Apple Tarte Tatin (gluten free)

apple tarte tatin gluten free
What do I love about this recipe? First of all, it’s a breakfast food which can also be used as a dessert (score!). And second of all, it’s so easy and takes mere minutes to prepare and then cook. This is not only a great year-round recipe but it is the perfect recipe for fall. I love how the caramelized apples mesh with the cinnamon and sugar flavors in the topping and how the base is a light fluffy pancake. And for those like us who are cutting back on gluten (or cannot tolerate it), it is gluten-free (double score!).

A few tips when making the apple tarte tatin (I labelled this a “tatin” because of a lack of term for the dish – a tatin is usually made of a crust but this is more of a cake – think of it as a dish that is half tatin, half cake):

1. Slice your apples before you start – keep them thin!
2. Arrange the apples in a pretty way but one that still gives the apples room to cook. I stack mine closely but not so much that it’s a big pile.
3. Don’t over mix when folding in the egg whites.
4. Be sure to read my caution statement  in red (in the recipe) regarding flipping the tarte tatin.

Thanks for reading & have a great day!

Whites whipped until stiff peaks form
apple tarte tatin gluten free

Then folded into egg/flour mixture

apple tarte tatin gluten free

Batter poured into the skillet

apple tarte tatin gluten free

After baking, pre-flipping

apple tarte tatin gluten free
apple tarte tatin gluten free apple tarte tatin gluten free apple tarte tatin gluten free


3 large apples
4 T salted butter (if using unsalted, add 1/8 tsp salt)
1 tsp cinnamon
1/4 c raw sugar
2 T + 2 tsp buckwheat flour
2 T + 2tsp brown rice flour
1/2 tsp baking powder
1/3 c coconut milk
1 T flaxseed, ground and combined with 2 T water
4 egg yolks
4 egg whites
1/3 c sugar

Preheat oven to 400F.
Slice apples. Take a large stainless steel skillet (12″ in diameter) and wrap the handle with foil. 

Caramelizing the apples…
Place on med heat and add butter. Melt and then add cinnamon and sugar. Mix well and spread out in a thin layer in the pan. Arrange apple slices overtop in a circular design. Cook for about 7 minutes. Remove from heat. 

In a bowl, mix flours and baking powder together. In another bowl, combine milk, flaxseed/water mixture and yolks. Add the egg mixture to the flour mixture and mix well. 
In a small bowl, whip egg whites with sugar until stiff peaks form. Fold into egg/flour mixture. Spread batter over apples and smooth over. Place in oven and bake 15 minutes, until golden on top. Remove from oven and cool for about 3 minutes. Loosen edges of tarte tatin with a knife then place a large plate over top skillet and carefully flip over.**
**Take care during this step – if cinnamon/butter mixture is runny, it may run out the sides of the pan as you are flipping it. It is hot so be sure to do this over a sink or counter and with baking mitts. 

apple tarte tatin gluten free


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