Gluten Free Tarte Tatin

Total time1 hr 45 min

Prep time30 min

Cook time45 min

Deep amber caramel bubbles up around tightly packed apple wedges, turning tender and golden as they bake beneath a crisp, buttery pastry lid. A hint of vanilla and a touch of salt round out the caramel so every bite balances sweet and savory. Flipped onto a plate in one dramatic motion, the apples glisten in their own sticky-sweet syrup, with that shattered, golden crust clinging to the edges. A dollop of crème fraîche or a scoop of vanilla ice cream alongside makes it feel like a proper bakery showpiece, even though it comes together in one skillet. This classic French apple dessert is a great fit for a gluten free table, delivering all the same caramelized, buttery charm without missing a beat.

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Ingredients

6 servings

For the pastry

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose 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
3–4 tbsp ice water

For the caramel and apples

4 tbsp unsalted butter
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)

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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