Everyday Apple Tart Gluten Free Recipes

GLUTEN-FREE APPLE TART

Steps:

• In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer until fluffy.
• Add the sugar, egg, vanilla and salt and beat for about 20 seconds. It'll appear curdled at this stage. Gradually add in the flour and beat until well combined.
• Take out a 9" or 10" tart pan with a removable bottom and pat the dough evenly up the sides and over the bottom of the tart pan.
• Refrigerate for at least 20 minutes while preparing the rest of the tart.
• In a large mixing bowl, stir together the flour, cinnamon, brown sugar, granulated sugar and salt.
• Beat in the butter or use your hands or a pastry blender to incorporate it.
• Once well combined, place the bowl in the refrigerator to chill while preparing the apples.
• In a large mixing bowl, stir together everything except for the apples.
• Then stir in the apples and coat thoroughly in the liquid mixture.
• Take the crust and crumb topping out of the refrigerator.
• Place the apples (and all the juice that has accumulated at the bottom of the bowl) into to unbaked tart crust. Do not worry about placing them in neatly - they will cook down.
• Place the tart on a clean workspace away from the counter's edge. Top with the crumb topping. Note that it will be piled several inches above the rim of the tart pan.
• Place the tart on a baking sheet to catch any spills.
• Bake for 10 minutes at 450°F and then turn the heat down to 350 °F.
• Bake for another 40-45 minutes or until the topping is firm and the filling is bubbling.
• If you notice the topping is browning too quickly, cover it with foil and place the tart on the bottom rack of the oven.
• If not using a 9" or 10" tart pan, you'll need to adjust the baking time accordingly.
• Let cool completely. If you cut into the tart while it's still warm, it may be difficult to cut a clean piece.
• Dust with powdered sugar or top with ice cream.
• Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.

GLUTEN-FREE APPLE TART

Steps:

• To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.
• Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it's lightly firm to the touch and just starting to turn golden at the edges. Set aside.
• Meanwhile, to prepare the filling: Peel the apples and cut them into slices 1/8 to 1/4″ thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
• Arrange the apple slices across the base however you'd like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
• Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it's fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.
• Let the tart cool for at least 15 minutes. If you'd like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef's nice to slice the tart into even wedges and serve.