Lunch: Tarte Tatin Recipe | Myrecipes

Recipe by Lorrie Hulston Corvin The delicious syrup becomes the topping when the tarte tatin is inverted. Tangy crème fraîche offsets the tart's sweetness.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Tarte Tatin Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 cups all-purpose flour
6 tablespoons butter, softened
6 tablespoons water, divided
1 large egg
1 cup sugar
4 Golden Delicious apples, peeled, cored, and quartered (about 2 pounds)
1/4 teaspoon ground cinnamon
10 teaspoon crème fraîche

Instructions

Preheat oven to 400 °.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl, and cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 2 tablespoons water and egg, stirring with a whisk. Add egg mixture to flour mixture, stirring just until moist. Turn dough out onto a large piece of heavy-duty plastic wrap; knead lightly 5 times (dough will be sticky). Pat dough into a disk. Cover with additional plastic wrap, and chill 30 minutes.
Combine 4 tablespoons water and sugar in a 9-inch cast-iron skillet over medium-high heat. Cook 10 minutes or until golden, stirring only until sugar dissolves. Remove from heat; gently stir in small circles to evenly distribute cooked sugar. Let stand 5 minutes.
Arrange apple quarters tightly in a circular pattern over sugar in pan, beginning at the outside edge. Cut 2 apple quarters in half, and arrange, points up, in center of pan. Place pan over medium heat; cook 20 minutes (do not stir), pressing apples slightly to extract juices. Remove from heat; let stand 10 minutes. Sprinkle cinnamon over apples.
Remove plastic wrap covering dough. Turn dough onto a lightly floured surface; roll dough into an 11-inch circle. Place over apple mixture, fitting dough between apples and skillet. Bake at 400 ° for 20 minutes or until lightly browned. Let cool 10 minutes. Invert tart onto a plate. Serve with crème fraîche.

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