Pink Apple and Lavender Tarte Tatin

Name: Pink Apple and Lavender Tarte Tatin
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4–6
Ingredients: 3 Tbsp coconut sugar, honey or rice malt syrup; 3 Tbsp coconut sugar, honey or rice malt syrup; 3 Tbsp coconut sugar, honey or rice malt syrup; 75 g butter, cut into cubes; 2 Tbsp water; 6 pink apples, peeled, cored and quartered (enough to cover the base of the pan); 1 Tbsp lemon juice; 1 tsp lavender flowers (picked from the head); 1 tsp vanilla extract; 1 vanilla pod, halved lengthways; double-thick cream or mascarpone, for serving; double-thick cream or mascarpone, for serving; ¼ cup ice-cold water; 100 g cold butter (or coconut oil), cut into cubes; 100 g cold butter (or coconut oil), cut into cubes; 100 g full-fat cream cheese; 25 g coconut flour (about ¼ cup); 150 g almond flour (about 1½ cups); 1 Tbsp ground chia seeds (use a coffee grinder); 1 Tbsp ground chia seeds (use a coffee grinder); 1 Tbsp coconut sugar (or a pinch of stevia powder); 1 Tbsp psyllium husks; 1 tsp baking powder; 1 Tbsp coconut sugar (or a pinch of stevia powder); pinch of salt

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
50 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

I think that tarte Tatins are utterly lovely. Here, I’ve adjusted the pastry so that it’s gluten free, and very merrily light and flaky. It’s a great go-to gluten-free flaky pastry if you are ever in need, and it works just as well to crown a chicken pie.

Ingredients

What you’ll Need

3 Tbsp coconut sugar, honey or rice malt syrup
75 g butter, cut into cub

Pastry
Dessert
Vegetarian
Gluten-free

Method

What to do

Make the pastry first. Pulse all of the ingredients together in a food processor until combined, but still rough and flaky and ‘marbled’ with butter. Remove, bring together gently into a rough ball, wrap in clingfilm (or a large zip-seal bag) and place in the freezer for 10 minutes to chill and firm up. Remove the pastry, roll out into a rectangle, f