Baked Apple desserts selections have always been a favorite of mine. They are inherently comforting, and, well, delicious.
Ah yes, but we must start at the beginning, with {of course} the crust!
Flaky Pastry
1 C basic gluten free baking mix ( I used the Bob's Red Mill one)
2 Tbs. white rice flour
1 1/2 tsp sugar
1/4 tsp salt
6 Tbs. Earth balance (+ a little extra for buttering the pan)
1 Egg
1 Tbs. lemon juice
Put ingredients in the food processor in order listed, and pulse until the mixture holds together. Remove from food processor, and form into a flat cake. Cover and refrigerate if it is too soft to roll out.
Roll out pastry between two sheets of parchment lightly dusted with rice flour. Fit rolled out crust into buttered tart pan.
French Apple Tart
1 recipe Flaky Pastry
6 Granny Smith Apples, peeled, cored, and sliced into 1/4" slices
1 Tbs. Lemon juice
2 Tbs cognac (optional)
1 Tbs. melted Earth Balance
1 Cup peach preserves, melted and strained
Vanilla So Delicious coconut ice cream
Preheat the oven to 375 degrees F. Put the apple slices into a bowl. Toss them with the lemon juice and the cognac. Arrange the apple slices in concentric circles on the pastry, overlapping slightly. Whisk the melted butter and any juices from the apples left in the bowl into the warm preserves. At the start of baking, and every 10 minutes during the baking, brush the apples with the preserves mixture.
Bake on the middle rack for 45 minutes or until the apples are brown and soft when pierced with the tip of a sharp paring knife. Be careful not to over cook the apples. Serve with a scoop of the Vanilla coconut ice cream.
recipe adapted from Gluten-Free Baking by Rebecca Reilly
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