Vegan Gluten-Free Fruit Tarte Tatin
Caramelized fruit base topped with a tender, airy gluten-free batter made from chickpea, rice, and almond flours. This dairy-free tarte tatin skips puff pastry entirely, relying on a light cake crumb to balance the sweet, jammy fruit. Baked until golden and inverted to reveal glossy caramelized fruit on top.
Ingredients
- 4 peaches, nectarines, or apples (reineta type), ripe, peeled and sliced into wedges
- 4 tablespoons water
- 4 tablespoons sugar (white, brown, coconut, or panela)
- 1 tablespoon vegan margarine(optional)coconut oil1:1vegandairy-free
adds coconut note
- 1 pinch ground cinnamon(optional)
- 1 teaspoon vanilla extract
- ½ teaspoon liquid steviaagave syrup1:0.5liquid sweetenerplant-based
milder sweetness, slight molasses note
- ¼ cup chickpea flour
- ¼ cup rice flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 150 millilitres plant milk
- 4 tablespoons sugar (white, brown, coconut, or panela), for batter sweetening
Instructions
- 1
Peel and slice fruit into wedges or leave unpeeled if well washed.
- 2
Combine sugar and water in a pot over medium heat, stirring until caramel bubbles and turns light golden.
- 3
Quickly add fruit wedges, cinnamon, and margarine if using. Stir to integrate flavors.
- 4
Cook fruit 10 minutes, then pour mixture onto base of prepared baking pan to cool.
- 5
In a bowl, whisk together plant milk, sugar, liquid stevia, and vanilla until smooth.
- 6
In another bowl, sift chickpea flour, rice flour, and baking powder together. Add almond flour and mix.
- 7
Combine wet and dry ingredients with a whisk until no lumps remain.
- 8
Pour batter over cooled fruit, spreading evenly to cover surface.
- 9
Bake in preheated oven until golden, about 20 minutes.
- 10
Cool 20 minutes in pan before unmolding and serving.
Tips
Do not fully cook fruit in caramel step; it will finish cooking in the oven.
Sift flours separately to ensure a lighter, airier crumb.
Work quickly when pouring hot caramel to avoid burns.
Brush finished tart with peach jam before cooling for traditional appearance.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a low oven.
Caramel and fruit can be prepared and cooled up to 4 hours ahead. Prepare batter just before baking.
Serve warm or at room temperature, optionally brushed with peach jam while still warm.
Common Mistakes
Do not fully cook the fruit in the caramel to avoid mushiness after baking.
Do not skip sifting the flours to avoid a dense, gummy crumb.
Do not unmold before 20 minutes rest to prevent the cake from breaking apart.