Karen's tarte tatin Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

PORTIONS: 8



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Requires 10" (25 cm) diameter cast iron or nonstick ovenproof skillet

ORGANIC INGREDIENTS

Pastry :

  • 175 g (1 1/4 cups) all-purpose flour "La Merveilleuse"
  • 1 ml (1/4 tsp) salt
  • 115 g (1/4 lb) coconut oil, firm at room temperature*
  • 52.5 to 60 ml (3 1/2 to 4 tbsp) ice water
  • 7.5 ml (1 1/2 tsp) Apple cider vinegar

Apple mixture:

  • 45 ml (3 tbsp) Vegetable margarine*
  • 165 g (3/4 cup) cane sugar
  • 6 to 8 Paulared apples, peeled, cored and sliced​​**

PREPARATION

Pastry:

  1. In a food processor, combine the flour, salt and coconut oil. Pulse until mixture forms small crumbs, about 10 pulses per second.
  2. In a small bowl, combine the water and apple cider vinegar.
  3. Pour half of the liquid into the food processor, still mixing in pulses, about 3 pulses per second. Continue with the liquid until the dough forms.
  4. Remove the dough from the food processor bowl and flatten it to form a disc about 12 cm (5 in) in diameter. Wrap in plastic wrap and refrigerate for about 30 minutes or until the dough firms up slightly (much like the texture of play dough). It should be avoided to let it harden by too long refrigeration time because it will then be difficult to handle.

Apple mixture:

  1. Preheat the oven to 220 °C (425 °F).
  2. Melt the margarine over medium-low heat in an oven-safe pan. Remove from the heat and distribute the sugar evenly over the top of the melted margarine.
  3. Arrange the apple quarters in a rosette, rounded side down, over the sugar / margarine mixture.
  4. Over medium-high heat, cook until apples soften and caramel begins to turn golden (about 10 to 12 minutes). Make sure, however, not to thicken the caramel too much. Remove from heat and grease the edge of the pan.
  5. Using your hands, gently flatten the pie crust directly onto a plastic wrap to obtain the same diameter as the pan.
  6. Turn the dough over and place it on top of the apples, then gently remove the plastic wrap. Make sure the edges of the dough are touching the sides of the pan.
  7. Bake on the middle oven rack until the crust is golden, about 25 to 30 minutes. Cool for a few minutes then invert onto a serving platter.
Karen's tarte tatin Gluten-free, dairy-free (casein-free), hypotoxic and vegan recipe. By: Cuisine l'Angélique

The famous upside-down tart… and stunning, prepared with tangy apples from Quebec.

TIP

* If you are not on a dairy-free diet, you can substitute coconut oil for butter. The tarte tatin is also traditionally prepared in this way. If you are on the hypotoxic diet, you can also use ghee (cooking butter), which is compliant since the casein has been removed.

** Traditionally, this pie is made from Granny Smith apples. To highlight our apples from Quebec, we enjoyed cooking it with Paulared for its slightly tart taste as well as its firmness after cooking.