Sticky-sweet caramelized apples baked on top of a tender almond flour crust for a healthier take on Apple Tart Tatin. Think: apple pie in pizza form!
Apple Tart Tatin.
That is the answer to the question: What would happen if you crossed apple pie with pizza with upside down cake with a caramel apple? Since I know you’ve been wondering.
I still don’t know how to pronounce it, but I sure know how to eat it. Warm from the oven. Still sticky and syrupy. With ice cream on top if you know what’s good for you. Yep, it’s just as delish as all that sounds. And kinda fun to make too – the flip, the moment of truth, will it come out in one piece?
Spoiler alert: it did. Well two actually, but no one (except everyone that watches the video) needs to know about that ONE apple slice.
Following in the footsteps of pecan pie, this is another dessert I’ve never made or had before. But I’m guessing the odds are a little higher that we will be exploring new territory together this time. Unless fancy-ish French desserts are your thing.
This post is not sponsored by but it is inspired by Le Creuset, who kindly sent me their Heritage Tart Tatin Dish to experiment with. And if you give a girl a beautiful red tart tatin dish she’s going to make an Apple Tart Tatin. And if that girl is me it’s going to come with a healthier vegan and paleo spin.
The dish itself is a pretty essential part of making a tart tatin since it involves cooking and caramelizing the apples stovetop before covering them with a crust and baking. As if you started making applesauce and halfway through decided upside down cake sounded better. This cast iron pan can handle stovetop cooking and the heat of the oven, and the enamel coating means all that caramelized apple goodness won’t stick or burn. I have included an option for baking it in a round baking pan too though, it just requires an extra step.
Crust. Adapted from my favorite almond flour crust but with a few tweaks so it will roll and transfer easily. If you wanted to use oat flour instead you could try it this crust dough, but I can’t guarantee the texture will be as rich or the edges as perfectly toasty.
Caramel. The sticky sweet part of this recipe is a simple caramel sauce, usually made with butter and sugar. I swapped butter for full fat coconut milk, sugar for maple syrup, and added in apple juice for extra flavor. Less refined sugar means it takes a little longer to cook down and thicken, but thicken it will. Patience.
Apples. A crisp and sweet variety that can handle cooking is best. I used five small Fujis, you want approximately two pounds total. Peeled, cored, quartered, and ready to be soaked and softened by caramelizing sugar.
I won’t tell you this is the easiest recipe ever. But I will tell you all the stovetop stirring and suspense-ridden flipping is worth it.
Happy apple pizza tart tatin making to you!
Apple Tart Tatin
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 8 people 1x
Description
Sticky-sweet caramelized apples baked on top of a tender almond flour crust for a healthier take on Apple Tart Tatin. Think: apple pie in pizza form!
Ingredients
Crust*
- 2 cups (225g) almond flour
- 1/2 cup (70g) arrowroot starch**
- 1/4 cup (90g) maple syrup
- 1 tsp baking powder
- Pinch of salt
- 3–4 tbsp water
Caramelized Apples
- 2 lbs apples ((I used 6 small Fujis))
- 1/2 cup full-fat coconut milk
- 1/2 cup apple juice***
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the almond flour, arrowroot, baking powder, salt, and maple syrup. Mix adding the water slowly to form a sticky ball of dough.
- On a piece of parchment paper, press/roll into a circle the same size as your pan. Set aside.
- Peel, core, and quarter the apples.
- In a tart tatin dish (or a saucepan) combine the coconut milk, maple syrup, apple juice, and vanilla. Bring to a simmer over medium heat.
- Add the apples.
- Cook stirring occasionally over medium heat until the caramel is thick and the apples are soft. About 20-25 minutes. Remove from the heat.
- Preheat the oven to 400F.
- If using a tart tatin dish, simply flip the crust on top and press it down. If not, grease a round cake pan. Arrange the apples in the bottom of the pan with the rounded side down. Place your crust on top and press.
- Bake for 25 minutes at 400F or until golden on top.
- Remove from the oven and cool for 15-20 minutes before carefully flipping onto a plate.
- Slice and serve!
Notes
*For an oat flour option, use this crust recipe instead.
