I’m a little embarrassed to admit that there really hasn’t been very many desserts on this site lately. Since I decided to eliminate processed sugars from our home, desserts have been a challenge. Ok, that’s a massive understatement. So many of the desserts I try to make only turn out, well, mediocre. Who wants to write about mediocre desserts? After all, they’re supposed to be a treat, a once and a while thing, and if it’s only so-so, why bother?
BUT I HAVE GOOD NEWS!
I made one that I am proud to say is made of real food and did not compromise the flavor in any way.Now given it’s a bit of a cheat since it’s made with fruit. However, most fruit desserts are a little more forgiving in the sugar department, especially if it’s a pie. But I promise you won’t be disappointed.
I’ve made this twice in the last 2 weeks. You know just to make sure it will work out perfectly for you of course. No other reason. A real sacrifice on my part. I deserve a giant hero biscuit! Or tarte tatin in this case.
Now some of you may be wondering what the heck is a Tarte Tatin. It’s basically an upside down pie, typically made with fruit and most commonly with apples. Try this with pears and it’s equally delicious.
I should mention that the maple sour cream is a must. It’s the under lying sour taste of the cream that balances this otherwise extremely sweet dessert. A very thick Greek yogurt would probably also work if the maple syrup in the cream recipe was reduced a bit.
Because there’s only one layer of crust, I’m certain that there are many other options you could use for the dough. I am using left over dough from the Tomato Basil Ricotta Tart. Well in actuality it’s the other way around. I made the dough specifically for this recipe using the left overs for the tomato tart. But don’t tell.
If you have a nice grain free or wheat free recipe you like to use, feel free to try that out using this fruit base and technique.
Maple Apple Tarte Tatin
- 1/2 recipe of Spelt Almond Dough
- 2 apples
- 1/2 cup maple syrup
- 1/4 cup butter
Pre heat oven to 375 F. You’ll need 4 large oven proof ramekins (Alternately, you can make this in a pie plate, directions will follow). Peel and core the apples. Slice the apples into approximately 16 pieces each. In a medium sized pan over medium heat, melt the butter and add the maple syrup. Stir until combined. Add the apples and simmer gently for 5 minutes.
Meanwhile, roll out the dough into a 12 inch round (about 1/8 inch thick). Cut the dough into 4 rounds, approximately the size of the ramekin. Divide the apple mixture and syrup (8 slices in each) into the ramekins. Top with a round of dough. Place the four ramekins on a baking sheet and bake for 35 minutes or until the crust is golden. Allow to cool for 10 minutes before serving. Invert the ramekin onto a plate and serve with Maple Cream.
If using a small 8″ pie plate, fill the bottom with the apple mixture and cover with a disk of dough large enough to cover the top of the pie plate. Bake for 35 minutes or until golden. Allow to cool slightly and invert onto a plate large enough to catch the hot syrup surrounding the apples. Slice like a regular pie.
- 1 cup sour cream
- 1/3 cup maple syrup
- 1/4 cup whipping cream (optional based on the thickness of the sour cream)
Mix the sour cream and maple syrup together. Add cream as necessary to reach desired consistency.
Note: the first time I made this recipe the cream was crucial to getting the right consistency. The second time around, the sour cream I purchased was of lower quality and much runnier. Omit the cream all together if you find it’s not needed. Also, depending on the fruit being used, honey can be substituted for maple, but reduce the amount of honey by 2 Tbsp, since honey is sweeter than maple.
I did have a little remaining dough. Enough for 6 ramekins so feel free to increase the apple mixture 1 and a half times if you like. I chose to roll out the remaining dough into a disk and baked it for 25-30 minutes. Cut into wedges and enjoy with maple cream and berries or with brie cheese and fig jam.