This French apple tart is an old favorite of mine, been making it for years. I have no idea where I got the original recipe from so I can’t give credit for it, I lost my copy and had to replicate it. Plus, I had to change it a bit to make it gluten free but it tastes just as good as before. The cinnamon and lemon topping are what makes it so tasty.
It should be made with an apple that keeps its shape; Granny Smith is the best choice in that regard or Golden Delicious. Don’t use one that goes all squishy like Empire or Macintosh. You only need 3 large apples. It should give you about 6-8 slices of tart. Lesser amount of slices if your family is piggy, the full eight slices if they are not big dessert eaters.
I use my GF tart shell crust which is from Annalise Roberts’ book; Gluten-Free Baking Classics. It is very easy; hand pressed into your tart pan. I would say that this is a cookie crust; sweet and short, very yummy.
I rarely have any of this tart left over for more than 24 hours. It is very popular with everyone. I like it for how easy it is to make, how handsome it looks and that I can throw it together quickly with only 3 apples and a lemon. Sorry for the lack of photos. Wasn’t thinking about pictures when I was making it…
French Apple Tart
1 cup brown rice flour mix
¼ cup sugar
1 tsp. xanthan gum
5 tbsp. cold unsalted butter, in 5 chunks
1 tsp. vanilla extract
Mix the dry ingredients in a stand mixer, cut in the butter by mixing it at a med low speed until crumbly. Add vanilla and mix well. If it is really dry looking add a tbsp. of water. Press into the bottom and up the sides of your tart shell as evenly as you can make it.
For this recipe I always use an extra large 10 inch tart pan. Mine is ceramic so it doesn’t have a removable bottom. Bake it at 350 degrees for 10 minutes. Let it cool while you peel and slice the apples.
3 large Granny Smith apples; peeled and sliced – not thick or too thin
2 tbsp. sugar
1 tbsp. GF flour
Lay the apple slices in concentric circles in the tart pan over the crust. Mix the sugar and flour and sprinkle over the apples. Cover loosely with foil and bake 25-30 minutes until the apples are soft if pricked with a fork. Do not bake until they collapse; should still hold their shape.
While the tart is just finishing its baking make the topping.
In a small heavy sauce pan place
2 tbsp. sugar and 1 tbsp. cornstarch and mix them.
Add ¼ cup fresh lemon juice
1 tsp. lemon zest (grate the zest and then juice the lemon)
½ cup water
½ tsp. cinnamon
Cook over medium heat, stirring it constantly with a small whisk or a spoon, until it boils and seems thickened and is no longer opaque. This should take less then five minutes. Remove from heat and pour the hot gloppy topping carefully over the hot apple tart taking your time so you cover the entire surface of the apples.
Let cool before serving.
This tart is perfect with a scoop of vanilla ice cream on the side. Don’t put it on top or it will not look so nice because of the French cinnamon topping. Or some plain organic yogurt goes well and is far healthier…just saying.
Brown Rice Flour Mix (this is the same as King Arthur’s gf all purpose blend)
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour
Originally posted in September 2014. I bake this tart quite often; it is definitely a go to tart at my house.