I bought a few new gf cookbooks this past 6-7 months. I have been too busy to do much with my new one by Annalise G. Roberts; she wrote my favorite gf cookbook “Gluten-Free Baking Classics”. In “ The Heirloom Collection” she re-creates many classic recipes we all love but in a gluten free version. Eighteen cakes, thirteen muffins, scones and quick breads, sixteen cookies, twenty breads as well as eleven tarts. And some other misc. baked goods. SO many yummy looking things to bake. All gluten free. And knowing Annalise Roberts, all yummy!
She starts with a section on how to take a wheat flour based recipe and make it gluten free; very interesting: I have a few cherished recipes I would love to convert. She is such a reliable and careful baker; all her recipes turn out exactly as promised. With so many great looking recipes and if you have any of her other cookbooks you will definitely want this one.
Anyway back to my tart: I was looking for an apple recipe that only needed 4 apples, cause that’s all I had and this tart caught my eye. I had everything but the heavy cream. So I procured a small container and I was good to go.
It was a very easy recipe; make the tart shell and while it pre-bakes, peel and slice the apples and mix up the custard. Arranging the apples took me 3-4 minutes and another 30 seconds to pour over the custard and carefully place it in my oven for a transformational baking.
This tart has a lovely texture; the apple slices are soft but held their shape and the custard is silky and subtle. The long baking makes the crust very crisp. No ice cream needed; this is perfect just by itself.
After making this tart I noticed that this is the baked good featured on the back cover of the book; a place of honor for a fantastic apple treat. So freaking good; you must try it even if you use a wheat crust. Alsace-Lorraine is an area in Germany close to France; over the years it has been passed back and forth a few times. One of my ancestors is from this area so I was thrilled to find a recipe my great great grandmother might have baked!
Alsatian Apple Tart
6 large slices or 8 skinny ones
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, lemon juice, even lime juice works
Spray a nine – ten inch tart pan that has a 1 ½ inch side with cooking spray, set aside. I use a ceramic ten inch pan but if you have one of those tricky deep tart pans with a removable bottom that would work perfectly.
Mix dry ingredients in bowl of a 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.
Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! I like to sprinkle a bit of my flour mix on the crust as it gets thinner so it doesn’t stick to the pie bag/wax paper. Peel off one side of paper and place in the tart pan, be sure to center it. Remove other slice of wax paper. Crimp edges all around.
Bake at 375 for 15 minutes.
4 medium-large sized apples, yellow delicious or fuji work well as they don’t squish down too much. I used Fuji; best use for them yet as I find they don’t squish like I want in pies.
Peel apples, quarter, cut out core, slice into 1/2 inch thick slices (8 for a medium apple)
Mix in a medium mixing bowl with:
6 tbsp. sugar
2 eggs; stir well
Add 1 cup heavy cream, 1 tbsp. milk, 1 tsp. vanilla extract, ¼ tsp. cinnamon.
Arrange the apple slices in the warm/hot tart shell, squash them close together. Pour the custard filling over the apples.
Bake in a preheated 375 degree oven for 50-55 minutes until the custard is set and the crust is light brown
Cool the pie at least 1 hour before serving. You can sprinkle the slices with confectioner’s sugar if you like to guild the lily; not really necessary though.
Brown Rice Flour Mix (same as King Arthur GF Flour mix)
2 c brown rice flour, finely ground
2/3 c potato starch (Not potato flour)
1/3 c tapioca flour
This recipe is from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics – The Heirloom Collection.