Gluten-Free Tarte Tatin

Tarte Tatin is controlled chaos: apples caramelized in a skillet, blanketed with pastry, baked, and flipped in one act of faith. Gluten-free rough-puff handles the flip beautifully, and the caramel hides every imperfection — the most forgiving ‘fancy’ dessert there is.

Yield: One 9-inch tart · Time: 1 hr 15 min

Ingredients

• 6–7 firm apples (Honeycrisp or Granny Smith), peeled, halved, cored
• 3/4 cup (150 g) sugar
• 5 tbsp (70 g) butter
• Pinch of salt
• 1/2 tsp vanilla
• 1 disk gluten-free puff pastry or pie dough, rolled to a 10-inch round and chilled

Directions

1. Melt the sugar in a 9-inch ovenproof skillet to deep amber; stir in butter, salt, and vanilla.
2. Arrange the apple halves upright in tight concentric circles in the caramel.
3. Cook over medium 15 minutes to start the apples.
4. Drape the chilled pastry over, tucking the edges down inside the pan.
5. Bake at 400°F (200°C) for 30–35 minutes; rest 5 minutes, then invert onto a plate with conviction.

Pro tip: Five minutes of rest, no more — wait too long and the caramel glues the tart to the pan.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.