Ingredients
- FOR THE CRUST:
- 1/2 cup unsalted butter, room temperature
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 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 1/2 cups gluten-free flour* (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 3/4 cup unsalted butter, cold
- FOR THE APPLE FILLING:
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 4 medium (about 1 3/4 pounds) Granny Smith apples, peeled and cut into slightly less than 1/4" slices
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.