Red Meat Allergy Friendly Tarte Tatin

Total time1 hr 45 min

Prep time30 min

Cook time45 min

About Fig

Fig 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
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
See all
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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!