Believe it or not, the amazing Hotel Tatin's signature Dish is totally doable in a low carb, sugar free and gluten free version. Yes, it's technical but also totally worth it. For those who have never seen or eaten this delicacy before, it's a flipped pie cooked in caramel and baked to perfection. It is extremely decadent, delicious, and will let you wondering how come there is no sugar or apples in here!
Filling:
- 3 medium chayotes (trust me!)
- ½ cup brown Swerve (or golden Lakanto Monkfruit)
- ½ cup Birch xylitol (please be careful if you have pets, Xylitol is extremely toxic for them)
- 2 Tbsp ChocZero caramel sauce
- ½ tsp sea salt
- 1 Tbsp cinnamon
- 1 tsp vanilla
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- A few cloves and star aniseed
- ½ stick of butter
Preparation:
- Rinse, peel and remove the pit of the chayote squash. Cut each into 10 pieces (lengthwise). Try to cut them as even as possible. Drain.
- Melt the butter in a frying pan over medium heat. If you have a cast iron pan, even better.
- Add the rest of the ingredients (not yet the chayote) to melted butter. Stir.
- Add the slices of chayote. Baste the melted butter mixture over the chayote until covered. Repeat every few minutes until the squash is brown and soften. (Chayotes need to cook a little longer than apples would).
- Remove from heat and place the filling into a deep dish pie or baking dish. Set aside for now. If you are using the cast iron pan leave it there as you can use it for oven baking as well.
Crust:
- 1½ cup almond flour
- 2 Tbsp coconut flour
- ½ stick butter
- ¼ cup coconut oil
- ½ tsp sea salt
- ½ tsp Xhantan Gum
- 1 egg
Preparation:
- Cubbed the ½ butter stick into small pieces and place them in a bowl with the coconut oil.
- Sift all the dry ingredients and add them to the butter mix. Knead until crumbly.
- Add a beaten egg and work into mixture.
- Form a ball with the dough and place it onto parchment paper. The paper should be about 2 inches wider than the dish pie.
- Cover the top of the dough with another parchment paper sheet and with a rolling pin roll it out to about 1/8 -1/4 inches in thickness.
- Remove the top piece of paper and carefully turn over, placing the crust on top of the chayote mixture.
The excess crust needs to be tucked inside the edges as carefully as possible. The dough is very delicate and may break. Don't feel discouraged if you don't get it perfect the first time.
- Bake for 15 minutes in preheated oven at 400 degrees.
- Bring oven to 350 degrees and bake for another 10 minutes or until crust is light brown.
- Remove from oven. Allow to cool down for about 30 minutes.
Here comes the tricky part:
Place another baking dish (same sized or larger) on top of the baked tart. Carefully flip over. The crust should be now on the bottom of the second pan with the caramelized chayote on top.
Voilà! Magic just happened.
Serve with a tad of whipped cream and enjoy totally guilt free!
Nutritional information:
Serves 8.
Serving size 1 slice.
Calories= 65
Total Fat= 6 gr
Protein= 1 gr
Net carbs = 3 gr
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