Gluten Free Apple Tarte Tatin

Apple Tarte Tatin

Apple Tarte Tatin



Cooking time




  • 2 sheets of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 4-5 apples, preferably golden delicious

  • 2 Tablespoons unsalted butter

  • 4 Tablespoons sugar

  • 1 egg, beaten


  • Mend the two sheets of puff pastry together by applying a little egg wash and overlapping the two pieces by ½ inch. Roll pastry out to ¼ inch thickness using a little gluten free-flour to prevent any sticking.

  • Place the rim of a medium frying pan (approximately 9 inches, with heat proof or removable handle) over the puff pastry and cut to fit. Return puff pastry to refrigerator until needed.

  • Peel apples. Slice in half lengthwise and cut each into 2 thick wedges. Remove seeds.

  • Melt butter in frying pan. Stir in sugar and arrange apples neatly to fill the bottom of the pan. Cook for approximately 10-15 minutes or until apples have caramelized and juices have become thick, dark, and syrupy. (Cooking time will depend on the moisture content of the apples.)

  • Place puff pastry over the apples and tuck the excess down the sides. Pierce the center of the puff pastry with 2 knife holes, then brush with egg wash.

  • Place pan in a pre-heated oven (425F) and cook for 20 minutes or until pastry is crisp and golden.

  • Allow to cool slightly, then invert onto a serving plate. Serve with whipped cream if desired.