This Tatin contains no dairy, cholesterol or lactose, and only non-hydrogenated oil.
- 6 tablespoons (3/4 stick) of unsalted butter, at room temperature, plus extra butter for greasing the dish; any healthy butter substitute can be used (Try non-dairy, non-trans fat Earth Balance gluten and lactose-free vegan brand)
- 1 1/4 Granny Smith Apples, peeled and sliced into 12 pieces.
- 1 2/3 cups of granulated sugar (Try organic evaporated cane juice from Hain Organic)
- 2 extra-large eggs, at room temperature, (3 egg whites can be substituted for the two whole eggs)
- 1/3 cup sour cream substitute (Try Tofutti, milk free gluten free, spur cream)
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup and 2 tablespoons of organic brown rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Preheat oven to 350 degrees
- Generously butter a 9-inch glass pie dish and arrange apples in the dish, with cut side of apple facing down.
- Combine 1 cup of the granulated sugar and 1/3 cup of water in a small saucepan and cook over high heat until it turns a warm amber color: about 360 degrees F on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in a bowl with an electric mixer fitted with a paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Increases the temp to 365 degrees and brown the ingredients for 5 to 10 minutes more. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and place on top of the cake.
- Serve warm, or at room temperature.