Gluten Free Apple Tart with Christmas Twist
In my home there is always a season for an apple tart. I’m one of those people who think that the smell of freshly baked apples with cinnamon is to die for. If you are like me you will love my simple and quick recipe for this gluten free apple tart. Just serve it with vanilla ice cream and find out why it is so hard to resist another piece.
To make this tart I used 28 cm tart pan with removable bottom and two different size of star cookie cutters.
Gluten-Free Apple Tart with Christmas Twist
Prep Time
50 minutes
Cook Time
35 minutes
Total Time
1 hour 25 minutes
Ingredients
Crust:
- 160 g almond meal
- 180 g rice flour
- 100 g tapioca
- 40 g potato starch
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 80 g powdered coconut sugar
- 150 g lactose free butter
- 2 egg yolk
- 50 g coconut cream
- 1 tablespoon lemon juice
- 1 tablespoon vanilla
Filling:
- 5 big apples (jonagolds, jonathans or other crispy and flavorful )
- 1 ½ tablespoon cinnamon
- 2 tablespoon lemon juice
- 2 tablespoon maple syrup
- 1 egg for egg wash
Instructions
- First make the crust. Mix all dry ingredients in a big bowl. Cut the butter in small cubes or grate it into the bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Add eggs, vanilla, lemon juice, coconut cream and using your fingertips knead the dough until it begins to come together and becomes smooth. Form the dough into two flat discs. Wrap your dough or put into plastic bags and chill in the refrigerator for 2 hour.
- Make the filling. Peel, core, and thinly slice the apples. In a large mixing bowl combine the sliced apples, lemon juice, cinnamon, maple syrup and toss until combined.
- In the meantime preheat the oven to 170°C and prepare an egg wash. To make it mix together 1 egg and 1 teaspoon of water until completely combined.
- Once the dough is chilled, place one disc of the dough between two sheets of parchment paper, flour a bit and use a rolling pin to roll the dough until 2 - 3 mm thick. Compare rolled dough with the size of the tart pan.
- Gently roll the dough around the pin and transfer into the tart pan, using your finger tips to press the crust into the seam where the base and wall of the pan meet. Roll the rolling pin across the top of the tart pan edge to cut excess dough.
- Spoon apple mixture into your tart.
- Roll the second chilled dough disc like you did the first. Cut 5 strips around 4 cm wide and with the remaining dough cut out big and small stars. Remove the chilling filled tart from the refrigerator. Then place the stripes on the top of the apple filling. Arrange ready stars on the top or between strips. Re-roll any leftover dough between two sheets of baking paper and cut out more stars. Place them on the tart. Brush crust with egg wash and sprinkle with birch or coconut sugar.
- Put your tart in the oven and bake for 30-35 minutes.
- Remove the tart from the oven and let it cool. Serve the tart warm or at room temperature with vanilla Ice cream.
Notes:
- If the dough is too sticky don’t hesitate to flour it.
- If the crust is browning too quickly, cover the tart with foil or parchment paper.
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