Friday, December 8, 2017

Coconut crust apple tarte tatin

(With video too 💕😊)

For me apples and apple desserts, alongside pumpkin foods, mean fall and winter holidays. And what can be better than something sweet, fast and tasty for your holiday table?
It's not the healthiest dessert in the world, but it's a lot healthier than other desserts (or even other apple tarts), it's quick, tasty and really fragrant!
Also, it's oil free and gluten free if you don't eat oil or gluten.
The crust has a slight peanuty taste that goes really well with the spices and the filing.

Ingredients (for a 8 inch or 20 cm pie dish or tart pan):
- 28 g (1/4 cup) coconut flour
- 25 g (2.5 tbsp) tapioca flour (starch)
- 65 g (1/4 cup) peanut butter (I use unsalted)
- 30 g (2 tbsp) unrefined brown sugar
- 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)
- 55 ml (1/4 cup) plant milk of choice

- 500 g (3 big) apples, cut in thick slices (I prefer to use apples that are a little bit tart, if not, the filing will be too sweet)
- 100 g (1/2 cup) unrefined brown sugar
- 1.5 - 2 tsp apple pie spice
- juice of a lemon – about 40-50 ml
- a splash of vanilla extract

Preheat your oven for at least 15 minutes on medium heat before baking.
Mix all your filing spices and let everything sit for 10-15 minutes in a covered bowl.
Heat a saucepan on medium-low heat and add you filing into it. Cook it covered with a lid on medium-low heat until the apples start to soften. Stir from time to time, because you don't want t burn your filing. Let it cool a little bit.
For the crust add your dry ingredients into a bowl and mix until well combined.
Add your wet ingredients and mix until you have a firm yetreally pliable dough. Knead for a little bit, then roll the dough until it's about 7-10 mm thick (or roughly almost 1 cm). More than that I found out that's too thick.
Pour your filing into the pie dish, then add your crust on top. Bake on medium heat for 25-30 minutes. More than that will transform your tarte tatin filing into mush, and you want your apples to be soft, but still hold their form.

Other nut or seed butter instead of peanut butter. Just keep in mind that the taste of the butter will persist in the crust.
Other (recommended) non liquid sweetener instead of unrefined brown sugar

You have the video for this recipe here too:

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