Today we bring you a classic, quintessential French dessert, Tarte Tatin with a vegan twist. If you love hybrid desserts like cronuts or cruffins, you'll love la Tarte Tatin, which is a mix between an apple pie and a caramelized upside down cake with apples.

This beloved pastry was actually created by mistake, when the two sisters Carolina and Stephanie Tatin accidentally flipped Tarte Tatin in the oven. Who would have thought that this serendipitous mistake would turn out to be such a legendary dish?

Apples contain vitamins and minerals essential for beautiful skin and body. So go on and load up this wonder fruit, it may help keep the doctor away 😉

For The Crust

• 2 cups almond flour
• 1/2 cup arrowroot starch
• 1/4 cup maple syrup
• 1 tsp baking powder
• Pinch of salt
• 3-4 tbsp water

For Caramelized Apples

• 2 lbs apples
• 1/2 cup full-fat coconut milk
• 1/2 cup apple juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract

1. In a large mixing bowl, combine the almond flour, arrowroot, baking powder, salt, and maple syrup. Mix adding the water slowly to form a     sticky ball of dough.
2. On a piece of parchment paper, press/roll into a circle the same size as your pan. Set aside.
3. Peel, core, and quarter the apples. In a tart tatin dish or saucepan, combine the coconut milk, maple syrup, apple juice, and vanilla. Bring to a simmer over medium heat.
4. Add the apples. Stir occasionally over medium heat until the caramel is thick and the apples are soft. About 20-25 minutes. Remove from the heat.
5. Preheat the oven to 400F. If using a tart tatin dish, simply flip the crust on top tuck in the edges around the fruit. and press it down. If not, grease a round cake pan. Arrange the apples in the bottom of the pan with the rounded side down. Place your crust on top and tuck the edges around the fruit.
6. Bake for 25 minutes at 400F or until golden on top.
7. Remove from the oven and cool for 15-20 minutes before carefully flipping onto a plate. Slice and serve!