Happy Valentine’s Day! We can’t think of a better way to celebrate than with this easy Gluten Free Apple Tarte Tatin made with beautiful Pink Lady® apples. Also known as Cripps Pink, these red beauties are a natural cross between Lady Williams and Golden Delicious apples developed in Western Australia. They are crisp and, dare we say, lusciously sweet with an appealing tartness that is absolutely perfect. They are not, as you might suspect, pink inside. Think of them as a pink, slightly sweeter Granny Smith. I’ve always loved eating and using Pink Lady® apples in my pies at home and was happy to help when Pink Lady® America contacted us about creating a recipe using our new Gluten Free Pie Crust Mix.
Our resident pastry chef, Sarah House jumped at the chance to create something for the folks at Pink Lady® America. In this Tarte Tatin, the Pink Ladies (a much sweeter name than Cripps Pink, in my opinion) are allowed to really shine with very little effort on your part. As the tart cooks, the apples simmer with the sugar and butter to create a decadent filling that contrasts beautifully with the crispy, buttery pie crust.
Recommended for pies, sauces and salads, Pink Lady® apples are available at most supermarkets, but if you have trouble finding them, you can also order them from Bountiful Fruit. If you haven’t ever tried them, give them a bite next time you see them. They make an excellent snacking apple, similar to a Honey Crisp and are especially revered by bakers for their slowness to brown. Find more wonderful recipes for these babies at PinkLadyAmerica.org.
Pink Lady Tarte Tatin
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Washington State Pink Lady Apples and Bob’s Red Mill Gluten Free Pie Crust Mix meet to make a hands-off yet totally impressive dessert (which makes its own sauce!). Serve with whipped cream or vanilla ice cream, if desired.
Prep Time: 15 min
Rest Time: 10 min
Cook Time: 60 – 75 min
Yield: 12 servings
- 8 oz (1/2 pkg) Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
- ¾ cup + 1 Tbsp Sugar, divided
- 1 Vanilla Bean, scraped or 2 tsp Vanilla Extract
- 4 Tbsp Butter, divided
- 2# Pink Lady® Apples, peeled, halved and cored
Preheat oven to 375°F.
Roll the prepared Bob’s Red Mill Gluten Free Pie Crust Mix between two pieces of parchment paper or plastic wrap into a 10- to 11-inch circle (1-inch larger than the skillet you will be using).
Place ¾ cup sugar, seeds from the scraped vanilla bean (if using) and 2 Tbsp butter in a heavy-bottomed 9- to 10-inch ovenproof skillet. Place skillet over medium heat and stir the sugar-butter mixture continuously until the sugar has dissolved.
Cook the sugar mixture over medium heat without stirring until the mixture turns a medium amber color, about 2 – 4 minutes. Immediately remove the skillet from the heat. If using vanilla extract, carefully stir into the hot sugar mixture.
Arrange the prepared Pink Lady Apples into the cooked sugar mixture, core-side up. Dot the apples with the remaining 2 Tbsp butter.
Drape the prepared Bob’s Red Mill Gluten Free Pie Crust Mix over the skillet, tucking the edges in around the apples. Sprinkle with the remaining 1 Tbsp of sugar.
Transfer the skillet to the preheated oven and bake until the crust is golden, 50 – 60 minutes. Let the tarte cool for 10 minutes then invert onto a serving platter.
Pink Lady® is a registered trademark of the Pink Lady® Brand.