Gluten-free tart tatin
Who doesn’t know the famous tarte tatin? The famous pie that has fallen on the ground, the dough of which has been positioned on top and served as is. From this little story was born this delicious pie made of caramelized apples covered with a pie dough. So we offer you this gluten-free tarte tatin recipe made with teff flour, rice and chestnut.
Ingredients :
- dough:
- 80g brown rice flour
- 50 g chestnut or lupine flour
- 50g teff flour
- 100g butter
- 20 g whole sugar
- 1 pinch of salt
- 1 little water
- 20ml coconut oil (optional)
- Trim:
- 7 apples
- 40 g whole sugar
- 1 knob of butter
Preparation :
-
1
To make this gluten-free tatin recipe, start by making the pie dough. To do this, pour the rice, teff and chestnut flours into a container. Mix then add the whole sugar, the pinch of salt and the softened butter which is easier to combine. Mix then add the coconut oil if necessary to obtain a paste which must be homogeneous. Form a ball of dough, film in contact and reserve in the fridge.
-
2
Prepare the apples by peeling them and removing the core. Cut them into quarters and pour over them a little lemon juice so that the fruits do not brown. In a thick-bottomed saucepan over medium heat, pour 40 g of whole sugar and melt it with the knob of butter. As soon as the caramel forms, arrange the apples on the caramel.
Technical moves
How to make a caramel?
-
3
About 3 minutes later, turn the apples over so that they cook on the other side in order to caramelize them evenly. If necessary, cover the pan so that the apples are tender for about 2-3 minutes. If the caramel is a little too thick, add a tbsp. hot water.
Technical moves
How to make a caramel?
-
4
Arrange the apples on the bottom of the pie dish or hoursld to miss and pour all the caramel on them. Take the dough out and roll it out with a rolling pin on a sheet of baking paper to a thickness of 3-5 mm thick. If the dough sticks a little too much to the rolling pin, lay another baking paper over the dough to roll it down. Finally position the dough on the apples by folding the edge well and pinching the sides.
Technical moves
How to make a caramel?
Roll out a dough
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5
Preheat the oven to 180°C and bake for about 35 minutes. The top of your gluten-free dough should be golden when it comes out of the oven. Let your gluten-free cooking recipe cool before unmolding it on a presentation dish. This way you will have the dough again on the bottom and the apples on top.
Tips
With this tatin recipe, having a gluten intolerance does not mean giving up on good traditional recipes. Of course, to taste this pie, a scoop of vanilla ice cream will do wonders.
