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Gluten Free Apple Tarte Tatin

Makes 1 tarte tatin

This type of apple tart is baked upside-down, with the fruit under the buttery pastry and then inverted before serving. It is typically made with eating apples which must be crammed into the hot sugar syrup.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • GLUTEN FREE FLAKY PASTRY
  • 100g FREEE White Bread Flour
  • pinch of salt
  • 75g butter, chilled
  • 1 egg
  • flour, for dusting
  • APPLE FILLING
  • 50g butter
  • 150g soft brown sugar
  • 5 eating apples

Gluten Free Flaky Pastry

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Cut the chilled butter into three equal pieces.
  3. Add one third to the bowl and using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Break the egg into the bowl and stir to make a dough. If this does not happen easily add a teaspoon of water.
  5. Dust the work surface liberally with flour, place the dough in the middle and dust with flour.
  6. Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.
  7. Cut the second piece of butter into 2mm/⅛” thin slices and lay them in the middle of the pastry, in lines just touching each other.
  8. Gently lift the left side of the pastry over and onto the middle of the butter.
  9. Now lift the right side of the pastry, folding it over so the butter is covered.
  10. Press around the edges and pinch any cracks to make sure no butter is exposed.
  11. Dust the pastry with flour, turn it over and dust the other side.
  12. For the second time roll the dough into a 20 x 30cm/8 x 12" rectangle.
  13. Cut the last piece of butter into 2mm/⅛” thin slices and arrange them in lines covering the middle of the pastry.
  14. Carefully lift the left and right sides of the pastry over the butter to meet in the middle.
  15. Once again press around the edges and pinch any cracks making sure no butter is exposed.
  16. Slowly and gently fold the pastry in half, dust it with flour and chill for at least 5 minutes.

Apple Tarte Tatin

  1. Pre-heat the oven.
  2. Allow the pastry to come back to room temperature.
  3. Melt the butter in a 20cm/8” round, solid, metal dish or frying pan.
  4. Add the sugar, stir to combine and bake for 10 minutes until the sugar has melted.
  5. Carefully remove the dish from the oven and stir the sauce.
  6. Quarter and core the apples, leaving the skin on.
  7. Arrange all the apple quarters tightly in the hot sauce skin side down if possible.
  8. Bake for 20 minutes.
  9. Dust the work surface with flour, put the pastry in the middle and dust it with flour.
  10. Roll the pastry into a circle just a little larger than your dish and chill for 5 minutes.
  11. Carefully slide it onto the pan over the apple.
  12. Working quickly, trim away any pastry hanging over the edge of the dish.
  13. Make a couple of cuts in the pastry for steam to escape.
  14. Bake for 30-35 minutes until the pastry is golden.
  15. Remove from the oven and leave to cool.
  16. Gently warm the base of the dish to loosen the syrup.
  17. Place a large plate over the top of the dish, carefully invert everything and allow the tarte tatin to slide onto the plate so the apples are on top and the pastry is at the bottom.

Equipment

20cm/8” round, solid, metal dish or frying pan and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

15 minutes + 25 minutes + 30-35 minutes

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Ingredients

Change Quantities:
  • GLUTEN FREE FLAKY PASTRY
  • 100g FREEE White Bread Flour
  • pinch of salt
  • 75g butter, chilled
  • 1 egg
  • flour, for dusting
  • APPLE FILLING
  • 50g butter
  • 150g soft brown sugar
  • 5 eating apples

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