Oral Allergy Syndrome Friendly Tarte Tatin
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 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).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!