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 uses only has 4, yes 4, tablespoons of butter! The original recipe calls for 3, but I’ve found an extra tablespoon to mix with the brown sugar is needed to prevent the sugar from burning. It also uses whole-wheat flour that gives it the 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.
Healthy Apple Tarte Tatin
(taken and slightly adapted 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 teaspoons sugar
- 2 tablespoons chilled unsalted butter, cut into ½ inch cubes + 2 tablespoons butter
- 1/4 teaspoon salt
- 3 tablespoons ice-cold water
- 5-6 firm medium sized apples (I used Fuji), peeled, cored and sliced into eighths
- Juice of half a lemon
- 1/2 cup packed dark brown sugar
- Combine flour, salt and sugar. Cut in 2 tablespoons of butter using a food processor, standing mixer or pastry cutter till the butter is in pea-sized chunks. You can also do this with your hands or two knives.
- Add in the water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap. Chill in fridge for at least an hour.
- Add lemon juice to the apples and toss to coat them well.
- Melt the 2 tablespoons of butter in a 10” cast-iron skillet. Add the brown sugar and mix well. Take the skillet off the heat.
- Arrange the apple slices in the pan rounded side down, tightly packing them in overlapping concentric circles. Pack them as tightly as possible.
- Cook apples over medium to medium-low heat for about 30-40 minutes or more, depending on your apples. Avoid moving the apples while cooking. You can gently press them down with a spatula as they soften.
- While the apples are cooking, preheat your oven to 375°F.
- Once the apples are almost done, roll the dough out on a lightly floured surface into a 12” circle.
- Transfer the dough to the top of the apples. Tuck in the edges of the pastry.
- Bake tart on upper rack of oven, for about 35 to 40 minutes until golden brown.
- Remove tart from oven and invert a baking sheet or plate 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.