French Apple Tart…ooh la la

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.french apple tart

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

Crust

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.

Filling

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.

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.

 

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Apple Brown Butter Galette

I saw this recipe in Bon Appetit magazine and thought I could make it, just a little simpler and gluten free. Feel free to check it out on line or in the magazine rack at the library.  http://www.bonappetit.com/

I liked how it looked: the shape of it and all those skinny slices.  What the heck is a galette?  I goggled it and the term can refer to a French free form cake or a free form tart that is sort of between a pie and a tart.  It should be less work than a pie or a fancy tart.  This one is a rectangular shape which I loved.  Not that tough to shape.  You can do it. The hardest part for me was spelling the word correctly for this post!

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For more galette info; check this New York Times article with a great video: http://www.nytimes.com/2014/08/27/dining/the-galette-forgives-you.html?_r=0

Anyway, my apple galette was easy to make and gorgeous to look at and even tastier to eat! Impress your family when you toss this together – they will think it took hours to make.  Leaving the skin on the apples makes them easier to slice thin, they hold their shape better and you save time.  Plus you get the bonus of all the fiber and nutrition of the apple skin and right below it.

First, make the crust and chill it a bit while you slice the apples.

GF Tart Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp sweet rice flour

1 Tbsp granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp cold butter cut into 6 chunks

1 lg egg, room temperature

2 tsp fresh orange or lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a flat fat rectangle with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), put another piece of wax paper on top and chill it all in your fridge 15 minutes

Baking pan: Spray 10 x 14 inch metal baking pan with cooking spray, dust with white rice flour or line with parchment paper.

Filling:

3 cooking apples – a pound or a bit more

2-3 tbsp. salted butter

3 tbsp. dark brown sugar

1 large egg

1 tbsp. granulated sugar

Take 2 tbsp. salted butter and heat it in a sauce pan until it is browned, watch closely or it will burn.  Pour it into a small bowl to cool a bit.  It will brown a touch more even out of the pan so take it out at a medium brown.

Wash and dry three firm cooking apples.  I used golden delicious that I bought at an orchard store; Bechdolts Orchard to be exact. Apples are extra fresh when you get them from where they grew. I cut them in half and cut out the core with my knife.  I put the cut side down and cut the apple half into skinny1/8 inch slices.  Leave them all close together still shaped like an apple half. Cut them all like that. I ate the end pieces that were rounded or otherwise less than perfect!  apple galette 008

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Roll out the somewhat  crust between the two sheets of wax paper into a rectangle; about 10 by 14 inches, try to get the thickness even, no thick middle! I use my pie bag as it works great even for weird shapes. Peel off one side of paper and place on pan, centered.  Remove other slice of wax paper.

Place your skinny sliced apples skin side up, separating them slightly.  I made two long rows and put a few slices down the sides.  Leave a 1 ½ inch border of crust untouched all around the fruit.  apple galette 009

Pour the brown butter all over the fruit.  Sprinkle with the dark brown sugar.  Fold up the border of dough to form rustic sides; connect at the corners, no need to make it perfect; it is a galette!  Beat the egg well with a small whisk and add the water.  Brush the entire tart shell and fruit with it.  Sprinkle with that spoonful of regular sugar.

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Bake in a preheated 375 degree oven for 40-50 minutes until bubbly and the crust is light brown.  Cool at least 15 to 30 minutes before serving.

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I served mine with the time honored tradition of vanilla ice cream, my favorite: Turkey Hill’s homemade variety of vanilla.   It was also delightful all by itself so you can savor the delicate flavors of the apples with the brown butter and brown sugar.  apple galette 017 The original recipe had some fancy whipped cream flavored with a couple of tablespoons of maple syrup; next time! And there sure will be another apple galette this fall. It was tasty and I loved the extra crunch the crust had from the painting of egg wash and sugar.  My pie crust has never been put to better usage nor had better flavor.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

We had this for lunch today; made with empire or cortland apples; absolutely delightful.  I put 1/2 tsp. cinnamon in the crust before adding the egg. And I used big crystal sugar for the topping tbsp. of sugar.  Even better than last time I made it.

Rustic Apple Pear Tartlets for Dessert Tonight

10-25-14 014 Apples and pears go together delightfully.  Fall is the perfect time to indulge in baking them into tartlets for company.  I like to make individual tarts sometimes because they make people feel so special when you each get your own tartlet.

