One of the great delights in baking is that moment when you flip the tarte tatin out of the skillet to behold the dark golden color of apples and to breathe in the seductive aroma.
I was trying to think of the dessert equivalent of a Thanksgiving turkey or a standing rib roast, something that makes for an unusual and dramatic presentation at the table, where it gets carved and served. A pineapple has the size and appearance to make such a bold statement.
Although I have greatly reduced the sugar, this is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs. It’s gluten-free, too!
You can use this crust to make Bill Yosses’ Maple Apple Tarte Tatin, or any pie or tart you like.
These little treats are great to make for the holidays, birthdays, and other special occasions. The recipe can be varied: use your favorite chocolate, nuts, and fruit.