For my birthday I made myself a tarte tatin.
This dessert started accidentally. One day the sisters Tatin in Paris let a pan of apples, butter and sugar too long on the stove. Harried by a hungry huntsmen one of the sisters draped the pastry intended as pie base over the pan of caramelised apples and hid her mistake in the oven.
Instead of using butter and sugar I made the caramelised apple with barley, rice, maple syrup and kuzu. Pie pastry was made with quinoa and spelt flour mixed with coconut oil.
natural sweetness of apples and sticky sauce was a perfect match for the rustic pastry.
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