Gluten-Free Apple Tart

Ingredients

• 270 grams gluten free flour blend (2 cups less 2 tablespoons)
• 30 grams powdered sugar (2/3 cup)
• 30 grams Almond flour (1/3 cup)
• 1/8 teaspoon kosher salt
• 126 grams unsalted butter (9 tablespoons)
• 1 large egg
• 4 tart apples (honeycrisp, Granny Smith etc)
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 lemon (juiced)
• 3 Tablespoons unsalted butter (softened)
• 1 Tablespoon granulated sugar

Instructions

1. 1

   --- Gluten-Free Tart Crust ---

2. 2

   Add flour, powdered sugar, almond flour, and salt to a food processor (you can also this in a stand mixer or by hand but it takes longer). Pulse a few times to mix. Add the cold butter cut into cubes. Process until the mixture looks sandy. Add the egg and process until the dough comes together.

3. 3

   Wrap the dough in with plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 2 hours.

4. 4

   Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes. Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is 1/4 inch thick.

5. 5

   Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough. Dock the bottom with a fork. Chill for 30 minutes.

6. 6

   Preheat oven to 350 degrees. Dock (prick with a fork) the dough and line the shell with parchment paper and fill with 3 cups of dried beans or pie weights. Bake the crust for 10 minutes

7. 7

   --- Apple Filling ---

8. 8

   While the dough is chilling, core the apples and slice into very thin slices using a knife or mandolin. Toss apples, brown sugar, lemon juice, and cinnamon together with a pinch of salt.

9. 9

   --- Assemble and Bake ---

10. 10

    Into the blind-baked tart shell, arrange the apples in a circular pattern, or any little pattern your heart desires just keep the apple slices vertical. Dot with the butter and sprinkle with the granulated sugar.

11. 11

    Increase the heat 375 degrees. Bake the tart for 40 to 45 minutes

12. 12

    OPTIONAL GLAZE: heat 2-3 tablespoons apricot preserves until melted (15 second increments in the microwave). Brush on the apples to create a nice shine.