Coconut oil goes into the caramel instead of butter, so the tart stays pareve and suits the end of a meat meal. The apple halves cook in the caramel before baking and take on a deep amber color.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Peel the apples, halve them lengthwise and remove the core with a teaspoon.
KnifeCutting board
3
Toss the apples with the lemon juice and set aside.
4
Put the sugar in a 24 cm cast-iron pan and heat over medium heat without stirring, until it melts and turns into a dark amber caramel.
StoveCast-iron pan
5
Remove from the heat, add the coconut oil, cinnamon and salt and stir until the caramel is smooth.
6
Arrange the apple halves on the caramel standing on their sides, packed very tightly together, in circles.
7
Cook over medium-low heat 20 minutes, spooning caramel over the apples several times, until the apples start to soften.
Stove
8
Roll out the dough into a round 2 cm larger than the pan's diameter. Prick it with a fork.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
9
Lay the pastry over the apples and tuck its edges in along the side of the pan.
10
Bake 30–35 minutes, until the pastry is puffed and browned.
⚙ BakingOvenCast-iron pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11
Let cool 10 minutes, set a serving plate over the pan and invert in one quick motion.
Plate
💡Invert while the caramel is still hot and runny: cooled caramel glues the apples to the pan.
360calories
2 gprotein
49 gcarbs
17 gfat
● protein 2%● carbs 55%● fat 43%
Per serving (241 g), of 8 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Plate· Also works: Serving platter (None)
By the steps, as the recipe is built now: another version or addition can change the list.
