DAIRY FREE | SOYA FREE | EGG FREE | GLUTEN FREE | NUT FREE
Maybe it’s because I have a french mother, but after being offered free reign to pick as many apples as I wanted from the orchard of the holiday home we were staying in, my mind went to tarte tatin. Who doesn’t love that sweet caramel apple on top of flaky puff pastry?
Just look at those apples
My mum would often make tarte tatin on a Sunday to have after our Sunday lunch. It was always one of my favourite desserts. However, it has been over two years now since I have had one.
Being dairy, soya, egg and gluten free, the idea of caramel and puff pastries become much harder. But I was not going to let that stop me.
Once home, laden with a large bag filled with sweet discovery apples, I set to work. I was thrilled with how they turned out – a huge hit with everyone in my family. In fact, my four year old ate two and my husband has requested I make more. These are so simple to make and as the apples were free, they are also incredibly cheap too.
INGREDIENTS:
- 2 large eating apples (I used the discovery apples I picked but any sweet apple would work)
- Gluten Free Puff pastry (I used the Asda Free From Puff Pastry which is top 8 allergen free)
- 2 tablespoons of sugar
- ½ teaspoon vanilla paste
- 1 cup of water
- Icing sugar to sprinkle (optional)
METHOD:
- In a shallow pan, bring water to a simmer and add sugar and vanilla. Due to the sweetness of the apples I felt 2 tablespoons of sugar was enough, especially as I was giving this to my children. If the apples you are using are not as sweet, you may wish to add more.
- Pre heat the oven to 165࿁C
- Core the apples and slice into thin segments and add to the simmering water to soften.
- Once the apples have softened, remove the pan from the heat and allow the apples to cool.
- Lay the segments of apple in a line, overlapping (see image) and carefully roll to form the rose shape.
- Place the apple roses skin side down into a non stick muffin tin.
- Using a circle cutter, cut circles of the puff pastry (the Asda Free From puff pastry is pre-rolled) and place a circle over the apple in the muffin tin.
- Place in the preheated oven for 25 mins or until the pastry has puffed and gone golden.
- Once out of the oven, carefully tip the apple rose tarte tatin from the muffin tins onto a cooling rack and allow to cool (it is best to remove the tarte tatin from the tins as soon as possible as the sugar can solidify and make it much harder to remove cleanly).
- Sprinkle with icing sugar, serve and enjoy.
The only fiddly part was making the rose shape out of the apple slices. It took a couple of goes but was definitely worth it. The finished look was lovely and they went down a storm. I’m planning on making these again but adding warming cinnamon for a more autumnal feel – can’t wait!
If you give these little beauties a go, I’d love to hear how they turned out!
Happy Eating,
The Allergy Mum 