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Apple Tart Tatin

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 65 minutes
  • Yield: 8 people 1x


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!




  • 2 cups (225g) almond flour
  • 1/2 cup (70g) arrowroot starch**
  • 1/4 cup (90g) maple syrup
  • 1 tsp baking powder
  • Pinch of salt
  • 34 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


  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!


*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.