**You can use tapioca or cornstarch instead.
***You can use water instead, but it will be less sweet and flavorful.
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Thank you for introducing me to what a tart tatin is AND for adding yet another kitchen item to my ever growing list of things I want! Hehe!! But seriously…a dessert pizza?? Count me in. Especially with yummy caramelized apples! I’ve been so obsessed with caramelized apples this season. This looks absolutely heavenly! Now I’m off to check out the video. Hope you have a great week, Natalie – and Happy (early) Thanksgiving! xoxo <3
Haha I know right–who needs actual cabinet space anyways? 😂 It didn’t hit me until I was biting in to that triangle piece how pizza-like it is, but very reminiscent and VERY much sweeter and stickier and more my “pizza” style. Mmmm caramelized apples all by themselves or maybe with coconut whipped cream on top…how can anyone NOT be obsessed! Thanks Mandy and while I am about to hop over (did someone say pumpkin cheesecake?) and probably tell you happy thanksgiving there, I will wish you a wonderful holiday here too! xo
Looks fab. My (omni) dad’s favourite is a tart tatin, so may try and win him round with this.
Could the coconut milk be replaced with another nut milk of choice?
Thank you
Hi Alex! The full-fat coconut milk is replacing the butter you would find in a typical caramel sauce. You need that higher fat content for it to thicken and caramelize properly, so I do not recommend using any other kind of milk. Sorry! But if you do try it with the coconut milk I hope it is very delicious and convincing 😀
Had so much fun making this and it came out perfect!!
★★★★★
It’s surprisingly fun to make right!? I am so so happy you liked it 🙂 Thanks for the feedback Jaja!
Wow, Natalie, this is just gorgeous! I’m in love…hello, APPLES!! I love how beautiful this tatin is and I’m dying laughing at this “Well two actually, but no one (except everyone that watches the video) needs to know about that ONE apple slice.” Hahahaha. I love that part actually in the video because it makes it more fun and let’s be honest…when we post pics of desserts, they look all perfect in the post, but a lot of behind the scenes stuff going on is far from pretty, lol. My kitchen is a complete nightmare 99% of the time. I love Le Creuset and love that they sent you that dish because it turned out beautifully. Anything with apples, apple juice and maple syrup is going to to be delicious. I’m betting even some spices like cinnamon and nutmeg would be glorious in this as well. I’m salivating now!! Another winner!
I debated so long on to cinnamon or not to cinnamon with this one! I tried to keep it traditional though, and tart tatins typically don’t use spices actually. Vanilla and vanilla bean sometimes but that’s it. But yes, a heavy handed dash of cinnamon would be wonderful in the mix for sure. Haha yes that one apple slice keeping me this-is-real-imperfect-life honest 🙂 Thank you Brandi!
Hi there! Making this for Thanksgiving 🙂 In your ingredients, it lists baking powder, but in the instructions, it says baking soda. Which one should I use?
Hi Tess! Ah my mistake, it should be baking POWDER. Fixing it right now. Hope you enjoy 🙂
I just made this and just finished gobbling up a piece. It was so easy and looks very impressive. I don’t have a tart tatin pan so I used a round cake pan which worked perfectly. I had to laugh because one piece of apple stayed in the pan for me too! This will go into my repertoire for fall apples. Thanks for sharing a yummy recipe!
★★★★★
Hahaha the curse of the lone stuck apple slice continues! That’s funny. But I am so so happy you liked this one, and yay thank you for the awesome feedback Dana 🙂 Hope you had a wonderful holiday!
Hello Natalie, Will you please post the Grams of Sugar, Fat, Sodium etc. of this recipe? Thank you.
I don’t have the nutrition calculated for this one, but you can enter all the ingredients here to find out: http://www.myfitnesspal.com/recipe/calculator
Can this recipe be made a day ahead for Thanksgiving?
It’s really best fresh!
Thank you for this recipe. Definitely one of my gluten/dairy free favourites👏👍
A friend of mine is on AIP and would like to try it with coconut instead of almond flour. Do you think it would still be so delicious?
★★★★★
I don’t think coconut flour alone will work here, it’s too dry/crumbly. You could try cassava though, I do believe that is AIP!