Holidays always remind me of desserts my mother loved to serve at this time of year. The well-known French apple Tarte Tatin is one of those. My low-carb version has a much thinner cake layer than is typical of this famous dessert. My husband and I really liked this conversion. I serve mine with a dollop of whipped cream on top. I apologize for the photo quality, but this picture was taken with my very first digital camera, in the evening when natural light just isn’t there. I’m going to have to bake this again and get a prettier picture next time. But the photo can’t take away the fact that this recipe is absolutely delicious! If you decide to give this one a go, you’ll be glad you did!
VARIATIONS: Although Tarte tatin is only made with apples, this basic concept can be made with strawberries or raspberries and carbs will go down. Pear or peach slices also do well in this but carbs will go up with those choices.
This recipe is not suitable until the higher carb fruit rung of the Atkins Phase 2 OWL carb re-introduction ladder, as you approach Maintenance. This dessert would be acceptable for a Paleo-Primal liefstyle provided you substituted REAL honey for the sugar-free honey and subbed in REAL maple syrup for the Cary’s sugar-free maple syrup called for below.
For the Apple filling:
4 T. total unsalted butter or ghee
11 oz. apple, peeled and sliced thin (I used 1 large JonaGold)
½ tsp. cinnamon
¼ tsp. nutmeg
2 T. sugar-free maple syrup (I used Cary’s)
¼ tsp. grated lemon zest
For the bottom Cake Layer:
½ c. almond butter
2 T. coconut milk
2 eggs, beaten
1 tsp. vanilla extract
4 T. sugar-free honey (I buy at Walmart)
½ tsp. baking powder
¼ c. almond flour
1 T. coconut flour
¼ glucomannan powder (for best texture)
DIRECTIONS: Grease bottom and sides of a non-stick tarte pan with 1 T. of the butter and set aside. Melt remaining 3 T. of the butter in a non-stick skillet. Add cinnamon, nutmeg to the skillet and stir. Add sliced apples and saute them for 3-4 minutes until apples begin to soften. Turn off heat. Using a fork or small tongs, remove apples and layer them in the bottom of the tart pan. You should have enough apple slices for a single layer of apples in a standard tart pan. with the help of a spatula or heat-proof rubber spatula, scrape out and drizzle any buttery juices left in the skillet over the apples. You don’t want to wast any of that rich flavor. Grate lemon zest over the apples and finally drizzle the maple syrup over the apples.
Now to make the cake. Preheat oven to 350º. In a medium bowl, measure out the almond butter. Add the coconut milk, imitation honey and stir with a rubber spatula until fairly smooth. Add the vanilla and beaten eggs. Beat a minute or two to achieve a smooth liquid batter. Measure the almond flour on top, then the coconut flour and finally the baking powder. Beat with the spatula until smooth. Evenly pour the cake batter over the apples, gently coaxing it out to the edges of the pan. Pop into 350º preheated oven for about 20 minutes. This does not rise very much and it will be completely dry to the touch in the center when done. Toothpick test will come out clean at the center. Remove tart from the oven and cool for awhile. While still a little warm, invert your serving plate over the tart pan or pie plate and using two hands, holding tightly, flip tart pan and serving plate over and the tart should fall neatly onto the serving plate. Gently re-place any apples that may have stuck to the pan. Cut into 8 slices and serve with sweetened whipped cream if desired.
NUTRITIONAL INFO: Makes 8 servings each contains: (does not including any whipped cream topping)
235 calories, 19.5 g fat, 11.6 g carbs, 2.76 g fiber, 8.94 g NET CARBS, 5.1 g protein, 125 mg sodium