Dessert
Gluten Free French Apple Tart
On 25, Feb 2012 | No Comments | In Dessert | By improvinista
Intimidated by gluten free baking? There’s no need to be! Try this simple, delicious dessert that tastes and looks like it came straight from the delicatessen.
For baking anything gluten free, I highly recommend the “Wheat Free Cook” by Jacqueline Mallorca. I used the “Rice Flour Tart Shell” recipe from this book and then improvised the French Apple Tart filling from Williams-Sonoma’s Essentials of Baking (great book!).
Combine and mix in food processor: —-> Mix until the dough forms pea sized clumps Add and mix in: —-> Consistency should be a ball of dough that barely clings together Take half the dough and place on top of some plastic wrap. Cup your hands over it and create a a thick log-like shape. Take another sheet of plastic wrap and place on top of dough. Take your rolling pin and roll the dough to about 1/8” thin and about 2” wider than the tart pan you plan on using. Remove the top layer of plastic wrap and place dough into tart pan and remove other layer of plastic wrap. Place foil on top of the crust and fill the foil lines crust with dried beans. Pre-bake the shell for 15 minutes at 350. Remove crust from oven and let cool on wire rack.
1.5 cups rice flour
1/2 cup tapioca flour
1/4 tsp xanthan gum
1/4 tsp fine sea salt
1 TBS sugar
12 TBS sweet cream salted butter
1 egg
1 TBS ice water
Peel and core five honey-crisp apples and then cut up into small cubes. Mix apples in a bowl with: Line a baking pan with parchment paper and pour in the apples. Bake at 375° for 20 minutes. Remove apples from oven and pour back into bowl. Mash until just a few chunks remain. Let cool for about 30 minutes (about room temperature) and then pour the filling into the tart crust. The Topping In a bowl mix: Place the topping on top of the filling you have put in the tart crust and bake for 45-50 minutes. Transfer to a wire rack. Warm up 1/4 cup of raspberry preserves on the stove and then brush onto tart and let cool until tart is at room temperature.
Cinnamon and ground nutmeg – measure to your liking (I usually don’t measure how much I throw in)
Juice of two lemons
2 TBS Sugar
1 TBS sweet cream salted butter
2 cups peeled, thinly sliced apple crisp apples
1 TBS melted sweet cream salted butter
1/4 cup jalapeno raspberry preserves
Submit a Comment