Alsatian Apple Tart; Deliciously Creamy

 

I bought a great gf cookbook a few  years ago.. I have been too busy to do much fancy baking plus my wrist has made it impossible to roll out pie crust; this is my first rolled out crust since last June. Annalise G. Roberts 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!  Of all I have made from it this is possibly my favorite recipe. I know you will enjoy it too.

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 a few apples, cause that’s all I had and this tart caught my eye. I had everything I needed and I remember how delightful it was last time. My brother ate two slices and his wife ate my crust happily; apparently she never does that.  Aiden loved it as well.  Definitely a hit.

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.alsatian apple tart 002

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.

alsatian apple tart 007

After making this tart the first time 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 004

Alsatian Apple Tart
6 large slices or 8 skinny ones

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, 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 12-15 minutes until light brown.  Let cool.

Filling:

3-4 medium to large sized apples, yellow delicious work particularly well as they don’t squish down too much. I have used Fuji in the past as it also doesn’t get too mushy.

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 gild the lily; not really necessary in my mind.

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.

Originally published in November 2015, minor changes to text.

Almond Frangipane Tart

I still am not rolling out pie dough so I did my favorite shortbread cookie crust made in my stand mixer in a few minutes with no real work. This simple press in crumb recipe by Annalise Roberts is sweet and has a perfect texture. And so easy… There were still apples from our fall picking expedition so that seemed to be what I could plan a family dessert around.

I had a bag of whole almonds that needed to be used up.  So, I went with the classic frangipane filling under thin slices of Granny Smith apples. I used the almonds to make my own almond paste (the recipe is a blog post by me last year) but you can buy some if you prefer. I pre-baked the crust as I feared the almond filling might make the raw crust

The tart was a rousing success; the crust tasted delicious; the almond filling fused the skinny apple slices into the crust as a cohesive whole that was delightfully almondish!

Notes: I used Granny Smith as they hold their shape under oven heat; some baking apples can mush down too much. Don’t change that or you might end up with a saggy top.

apple tart with frangipane filling only

apple frang tart with applesapple frang tart bakedApple Frangipane Tart with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

8 oz almond paste

1/3 cup sugar

1/4 butter, softened

2 eggs

3 Tbsp.  KA basic gf blend

3 cups of peeled, cored and thinly sliced Granny Smith apples (3 large  apples)

1 Tbsp melted butter

1 Tbsp. coarse sugar for topping

DIRECTIONS: Crust: use a stand mixer; put dry ingredients in bowl, add cut up butter and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.  My pan has a removable bottom but I don’t see why you couldn’t use a plain pan.  Bake crust 6-7 minutes; let cool while you make filling.

Filling: Mix filling in medium bowl; put almond paste (break up if chunky: can grate it if hard) and sugar. Mix a bit, add butter; mix well, add eggs one at a time, beat well between eggs and 3 minutes after second egg; add flour; chill. Gently spoon into tart pan on cooled crust, fan out apple slices in circles or any pattern you like, brush with melted butter and sprinkle top with coarse sugar.

Heat oven to 400 degrees. Bake on lowest shelf in oven, 35-40 minutes until lightly browned. Remove from oven and cool at least 30-60 minutes before serving. Best eaten within 2 days; I thought it was actually even better the next day. Vanilla ice cream is great with apple tart! Enjoy. apple frang tart slice

Apple Tart…Veganized But Still Yummy

 

My assignment was to make a vegan (and gluten free) dessert to take to a small gathering out of town. I have to confess I am not particularly fond of some vegan desserts I have tried: the mouth feel is sometimes odd and the texture can be heavy especially icings. But I felt those things could be avoided. There were still plenty of apples from our picking expedition in October so that seemed like a great place to plan from. I am not yet rolling out pie dough plus it has an egg in it so that’s a no…so I did a shortbread cookie crust made in my stand mixer in a few minutes with no real work. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for sweetness and texture. And great for gimpy folks like me!

The tart was a complete success; the crust tasted delicious and not weird. All gone in moments; silence as everyone inhaled their slice. Shortly thereafter two other non-vegan guests sidled up to me and quietly thanked me for a great dessert; they were probably glad there was no weird icing involved, LOL! This could be an excellent holiday dessert if you need one that is vegan.  It travels great; I have a pie saver – big diameter, low cylinder tupperware meant just for pies and tarts.

Notes: I used a mixture of baking apples; some golden delicious and Jonagold. Any baking apples will work (Not red delicious as they are best eaten raw) …no honeycrisp either; best raw.

vegan apple tart unbaked

vegan apple tart baked

I forgot to take a picture of my slice before devouring it: sorry; it was great looking, everything held together perfectly.

