Eosinophilic Esophagitis Friendly Tarte Tatin
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Learn more →Ingredients
6 servings
For the pastry
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp granulated sugar
- ¼ tsp fine salt
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the caramel and apples
- 4 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ¾ cup granulated sugar
- 3 lbs firm baking apples (such as granny smith or braeburn), about 6 medium, peeled, cored, and quartered
- ¼ tsp fine salt
- 1 tsp vanilla extract
For serving
- crème fraîche or vanilla ice cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Make the pastry: Whisk together the flour, 1 tbsp sugar, and 1/4 tsp salt in a large bowl. Add the chilled butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is too dry to hold when pressed. Turn the dough out, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C).
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