Description
A rustic French apple tart with a subtly sweet and nutty crust. Perfect for a cozy autumn afternoon.
Ingredients
Units
Scale
- 1/2 cup (118 ml) brown rice flour
- 2 oz (57 g) chickpea flour
- 2 oz (57 g) ground almonds
- 1 oz (28 g) arrow-root
- 2 tbsp unrefined sugar
- 1/2 cup (118 ml) cold butter
- 1 egg
- 10 tbsp apple sauce
- 2 firm apples
- 2 tbsp apricot jam
Instructions
- Place the rice, chickpea flour, ground almonds, arrowroot, sugar, and butter in a large bowl. Rub the butter into the flour with your fingers until you obtain rough crumbs. Add the egg and shape into a ball. Alternatively, place all ingredients in a food processor with a dough attachment and pulse until the dough comes together.
- Wrap the dough ball in cling film and place in the fridge for 30 minutes.
- Slice the apples finely.
- Preheat the oven to 356°F (180°C).
- Place the dough between two sheets of baking paper and, using a rolling pin, flatten it into a circle slightly bigger than your tart dish. Place the dough into the dish, pressing it against the sides, and remove the upper sheet of paper. Prick the bottom with a fork.
- Spread the apple sauce over the pastry and arrange the apple slices on top.
- Gently heat the apricot jam in a small saucepan until runny. Spread it over the apple slices with a brush.
- Place the tart in the oven for about 40 minutes, or until the pastry edges are golden. Leave to cool before serving.
Notes
- For a richer flavor, use a mixture of both Granny Smith and Honeycrisp apples.
- If you don’t have arrowroot, you can substitute with an equal amount of cornstarch or tapioca starch.
- To prevent the bottom crust from becoming soggy, pre-bake the crust for 10 minutes before adding the apples and apple sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 50