Apple Tart with Vegan Cookie Crust

Ingredients:

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

5  Tbsp. cold Earth Balance (sold in sticks just like butter)

FILLING:

3 -4 cups of peeled, cored and sliced cooking apples (4 good sized apples)

1 Tbsp. fresh lemon juice

2 Tbsp. Tapioca flour or KA basic gf blend

1/3 c sugar

1/2 tsp. cinnamon

1 Tbsp. coarse sugar for topping

DIRECTIONS: Crust: use a stand mixer; put dry ingredients in bowl, add cut up Earth Balance and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.  My pan has a removable bottom but I don’t see why you couldn’t use a plain pan.

Filling: mix dry ingredients in a small bowl, Mix filling in medium bowl; dump in apples, sprinkle with lemon juice and then sprinkle over all with all of the dry mix. Gently place into tart pan on crust and sprinkle top with coarse sugar. I took the time to arrange mine in a pretty pattern but you can just pile it in if you are in a rush.

Bake on lowest shelf in oven, 35-40 minutes until lightly browned and bubbling. Remove from oven and cool at least 30-60 minutes before serving. Best eaten within 24 hours. Vanilla ice cream is great with apple tart! Enjoy.

Note: You can use the convection setting; takes about 25-30 minutes to bake.

Blueberry Tart 2.0; Cookie Crust

 

Well, still got a cast on right arm, no can roll out pie dough. So, great option   is a press in cookie crust make in stand mixer. Perfect fit in my blueberry tart, with almond crumble topping.  It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot.  Have to say it was still rather tricky to get out of my oven due to my cast and the inability to lift much with my right hand. I did the almonds but honestly I think next time I’m ditching them, just wanna taste the blueberries! It was delish as made but I want simpler next  tart/pie. I did freeze a slice for Joe who wasn’t around  to enjoy any.

blueberry tart with cookie crust unbaked

Before baking – sorry for rough quality, blame my freaking cast!

 

Make sure you washthe blueberries and pick out any bad ones, buy top quality, matters always. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for one handers! Hah!

blueberry tart baked, cookie crust

Blueberry Tart with Cookie Crust

 

Ingredients:

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon, optional

5  Tbsp. cold butter

FILLING:

3 1/2 cups blueberries

2 Tbsp. Instant Tapioca

1/3 c sugar

¼ tsp. cinnamon

1 Tbsp. fresh lemon juice

CRUMBLE:

3/4 cup gf flour

5 Tbsp. butter

1/2 cup sugar

¼ tsp. cinnamon

1/3 cup sliced almonds (optional)

 

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.

Mix filling in medium bowl; dump everything in and let stand while you make crumbs. Standing helps the tapioca dissolve. Pour into tart pan on crust and sprinkle top with crumble to mostly cover fruit;

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then sprinkle 1 ¼ cups on tart; top with almonds

Bake on lowest shelf in oven, 35-40 minutes until lightly browned and blueberries are bubbling. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with blueberries! Enjoy.

blueberry tart, slice , cookie crustNote: I used convection setting; took about 25 minutes to bake.

Apricot Tart With Crumble Topping

Apricots are among my favorite fruits. I have made a lovely rectangular fresh apricot tart in the past. But this needed to be different as I was  short a few  fruits for that version.  I had about ten ripe apricots. And my huge problem is I broke my right wrist July 2 and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my planned rectangular tart.  I did a cream cheese custard layer and an almond crumble topping.  It was tender and light in texture. Best eaten within 24 hours.  Have to say it was rather tricky to get a hot tart out of my oven due to my cast and a complete inability to lift with right hand.

I used a long rectangular pan with removable bottom. A round tart pan is great too. I think it might work with small nectarines if not firm or squishy.

I didn’t take pictures; hard enough to bake with one hand! Sorry. Next time I will snap a bunch.

apricot tartapricot tart slice2

Angie’s Apricot Tart With Almond Crumble

Ingredients:

8-10 ripe apricots

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

6 oz light cream cheese, room temp.

¼-1/3 c sugar

½ tsp. almond extract

1 lg egg, room temp.

CRUMBLE:

2/3 cup gf flour

2 Tbsp. butter

¼ cup brown sugar

¼ tsp. cinnamon

1/3 cup sliced almonds

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray tart pan with cooking spray and press in crust, Cut apricots in half, remove pits. Heat oven to 375 degrees.

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.

Mix filling in medium bowl with portable mixer; mix sugar and cream cheese and then add egg and flavoring. Pour into crust. Nestle apricot halves in it cut side down and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.

Bake on lowest shelf in oven, 30-35 minutes. Lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with it if that’s your thing! Enjoy. apricot tart slice