TORTA ROVESCIATA DI MELE, NOCI E CANNELLA or UNORTHODOX TARTE TATIN WITH WALNUTS AND CINNAMON (WITH OR WITHOUT GLUTEN)

APPLES

So spring has arrived and now it has passed that vital point of no return so I’m quite happy actually. But it is still a bit cool which means that I still like to use my oven which I did the other day in order to make this rather unorthodox Tarte Tatin, let’s still call it like that even though I’m sure the famous sisters are rotating like high-spin propellers in their graves right now because I have not only added cinnamon and walnuts but I have even made a gluten-free alternative. But I’m sure that I would be forgiven that at least!


TORTA ROVESCIATA DI MELE, NOCI E CANNELLA or UNORTHODOX TARTE TATIN WITH WALNUTS AND CINNAMON (WITH OR WITHOUT GLUTEN)

Filling
:
5 apples
5-6 tblsp sugar
50 gr salted butter, melted

Dough
:
150 gr salted butter, melted
3 dl flour, wheat or rice-the choice is yours!
1 dl sugar
1 tsp cinnamon

– Peel and slice the apples thinly, put the slices in a bowl and add 2/3 of the sugar. Mix well so that the apple slices are covered with sugar.
– Grease a cake tin with a thick bottom with butter, sprinkle the rest of the sugar over the bottom and put all the apples slices on top.
– Chop the walnuts coarsely, spread them over the apple slices and then pour the melted butter over it.
– Mix flour, sugar and cinnamon before you add the melted butter, mix really well.
– Crumble the dough evenly on top of the apples and the you press it down lightly in order to make the surface even.
– Bake the cake in a pre-heated oven (175° centigrades) for about an hour.

TARTE-TATIN

L