Apple Tart Tatin with Toasted Coconut Crumble

Serves: makes 1 tart tatin
GF, DF, RSF

Ingredients: 

120 g (1 cup) MCKENZIE’S Almond Flour
30 g (1⁄4 cup) MCKENZIE’S Arrowroot Flour
1 teaspoon MCKENZIE’S baking powder
1⁄2 teaspoon Himalayan Salt
125 ml (1⁄2 cup) pure maple syrup
1/4 cup canned coconut milk
1/4 cup unsweetened apple juice
1 teaspoon vanilla bean paste
3 granny smith apples (450g), cored, peeled and quartered
1 cup coconut yoghurt or vanilla ice cream, to serve, optional

FOR THE COCONUT PECAN CRUMBLE
1/2 cup MCKENZIE’S raw pecans, roughly chopped
1/2 cup MCKENZIE’S shaved coconut
2 tablespoons maple syrup
2 tablespoons olive oil or melted coconut oil

Method:

Get started by preheating your oven to 200°C.

For your crust, combine the almond flour, tapioca flour, baking powder, salt and 3 tablespoons of maple syrup in a bowl. Mix well, adding a little extra maple syrup if needed to bring everything together, until a slightly sticky dough forms. Roll the dough into a ball, place on a piece of baking paper and flatten out with the palm of your hand until the same diameter as the small ovenproof non-stick frying pan you’re using. Set aside.

Place your frying pan over medium heat and add the remaining maple syrup, coconut milk, apple juice and vanilla, bring to a simmer and cook for 4-5 minutes. Add the apple and cook, stirring occasionally, for 10-15 minutes, or until the apple begins to soften and the sauce is lovely and sticky.

Remove the pan from the heat. Pick up the baking paper and very carefully flip the crust onto the cooked apple (so the paper is uppermost) and gently press down. Remove the paper and bake for 15-18 minutes, or until the crust is golden brown. Allow the tart to cool slightly.

This is a good time to make your crumble by combining the pecans, coconut, maple and oil in a bowl and mix well to combine. Spread out onto a baking tray lined with baking paper and transfer to the oven for 5-6 minutes or until the coconut is lightly golden brown. Set aside to cool slightly before serving.

Once your Tart Tatin is cool, cover the pan with a large plate, then carefully flip your tart onto the plate so the crust is on the bottom and the sticky and gooey apple goodness is on top. Serve warm and enjoy immediately with a dollop of ice cream, cream or yogurt and a sprinkle of the coconut pecan crumble.

I doubt there will be any leftovers, but if there are, store in an airtight container in the fridge for up to 5 days.