut-side down. Pack them in as snugly as possible, as they will shrink during baking. This arrangement will create the beautiful pattern on top of the finished tart, taking about 10-15 minutes to complete.
5. 5 Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled gluten-free pastry dough into a circle slightly larger than your skillet, about 10-11 inches in diameter. This should take about 5 minutes of gentle rolling.
6. 6 Carefully place the rolled-out pastry dough over the apples in the skillet, tucking the edges down around the fruit and into the sides of the pan. This step seals in the apples and caramel, about 2-3 minutes. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and puffed, and the caramel is bubbling around the edges. The aroma of baked apples and caramel will fill your kitchen.
7. 7 Once baked, carefully remove the skillet from the oven and let it cool on a wire rack for about 10-15 minutes. This resting period allows the caramel to set slightly, making it easier to invert. Then, place a serving plate over the skillet and, with oven mitts, confidently invert the tart onto the plate. If any apples stick, gently rearrange them. Serve warm, allowing the flavors to meld, for about 5 minutes before slicing.

Nutrition (per serving)

Tips & Notes

• Tip: Pack the apples tightly in the pan; they shrink as they cook and loose apples leave gaps in the finished tart.
• Tip: Rest the tart only 5 minutes before flipping. If it cools too long the caramel hardens and the apples stick.
• Substitution: Firm pears work in place of apples; reduce the stovetop cooking time by a few minutes.
• Storage: Best the day it is made. Refrigerate leftovers up to 2 days and rewarm in a low oven.

Common questions