- June 30, 2018 at 8:38 pm #387366mosParticipant
Apple Tarte Tatin
5-6 peeled, cored and halved apples
5 tbs butter
1 tsp cinnamon
1/2 cup sugar
1/2 cup amaranth flour
1/2 cup almond meal
1/3 cup white rice flour
5 tbs sugar
1/4 tsp salt
5 tbs butter, cut in small pieces
Make tart pastry- Sift amaranth, almond and rice flours. Whisk in sugar and salt. Use a pastry cutter, fork or fingers to work the butter into the flour.
Add the lightly beaten egg and stir just until the mixture forms a ball. Wrap in waxed paper and refrigerate for 30 min.
Make caramelized apples- Over medium heat, melt 5 tbs butter in a heavy 8- inch skillet. Stir in sugar and cook for about 1 min.
Place one layer of apples, cut side down in the pan. Simmer apples in caramel sauce for about 15 min – until apples are tender, but not soft and mushy. Remove the skillet from heat.
Preheat oven to 425°
Lightly sprinkle a large sheet of waxed paper with rice flour.
Place the chilled pastry dough on the flour dusted paper and cover with a second large sheet of waxed paper. Use a rolling pin to roll the dough to about 1/16th-inch thick. Place a 10-inch dinner plate on the dough and use a knife to cut around the plate.
This makes a nice uniform circle. Carefully lift the dough on the waxed paper and place it evenly over the apples in the skillet. Slowly peel the waxed paper away from the dough.
Use a fork to gently press down on the outer edges of the dough.
Bake for about 20 min or until the tart crust is golden brown.
Cool for 5 min and invert on a 10 inch serving plate. Serves 8
- You must be logged in to reply to this topic.