Gluten Free Thin Apple Tart 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.

GLUTEN-FREE APPLE TARTE TATIN

Steps:

• Gather the ingredients.
• In a large mixing bowl, sift the amaranth, almond and rice flours. Whisk in sugar and salt.
• Use a pastry cutter, fork, or your fingers to work the butter into the flour.
• Add the lightly beaten egg and stir just until the mixture forms a ball. Wrap in waxed paper and refrigerate for 30 minutes.
• In a heavy 8-inch skillet over medium heat, melt 5 tablespoons butter. Stir in sugar and cook for about 1 minute, creating a caramel sauce.
• Place one layer of apples, cut side down in the skillet. Simmer the apples in caramel sauce for about 15 minutes-until apples are tender, but not soft and mushy. Remove the skillet from heat.
• Preheat oven to 425 F.
• Lightly sprinkle a large sheet of waxed paper with rice flour. Place the chilled pastry dough on the flour-dusted paper and cover with a second large sheet of waxed paper. Use a rolling pin to roll the dough to about 1/16th-inch thick. Place a 10-inch dinner plate on the dough and use a knife to cut around the plate. This makes a nice uniform circle.
• Carefully lift the dough on the waxed paper and place it evenly over the apples in the skillet. Slowly peel the waxed paper away from the dough. Use a fork to gently press down on the outer edges of the dough.
• Bake for about 20 minutes or until the tart crust is golden brown.
• Cool for 5 minutes and invert on a 10-inch serving plate.
• Cut, serve, and enjoy!

GLUTEN-FREE APPLE-ALMOND TART

Steps:

• Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
• Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
• Spread the cooled apples evenly over the pre-baked tart shell.
• Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
• Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.

EVERYDAY APPLE TART (GLUTEN-FREE)

Steps:

• In a medium bowl, stir together melted butter, almond and all purpose flours, 2 tablespoons of the sugar, vanilla, and salt. It should look like wet sand.
• Press crust mixture into a 9-inch tart pan with removable bottom, covering the bottom and coming up the sides of the pan. I like to use the bottom of a measuring cup to do this.
• Place crust in the pan in the freezer while you prepare the filling.
• Preheat the oven to 375 Degrees F.
• Prepare the apples by cutting off both cheeks (halves) of the apples on either side of the core. Each piece will have a flat side to place on the cutting board.
• Lay them flat, and one at a time, make thin slices through the apple vertically, holding the shape together as you go.
• Place each apple cheek onto the tart and fan out slightly, revealing a bit of the apple flesh.
• Remove tart pan from the freezer.
• Cover the entire base of the tart with the apples, filling in spaces with apples, until you barely see the bottom. Don't stress over making it perfect, it'll be a bit random and beautiful.
• Sprinkle topping evenly with the remaining 2 tablespoons of sugar, ground cinnamon, and lemon juice then dot evenly with the cubed butter.
• Bake for 35-40 minutes, until bubbling and browned.
• Allow to rest for at least 15 minutes, and serve with whipped cream or ice cream.

THIN APPLE TART

Steps:

• To make the tart dough, whisk together the sour cream and egg yolk in a small bowl.
• Put the flour and salt in a food processor and pulse a few times to combine. Scatter the butter over the top of the flour and pulse 6 to 8 times, until the butter resembles coarse crumbs. Add the sour cream mixture and pulse until the dough just comes together. Scrape the dough onto a flat surface, flatten into a disk, wrap in plastic wrap, and refrigerate until the dough is cold, at least 1 hour and up to 2 weeks.
• Spread the sugar over a flat surface. Place the disk of dough on the sugar and turn to coat in the sugar. Roll the dough out to a 14-inch circle that's 1/8 inch thick, flipping the dough once in the sugar during the rolling. Using a 12-inch plate as your guide, cut out the dough into a 12-inch round. Transfer the dough to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes.
• Preheat the oven to 375°F.
• To prepare the apples, combine the apple juice, lemon juice, sugars, and cinnamon in a small saucepan and cook, whisking occasionally, over high heat until slightly thickened and reduced to 1/2 cup, about 5 minutes. Cover the glaze and keep warm.
• Slice the apple halves crosswise into paper-thin (about 1/16-inch) slices. Arrange the slices, overlapping them slightly, on the pastry round. Brush the tops of the apples with some of the warm glaze. Transfer the baking sheet to the oven and bake the tart until the apples are soft and the pastry is golden brown, 35 to 40 minutes.
• Remove from the oven and immediately brush the tops of the apples with more of the warm apple glaze. Using a large metal spatula, carefully transfer the tart to a wire rack and let cool for 10 minutes before serving.
• Ladle some of the cinnamon crème anglaise onto large dinner plates and top with a slice of the apple tart.
• CINNAMON CRÈME ANGLAISE
• Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
• Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat. Remove from the heat.
• Whisk together the egg yolks and sugar in a medium bowl. Gradually whisk in the hot milk mixture. Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan. Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.
• Strain the custard into the bowl set in the ice bath and stir until chilled. Cover and refrigerate until cold, 3 hours or overnight.

THIN FRENCH APPLE TART

Steps:

• Preheat oven to 425.
• Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes.
• Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart.
• Serve warm.