Use what ever kind of baking apples you have.  I got mine from an actual apple orchard, Bechdolts to be exact!  I like to buy their small baskets of seconds which are inexpensive and just as fresh as can be especially compared to grocery store apples.  Plus the taste is the same as the fancy unblemished ones in their display baskets.

I used Annalise Robert’s crust recipe and flour mixture. I think this crust tastes terrific and has a wonderful texture.

These are simple tarts: no need to make them perfect looking.  I used a fork to press around the crust in each tartlet before I lay the fruit in it.  I cut out leaves from the leftover crust to make a sort of a top crust.  The mixing of the two fruits gives every bite a different taste and the spices add a delicate flavor. I wanted the fresh fruit flavor to be the highlight so I didn’t use much spicing. The coarse sugar adds a certain eye apple and crunch.  Enjoy!

Rustic Apple Pear Tartlets

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 4 inch metal tart pans or 4 inch mini deep dish pie pans with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  I used my pie bag for rolling out the crusts; works so great at making an even thin crust.

Cut it into 4 balls and roll out each ball into a small pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in mini tart pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Do again until you have 4 shells and use all the crumb leftovers to make a fifth tartlet crust.  I actually do two of them side by side and turn them out onto the tartlet pans together. Repeat for other four shells.  I ended up with five tartlets; the last being in an individual tartlet pan, about 5 inches in diameter.

Filling:

2 medium sized yellow delicious apples

1 large bosc pear

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Same for pear except you can leave the peel on if you like.  Or peel!  Mix in a large bowl with:

3 tbsp. granulated sugar (if you like things pretty sweet add another tablespoon of sugar)

1 tbsp. minute tapioca

1/4 tsp. cinnamon

A sprinkle of ground nutmeg.

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Let stand five minutes and then heap the fruit into tartlets.  I mounded mine a bit so they would be still full after baking.  Top with a leaf cut out of the spare crust.  Sprinkle with coarse sugar.

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Bake 375 for 40-45 minutes until lightly browned.  Cool before serving with a scoop of vanilla ice cream.

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Brown Rice Flour Mix– for crust
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Apple Streusel Tart…Totally Terrific

Okay, this is my fall dessert Chopped (Food Network show)…. I have some ricotta cheese, some ripe apples, leftover crumb pie topping and a lemon.  What to make?? I couldn’t find a recipe that suited those ingredients so I made up this tart. I used the cookie crust that I have been using since I went GF as it is really tasty and the crumb recipe I always use for crumb pies.  I actually had the crumbs in the fridge so I didn’t have to make a batch of them.

The apples are from my own Jonagold tree, any baking apple will do, Rome or Golden Delicious are varieties that come to mind. I would avoid eating varieties such as Red Delicious or Honey Crisp as well as those that stay very firm like Granny Smith.

apple crumb tart slice

This tart is totally nummy good, the bottom is a crisp cookie crust covered with a thin layer of ricotta cheese custard under the caramelized apple slices and a topping full of crunchy almond goodness.  I am guessing you could leave out the nuts or sub in walnut or pecans cut into small chunks.  If you can’t eat oats you could certainly leave them out of the topping but I love the homey flavor and crunch they add.  The lemon is an under flavor but it does add a really nice hint of lemon to the mix.  I used some eggs I got from a friend who has her own chickens, the yolks were so orange they made the custard layer a lovely shade of gold.  Nice.

We had it plain but it is also fantastic with a scoop of vanilla ice cream.  I served it slightly warm which was lovely but you will enjoy eating it at room temperature for sure.

This tart has several steps in the construction of it but nothing too tricky.  And it looks like it came from a fancy French bakery, yet it is totally gluten free.  If you make this tart I promise you no one will even believe it is GF.  They will just beg for seconds!

Make your cookie crust and the crumb topping.  Then construct the apple filling and make the custard while your apples saute.  Have all the parts ready before you put it together or you will be frazzled and your tart might be soggy.  I did have to pick a few lemon pits out as I squeezed the juice right in with the apples.  You can be smart and use a hand juicer!

I have to say that this could be translated to a regular wheat all purpose flour based cookie crust of your choice with regular (wheat flour based) crumbs for the topping: for you wheat loving folks out there….if you want to enjoy this spectacular tart but don’t want to make it with gf ingredients.

