Vegan Tarte Tatin
A Note From feedfeed
This Vegan Tarte Tatin by @healthyfrenchwife is sweetened with coconut sugar. She uses granny smith apples, but any baking apple will do! Of course, a scoop of vanilla ice cream can never hurt (or coconut nice cream to keep it vegan)!
- 3-4 mangos, sliced `
- 1 cup sugar
- 1/ 4 stick butter
- 1 sheet puff pastry
Start by caramelizing sugar on a cast iron pan. Don’t burn it! Add butter and keep whisking. Remove from heat.
Arrange fruits on the pan and cover with puff pastry.
Bake on preheated oven at 350F for 30 minutes. Remove from the oven and let it cool for a few minutes. Invert pan and voila! Best while still warm!
4 Granny Smith apples
1/2 tsp of cinnamon
1/2 tsp of vanilla
1/2 tbsp of coconut oil
1/4 cup of coconut sugar
1 cup of wholemeal flour
1/4 cup of cold water
1 1/2 tbsp of coconut oil
Pre-heat your oven to 200 degrees Celsius (400F)
In a bowl mix the crust ingredients together until it forms a ball and leave in the fridge while you cook the apples.
Peel and slice the apples and cook them in coconut oil with the cinnamon on slow heat stirring often so they don't stick for around 5 minutes.
Once they are soft add in the coconut sugar and stir for a few minutes.
Leave them to cool while you roll the pastry dough with a rolling pin. I like to do it between 2 sheets of baking paper if it sticks.
Cut the dough in a circle using the cake tin as a model.
Lay the cooked apples at the bottom of a cake tin and place the dough on top.
Cook for 15-20 minutes at 200 degrees (400F).