The hubs and I are supposed to be on some diet but had no choice but to put it on hold (again) because of some unforeseen circumstances. For the first 2 weeks of diet, one has to go sugar-free (except for naturally occurring sugar in veg and fruits). However, since we had put the diet on hold, and our spirits were low, I decided to whip up some dessert with whatever we had in our fridge and pantry.
This is my first tatin attempt and honestly, I don’t even think I’ve ever eaten one before. I love this recipe because it is supposedly “healthier” but moreso because it only has 3, yes 3, tablespoons of butter! It also uses whole-wheat flour that gives it that extra textural and taste element. My apples aren’t stuffed close enough together (first-timer error) but it still tasted delicious and looked stunning. It is also super easy to make but rather time-consuming because you need to cook the apples down. Well-worth it though! This is probably not your typical tarte tatin as the crust comes out rather crisp – not buttery and flaky, which I think it is supposed to be. However, it tastes great and would be good friends with some vanilla ice-cream. As usual my comments are in red.
Healthy Apple Tarte Tatin
(taken from My Diverse Kitchen; click here for recipe)
Serves 6 to 8
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1.5 tsp sugar
- 2 tbsp chilled unsalted butter, cut into ½ inch cubes
- 1/4 tsp of salt
- 3 tbsp ice-cold water
- 7 firm medium sized apples (I used Fuji)
- juice of half a lemon
- 1 tbsp butter
- 1/2 cup packed dark brown sugar
- Combine flour, salt and sugar in food processor or standing mixer. Add the 2 tbsp butter and process till the butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap. This dough can be made up to 3 days before using.
- Quarter, peel and core the apples. Add lemon juice and toss to coat the apple well. Keep aside.
- Melt the 1 tbsp of butter in 10” cast-iron skillet. Stir in the brown sugar and take the skillet off the heat. Arrange the apple quarters in the pan rounded side down, tightly packing them in overlapping concentric circles. Cram them in as they’ll cook down.
- Cook this over medium heat for about 20-25 minutes or more. Mine took quite long to cook down. Do not move or stir apples while cooking, but gently press them down with a spatula as they soften.
- While apples are cooking, roll the dough out on a lightly floured surface into a 12” circle. If you live in a warm tropical climate, sometimes, rolling the dough can be difficult. The dough tends to get a little soft and sticky. Do not be tempted to add more flour as this makes the pastry tough.
- Place the dough between two layers of parchment, plastic film or foil and roll it out. If the dough circle seems too soft to handle, refrigerate for about 1/2 an hour. The slowly peel of one layer of the parchment/foil and using the other layer place the dough cirsle on the apples and peel off the remaining layer of parchment/ foil.
- Tuck in the edges of the pastry. Bake tart on upper rack of oven, for about 35 to 40 minutes until golden brown.
- Remove from oven and invert a baking sheet over tart. Carefully flip both skillet and baking sheet simultaneously. Lift off skillet, loosen any apples that may have stuck, and reunite them with the tart.