Tarte Tatin

Tarte TatinTarte Tatin

Makes one 12-inch tart, serves 8 to 10

“The classic French caramelized upside-down apple tart, my all-time favorite dessert, adapted for the Specific Carbohydrate Diet,” says the author of Eat Well Feel Well, Kendall Conrad.

“The almond flour crust goes especially well with the richly flavored apples.”

Crust

1 1/4 cups almond flour, or more if needed
7 tablespoons unsalted butter, chilled and cut into pieces
1/8 teaspoons kosher salt
3 tablespoons ice water

Apple Mixture

6 tablespoons (3/4 sticks) unsalted butter
8 Golden Delicious apples, peeled, quartered and cored
1/2 cup honey

1 cup creme fraiche

The make the crust Place the almond flour, butter and salt in a food processor and process until coarse and crumb-like. Add ice water slowly and pulse about 8 times, until the mixture just starts to come together.

Do not let it form a ball. Transfer to parchment paper, flatten and form a disc shape. Wrap in parchment and freeze from 1 to 3 hours.

To prepare the apples Preheat the oven to 375F. Melt butter in a deep 12-inch skillet over high heat. Stir in the apples and honey. Cook until a deep, golden brown, about 18 minutes.

Shake the pan to make sure the apples do not burn. Pour apples into a 10 1/2-inch round baking dish. Allow to cool for 15 minutes.

Roll or press the crust between 2 sheets of parchment into a round slightly larger than the baking dish. Lay crust on top of the apples and tuck excess dough into the dish around sides. Bake for 20-30 minutes, or until golden brown.

Remove from the oven and allow to sit for 5 minutes. Set a large round serving platter on top of the tart and carefully but quickly invert the tart onto the platter. Slowly lift the dish so the apples fall centered onto the platter.

Serve immediately or at room temperature with a dollop of creme fraiche. The tart is best served the same day it is made.

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