French · Dessert
Caramelized Upside-Down Apple Tart
A lightened take on tarte Tatin, built as two individual tartlets with a thin wholemeal-blend pastry, a modest allulose caramel and a generous cap of cinnamon-spiced apples that becomes the glossy top once inverted.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
205Calories
4.7gProtein
5.2gFat
45.1gCarbs
12gSugar
5.2gFiber
220mgSodium
7mgChol
2.1gSat Fat
214mgPotassium
39mgCalcium
1.5mgIron
0mcgVitamin B12
6.1mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Cidre Brut (French Dry Cider)
international
vegetarian
sweet-spot
Instructions
1
Melt allulose and butter together in the tart tin's metal base (or a small pan) over low heat until it turns a light amber caramel, about 4-5 minutes, then pour into the base of two 8cm tart tins.
2
Toss apple slices with lemon juice and cinnamon, then arrange tightly in overlapping circles over the caramel in each tin.
3
Make the dough by whisking the all-purpose flour, whole wheat flour, ground flaxseed and salt together, then rubbing in the Greek yogurt until crumbly.
4
Add iced water a teaspoon at a time until the dough just comes together, then chill for 20 minutes.
5
Roll the dough thin on a floured surface and cut two rounds slightly larger than the tins, laying one over the apples in each tin and tucking the edges down inside the rim.
6
Bake at 190°C / 375°F for 28-30 minutes until the pastry is deep golden and the caramel is bubbling at the edges.
7
Rest the tarts for 10 minutes, then run a knife around the edge and invert each onto a plate while still warm so the caramel coats the apples.
8
Serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g peeled, thinly sliced apple
- 0.6 oz18g for caramel base allulose
- 0.2 oz6g melted, for caramel butter
- 1.3 oz38g all purpose flour
- 0.4 oz12g whole wheat flour
- 0.7 oz20g full fat, used in place of butter for dough binding greek yogurt
- 0.4 oz10g iced, to bind dough water
- 0 oz1g cinnamon ground
- 0.2 oz5g lemon juice
- 0.3 oz8g stirred into dough for fibre flaxseed ground
- 0 oz1g salt
