Comments on: Gluten-free tarte tatin

By: nordicdiner

nordicdiner — Mon, 05 Oct 2015 17:03:18 +0000

In reply to Mollie B. I am so glad to hear the tartin turned out the right way, because it is quite tricky although it is simple. Yes, Granny Smith and other cooking apples is definetly the choice for making the cake. Best regards, Trude :)

By: Mollie B

Mollie B — Sat, 03 Oct 2015 07:07:20 +0000

I tried this with the coconut oil for both the crust and the caramel (heavy cream not an option, as I am dairy intolerant, not lactose intolerant, which means I react to the milk proteins and not just the lactose). It worked brilliantly! Delicious flavour, nice crust.
I would only say that the bramley apples turned to mush — it looks like apple purée, except in the middle, where I used a smaller apple, which I would guess is something like a gala. It held its shape beautifully but might be too sweet of a variety to work well for tarte tatin(?). Maybe Granny Smith would work better for next time?
Thanks again for the lovely recipe.

By: nordicdiner

nordicdiner — Fri, 18 Sep 2015 07:11:13 +0000

In reply to MollieB. Hi, so good that you ask! The apples are cut in half (not multiple slices). "The central star" would probably be a bit woody, so you can use an apple corer. Hm, the question about using oil is more tricky, but when it comes to the caramel the most important thing is the sugar, not the butter. The butter will soften the caramel though, so it does not turn into brittle. I think as a better option than oil, you could try some tablespoons (lactosefree) heavy cream which is done when making regular caramel. Do tell me if you make this and how it went. Best of luck to you! Trude :)

By: MollieB

MollieB — Thu, 17 Sep 2015 08:10:16 +0000

Hello! Thanks for the recipe — just what I was looking for! I’m just a little confused about the thickness of the apples. You say to divide them along the equator; do you mean just to cut them in half, or are you cutting them into multiple slices, and if so, how thick? If not using Norwegian apples, will the central star be too woody?
Also, do you know if the caramel will work if I use coconut oil instead of butter (I know: it’s almost criminal to think of altering the flavour of tarte tatin by removing the butter, …but it turns out I’m dairy intolerant as well as gluten intolerant. I might make two versions, one classic one for the family and one GF and DF for me…)? Many thanks!