Gluten-Free Apple Tart

By vealam

Ingredients

• FOR THE CRUST:
• 1/2cup1/2 cup unsalted butter, room temperature
• 3tablespoons3 tablespoons granulated sugar
• 1large1 large egg
• 1teaspoon1 teaspoon vanilla extract
• 1/4teaspoon1/4 teaspoon salt
• 1 1/2cups1 1/2 cups gluten-free flour* (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
• FOR THE CRUMB TOPPING:
• 1 1/2cups1 1/2 cups gluten-free flour* (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
• 1teaspoon1 teaspoon ground cinnamon
• 1/2cup1/2 cup brown sugar
• 1/4cup1/4 cup granulated sugar
• 1/8teaspoon1/8 teaspoon salt
• 3/4cup3/4 cup unsalted butter, cold
• ng.
• 2cups2 cups (320 grams) white rice flour
• 2/3cup2/3 cup (128 grams) potato starch
• 1/3cup1/3 cup (40 grams) tapioca flour / starch
• 1teaspoon1 teaspoon xanthan gum
• FOR THE APPLE FILLING:
• 1tablespoon1 tablespoon lemon juice
• 1teaspoon1 teaspoon vanilla extract
• 1/4cup1/4 cup granulated sugar
• 1/4cup1/4 cup brown sugar
• 2teaspoons2 teaspoons cornstarch
• 1teaspoon1 teaspoon ground cinnamon
• 1/8teaspoon1/8 teaspoon ground nutmeg
• pinchpinch of salt
• 4medium4 medium (about 1 3/4 pounds) Granny Smith apples, peeled and cut into slightly less than 1/4" slices
• FOR SERVING:
• powdered sugar or vanilla ice cream
• Note: If you need the tart to be gluten-free, make sure all your products are certified gluten-free.

Details

Servings 9
Preparation time 30mins
Cooking time 30mins
Adapted from mybakingaddiction.com

Preparation

Step 1

FOR THE CRUST:
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.

FOR THE CRUMB TOPPING:
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.

FOR THE APPLE FILLING:
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.

Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.