French Apple Tart
serves 6 – 8
Adapted from Ina Garten
1 recipe flaky pie crust
2 – 3 Granny Smith Apples, depending on the size
juice of ½ lemon
1 - 2 tablespoons agave nectar
¼ teaspoon good quality cinnamon
2 tablespoons cold, unsalted butter diced in small pieces
¼ cup all-fruit apricot preserves
Preheat the oven to 400 degrees F.
Make pie crust according to recipe. Roll out the crust into a 8 x 10 rectangle between two sheets of waxed paper. Use a kitchen ruler and a chef’s knife to trim the edges neatly. If the dough is too soft to remove the cut edges, put it back in the refrigerator for 10 minutes or so.
Now comes the fun part. Spray a baking sheet with cooking spray. Rip off a piece of parchment paper that will cover the baking spray. Remove the top piece of waxed paper. Place the parchment paper on top of the dough. Turn the dough over and place on the prepared baking sheet with the parchment paper on the baking sheet. Remove the top piece of waxed paper. Smile. You just made the perfect gluten-free crust. Put the dough back in the refrigerator while you get the apples ready.
Fill a medium bowl with cold ice water and mix in the lemon juice. This will keep your apples from browning. Peel your apples and put them in the water. Cut them in half, use your knife to cut out the stem and seeds, then use a melon baller to remove any remaining seeds if necessary. Slice ¼ inch thick. Keep the apples in the water until you’re ready to use them.
Place the apples diagonally on the pie crust, overlapping them slightly, starting with the longest length. Work your way out in rows and fill in empty spots with a piece of apple cut to fit. Warm agave in microwave for 15 – 20 seconds and brush over the apples. Sprinkle with cinnamon – you don’t need to use it all. Dot with butter, and then bake for 25 – 30 minutes rotating at the 15 minute mark. The apples should be browned in spots and the edges of the tart will be brown too. Don’t worry if the juices run and brown around the tart. This is ok.
Mix apricot preserves with 2 tablespoons of water and heat in microwave for 20 seconds. Brush over entire tart and return to oven for another 5 to 8 minutes. Remove from oven and let cool. Gently slide onto a large cutting board and slice into desired size. Serve warm or at room temperate.
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