Apple Caramel Tart

*Cookie crust

Place the following in a stand mixer bowl and combine

1 cup GF flour (recipe below)

¼ cup granulated sugar

1 tsp xanthan gum

Add 5 tbsp cold butter, cut into 6-7 chunks.  Mix on low until the butter is just crumbs blended in.

Add 1 tsp. vanilla extract and 1 tbsp water.  Blend well. Pour into a ten inch tart pan that was sprayed with cooking spray.  Spread it up the sides ½ an inch.  Press gently in so it is a cohesive crust but do not press really hard or it will be like concrete when you finish baking it!

cookie crust

Filling

Peel and slice enough cooking apples to make 3 cups of apples. I used small ones, 5-6 but I am betting 3-4 good sized ones will suffice. If you have 3 1/2 cups even better!

Melt 1 tbsp butter in a 9 or 10 inch frying pan, add ¼ cup packed light brown sugar, 2 tbsp. water and the apples. Sprinkle with 1 tbsp. fresh lemon juice.  Cook 8 to 10 minutes until slightly soft.  Sprinkle with ¼ tsp cinnamon. Allow to cool 5 minutes while you make the custard and the crumbs.

apples in pan softening

*Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

You will use a heaping ½ cup of the crumbs. Put the rest in a tightly sealing glass container and store in the fridge for your next pie/tart. It should keep for several weeks.

Almond Streusel Topping: mix well

½ cup gf crumb topping

¼ cup slivered almonds

¼ cup old fashioned oats

Ricotta Custard

1/2 cup ricotta cheese, part skim

2 medium eggs

¼ cup granulated sugar

1 tbsp. half and half

Lemon zest from ½ a lemon, cut with a zester so they are thin short strips

¼ tsp. lemon extract

1-2 tsp. fresh lemon juice

Just mix it well with a whisk in a small mixing bowl.  If you don’t have smaller eggs use 1 large egg and an egg yolk as a good substitute.  If you don’t like or have lemon extract just leave it out and it will still be awesome.

Assembly

Heat the oven to 400 degrees.  Gently pour the custard into the crust.  I tilted my pan a bit to get it to cover most of the bottom. It will not reach up the sides.  I then carefully spooned the caramelized apple slices over the custard. Do not press them into the ricotta cheese custard.  Try to spread them as evenly as possible so there are not huge gaps between apples.  I spooned every bit of the caramel sauce on top spreading it around too.

apple tart before crumbsSprinkle the tart with the streusel topping.

apple crumb tart unbaked Place in the oven and turn the heat down to 375 degrees.  Bake 35 minutes or until lightly browned and a testing straw comes out clean.

apple crumb tart  Cool at least 30 minutes.  Serve warm or cold.  Enjoy!

* Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

*from Annalise Robert’s cook book Gluten-Free Baking Classics

#apple tart

French Apple Tart….Ooh La La!

Tasty, crisp, ripe apples are pouring into the farmer’s markets and orchard stores right now.  This French apple tart is an old favorite of mine, been making it for years.  I once worked at an office where they would request it whenever we had an office function or party!  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 the measurements a number of years ago. Plus, I had to change it a bit in the last time or two to make it gluten free but it tastes just as good as before.  The cinnamon and lemon topping are what makes it so delish.

french apple tart

It should be made with an apple variety that keeps its shape; Granny Smith is the best choice in that regard.  Don’t use one that goes all squishy like Empire or Macintosh.  You only need 3 large apples.

I use my GF tart shell crust which is from Annalise Roberts’ great cookbook; 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.

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 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.

Crust

1 cup brown rice flour mix; recipe below

¼ cup granulated 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 use a large 10 inch tart pan.  Mine is ceramic so it doesn’t have a removable bottom.   Bake it at 350 degrees for 10 minutes.

Filling

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.  Put them really close to each other so there isn’t a lot of space without apples on it.  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; the slices should still hold their shape.

While the tart is finishing up its baking time make the topping.

Topping

In a small heavy sauce pan place:

2 tbsp. sugar and 1 tbsp. cornstarch and mix them.

Add all the other ingredients:

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.  If you like lots of cinnamon you could increase that up to a tsp. of cinnamon in the filling.

Let cool to at least lukewarm 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 won’t like to share its space with the chilly ice cream!

Brown Rice Flour Mix (for the crust)

2 c brown rice flour; be sure it is finely ground

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour