Tarte Tatin

Tarte Tatin Challenge accepted!  And that was the easiest thing.  Finding a recipe proved much tricker.  I wanted dairy free, and non puff pastry version.  It seems like most recipes just opted for the easy way out, using a sheet of ready made pastry.  So here is what I came up with.  Didn't turn out too bad either, if I may say so myself!  Will I make it again?  Probably not, as it did use a lot of fat and sugar.  Can't quite convince myself that tarte tatin is 'healthy' despite the apple. x

Tarte Tatin (Serves 4)

Dough:

1 1/4 cups plain flour

1/2 cup coconut oil

pinch of salt

3 tablespoons cold water

1 tablespoon cider vinegar

Combine flour, salt and coconut oil, until the mixture resembles coarse crumbs.  Knead in water and cider vinegar.  Turn dough out onto a piece of baking paper, and pat into a round shape (measure against stainless steel pan for correct size).  Cover with plastic wrap and refrigerate for at least 30 minutes, until ready to use.

Apples:

2 tablespoons coconut oil

1/2 cup raw sugar

2 large Granny Smith apples (peeled, cored & cut into 1/4s)

Preheat oven to 220C.  Put coconut oil into oven-proof pan, sprinkle sugar evenly over the top.  Arrange apples on top.  Place pan over medium-high heat and cook until oil melts, and sugar dissolves and starts to caramelize.  Continue to cook until apples soften (10-12 minutes).  Remove from heat.  

Take out chilled topping and place on top of apples.  Tuck in around apples (careful not to burn yourself!).

Bake in preheated oven until crust is golden brown, for about 20 minutes.  Take out of oven, run knife around sides of pan.  Place a plate over the top and carefully invert to release tarte from the pan.  Voilà!