• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, paleo, oil-free, sweet, pies & crumbles · November 20, 2017

Apple Tart Tatin

Jump to Recipe·Print Recipe

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

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.

Apple Tart Tatin

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.

Apple Tart Tatin

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.

Apple Tart Tatin

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.

Apple Tart Tatin

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Tart Tatin

★★★★★ 5 from 3 reviews
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 65 minutes
  • Yield: 8 people 1x
Print Recipe
Pin Recipe

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

Scale

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

  1. 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.
  2. On a piece of parchment paper, press/roll into a circle the same size as your pan. Set aside.
  3. Peel, core, and quarter the apples.
  4. 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.
  5. Add the apples. 
  6. Cook stirring occasionally over medium heat until the caramel is thick and the apples are soft. About 20-25 minutes. Remove from the heat.
  7. Preheat the oven to 400F.
  8. 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.
  9. Bake for 25 minutes at 400F or until golden on top.
  10. Remove from the oven and cool for 15-20 minutes before carefully flipping onto a plate. 
  11. 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.

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Apple Tart Tatin

Pin
Share
Tweet
Email

In: vegan, gluten-free, paleo, oil-free, sweet, pies & crumbles · Tagged: caramel, crust, video, sauce, maple syrup, dairy-free, egg-free, almond flour, paleo, apple pie

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Gingerbread Caramel Slice
SunButter Buckeye Eyeballs

Comments

  1. Mandy says

    November 20, 2017 at 7:55 pm

    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

    Reply
    • Natalie says

      November 21, 2017 at 9:54 am

      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

      Reply
  2. Alex Sumray says

    November 21, 2017 at 7:59 am

    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

    Reply
    • Natalie says

      November 21, 2017 at 9:50 am

      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 😀

      Reply
  3. Jaja says

    November 21, 2017 at 8:59 pm

    Had so much fun making this and it came out perfect!!

    ★★★★★

    Reply
    • Natalie says

      November 22, 2017 at 10:06 am

      It’s surprisingly fun to make right!? I am so so happy you liked it 🙂 Thanks for the feedback Jaja!

      Reply
  4. The Vegan 8 says

    November 21, 2017 at 9:15 pm

    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!

    Reply
    • Natalie says

      November 22, 2017 at 10:06 am

      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!

      Reply
  5. Tess says

    November 23, 2017 at 2:19 pm

    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?

    Reply
    • Natalie says

      November 23, 2017 at 3:11 pm

      Hi Tess! Ah my mistake, it should be baking POWDER. Fixing it right now. Hope you enjoy 🙂

      Reply
  6. Dana says

    December 26, 2017 at 7:22 pm

    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!

    ★★★★★

    Reply
    • Natalie says

      December 27, 2017 at 4:41 pm

      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!

      Reply
  7. Debra says

    February 7, 2018 at 7:40 am

    Hello Natalie, Will you please post the Grams of Sugar, Fat, Sodium etc. of this recipe? Thank you.

    Reply
    • Natalie says

      February 7, 2018 at 8:00 am

      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

      Reply
  8. Sheila says

    November 27, 2019 at 1:47 pm

    Can this recipe be made a day ahead for Thanksgiving?

    Reply
    • Natalie says

      November 29, 2019 at 10:10 am

      It’s really best fresh!

      Reply
  9. Martina says

    February 3, 2020 at 11:12 am

    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?

    ★★★★★

    Reply
    • Natalie says

      February 3, 2020 at 5:22 pm

      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!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Chocolate Glazed Pumpkin Cookies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

SunButter Granola

SunButter Granola

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue