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!
Then folded into egg/flour mixture
Batter poured into the skillet
After baking, pre-flipping
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.