Easy Gluten/Dairy Free French Apple Tarte Recipe!
How To Make Gluten/Dairy Free Tarte Tartin!
Hello again! What a busy few weeks it has been and oh my goodness I have so much to share with you this week (I can’t wait). But first, I am starting the week off with a sweet treat because who doesn’t love sweets?! Fall is just around the corner so in addition to my home updates, I will also be sharing festive fall ideas too =). Today I am back joining some wonderful sweet friends as we share some delicious apple recipes. Mine happens to be a gluten/dairy and even egg free, French Apple Tart, also known as a Tarte Tartin. This happens to be the EASIEST recipe (in my humble opinion) so a great one to throw together. Thank you to Kristen from Ella Claire & Co. for organizing these beautiful blog get togethers!
For the recipe you will need:
For the filling…
- 8 apples
- 1/2 stick of butter (we use Miyokos and which ends up equaling 1/4 of the rectangular pad).
- 1/2 coconut sugar
- 1 tsp. vanilla
- Dash of cinnamon
For the crust…
- 1 cup almond flour
- 1/3 cup arrowroot powder (extra for dusting and rolling dough)
- 2 tbsp. coconut sugar
- 1 tbsp. almond oil (you can use coconut or even avocado)
And here is how easy it is to put this tart together!
Set the oven to 350 degrees. You will use a sauce pan with higher sides for this dish. Begin by cutting up the apples into wedges (the skins also should be removed).
Heat your pan on low heat and start by melting the butter. Add in the coconut sugar as well. Mix this and continue to stir over low heat as everything incorporates together (this will make somewhat of a caramel). Now throw the apples into the caramel mix. And finish off with the vanilla/dash of cinnamon.
Once the apples have cooked a bit and everything is a rich, sticky, gooey color you will set it aside off of the heat and use a fork to lay everything out in a circular pattern. This doesn’t have to be perfect. While the apples cool a bit you can prepare the crust.
For the crust, you will mix up the almond flour, arrowroot powder, the coconut sugar and oil. Keep needing this mixture until it forms a ball of dough. Lay out parchment paper and sprinkle it with arrowroot powder. Place the dough ball on top and begin to roll it out into a circle. You can continue to sprinkle the dough with arrowroot powder to prevent sticking. You will want to roll a circle the size of your pan so that it can wrap around and over the apples.
As you can see in the photo below, you will take your rolled out dough (I kept mine on the parchment paper and literally flipped it on top of the apples with the paper still attached to the back). This helps keep the dough in tact. Then I carefully pressed the dough around the apples.
Now you will place your oven safe pan into the oven and let it bake anywhere from 15-20 minutes. The crust should be firmer but baking times will depend on the oven.
You can’t beat the smell of cinnamon and apples baking together. It is just the best smell!
When the tart is finished baking carefully pull it out and let it cool for a bit. After about 5-10 minutes I put a plate that fit into the pan and over the tart so that I could very gently flip it all upside down… After all this is like an upside cake.
I did have a little piece of crust stick, but was apple to put it right back on. All the butter makes things slide right off perfectly.
After lots of experimenting and practice with Gluten/Dairy/Egg free cooking, I have found it is always wise to let these baked good cool for a little while before serving. This would also be amazing with some coconut milk ice-cream atop! My family ate this tart up in about 2 days, haha! Thanks so much for stopping by and don’t forget to go enjoy these yummy recipes down below too!
Apple Crumble Recipe with Oats by Ella Claire & Co. | Old Fashioned Deep Dish Apple Pie by Handmade Farmhouse | Apple Fritter Bread by Inspired by Charm | Drizzled Caramel Apples by French Country Cottage | GF/DF French Apple Tart- Tarte Tatin by Zevy Joy