Apple Tarte Tatin Recipe

When fall gives you apples, make a tart! Tarte tatin, to be exact—an upside down dessert featuring caramelized apples. This French favorite is often made with puff pastry, but we switched up the crust with a mix of nutty granola, gluten-free coconut flour, and sweet maple syrup. It’s the perfect ending for dinner parties!

Apple Tarte Tatin

Yield: 8 to 10 servings
Active Time: 20 minutes
Total Time: 45 minutes

Ingredients

For the filling
2 tablespoons Organic Valley Farms Organic Ghee
6 small Gala or Fuji apples, peeled, cored, and quartered
½ cup granulated sugar
¼ cup apple cider
Zest of 1 lemon
Juice of half a lemon
1 teaspoon vanilla extract

For the crust
2 cups purely elizabeth Maple Walnut Probiotic Granola
½ cup pecans
1 large egg
½ cup coconut flour
2 tablespoons maple syrup
⅛ teaspoon sea salt

Instructions

Make the filling
Preheat the oven to 350 degrees F. Add ghee to a cast-iron pan or Dutch oven and melt over medium heat. Add apples (cut-side down) and sauté for 3 to 5 minutes. Add sugar, apple cider, lemon zest, and juice, and vanilla. Sauté until liquid has reduced and apples are slightly tender, about 8 to 10 minutes. Off heat, flip apples so the cut side is up, and be sure they’re distributed evenly, completely covering the bottom of the pan.

Make the crust
Add granola and pecans to a food processor; pulse until crumbly (like the texture of cornmeal). Add egg, coconut flour, maple syrup, and salt, then continue processing until large clumps form. Sprinkle crust over the apples and gently push down until fruit is covered. Bake for 20 to 25 minutes, until sugar is bubbling. Let cool for 10 minutes, then invert on a plate. Serve warm or at room temperature.

Recipe credit: Angela Gaines