Gluten Free Apple Tart
This gluten-free apple tart is made with a brown sugar shortcrust pastry and a tart bramley apple filling. Top with some maple whipped cream.
So for the Irish recipe post I’ve opted to make a gluten-free apple tart.
What’s so Irish about apple tart? I don’t know but it’s a staple dessert here.
My granny used to make one every day. Every day.
Is this her recipe? No. 1) She didn’t have a gluten-free diet and 2) She didn’t use recipes. She just would make things. And they all tasted great.
I love apple tart but it’s not something I make. Well, I guess now it is. But you can often buy good apple tarts in the supermarkets.
I’m mentioning this for a very specific reason.
A few years ago Aldi used to sell a gluten-free apple tart, and also a gf blackberry and apple tart. They were so good! They were so good. And then they just stopped selling them.
If they were still selling them I would not be posting this recipe now because I would just be buying those tarts instead.
Don’t you hate that when you find something that’s just right. And then they stopped selling it. Why? I’d like to know whay. I always want to know why. Was there something wrong with it? Something completely undetectable?
Have I ever mentioned Sara Lee’s Pecan Pie? Oh yeah, I have…
Well, anyway it would be lovely if one of the supermarkets would sell a really good gluten-free apple tart again.
Wait, I could just make this one though.
What’s this gluten-free apple tart like?
It’s good. Particularly with a dollop of cream. Particularly when you whip a little maple syrup into the cream. The apple in this is a bit more tangy than sweet. Because that’s how I like it. But with some maple whipped cream… It’s really good!
What’s there to see and do in Ireland?
What? Where did that question come from??
Oh yes, that’s the way I’m doing these posts…
There is lots to do on this little green isle. But don’t take my word for it. Let’s get some lists:
- 20 most beautiful places to see in Ireland. There are places I’d like to add to that list – but I’ll be here all evening going on about such and such a place if I do that.
- 10 best activity holidays in Ireland. OK I am going to add a couple of things to that – there are lots of places to surf in Ireland, or you could go caving, and there are lots of places to practice your golf.
- We do like a bit of hooley of this country. There are lots of festivals throughout the year. Well during a normally year. And particularly during the summer months. I couldn’t find a really comprehensive list – but this one is pretty good.
And for the foodies?
- Well, I’m not actually a foodie so I couldn’t advise you – but here’s 100 of the best restaurants, cafés and places to eat in 2020.
What’s it like for coeliacs and the gluten intolerant?
I live here so I’m going to find it easy to navigate.
Let’s see if I can find some more reputable source to guide you. Yes, Ireland is a place that is easy to manage as a coeliac.
But enough of all that, let’s make a tart to have with our tea.
- 225g gluten-free plain flour or rice flour
- 75g buckwheat flour
- 175g salted butter, cold and diced
- 50g light brown sugar
- 1 egg, beaten
- 2 tablespoons of black tea
- 2 tablespoons of single cream
- 4 bramley (cooking) apples
- squeeze of lemon juice - optional
- 75g caster sugar
- single cream
- maple syrup
- Add the flours and brown sugar to a blender and pulse until they are well mixed - just a few pulses will do it.
- Next add in the butter and again pulse until all the flour looks crumby.
- Now add in 2 tablespoons of the beaten egg, the tea and the cream, and blend until it forms a dough ball or until it has all clumped together like pastry dough.
- Take or scrape out from the blender, form it into a ball with your and and wrap it in slightly oiled cling film. Leave in the fridge for 1 hour.
- When ready, dust a large flat surface with gluten-free flour in preparation for rolling out the dough.
- Grease a 9" pie dish and leave near the dusted surface.
- Peel, core and slice the cooking apples and place the slices in a bowl. Squeeze over a little lemon juice (if desired) and sprinkle with the caster sugar and mix around so that all the slices are covered.
- Take the pastry ball out of the fridge and divide in two, one part being a bit bigger than the other to cover the base.
- Roll out the larger bit of dough and line the grease pie dish with it. Don't cut off the excess pastry yet. If there are any tears just smoosh the pastry together.
- Add in all the apples and sugar from the bowl on top of the pastry base.
- Dust the flat surface again. Roll out the second bit of dough and drape this over the pie dish.
- Trim off the excess pastry dough and smoosh the top and base together with a fork or knife or whatever. If you have tears in the top of your pastry, you can use the scraps of pastry to fashion some sort of decorations to cover the tears.
- Turn the oven on to 180 C.
- Brush the top of the pastry with beaten egg. Puncture the pastry top gently all over with a fork.
- Place in the oven and bake for 45 minutes.
- When done, take out and allow to cool for at least 15 minutes. It can be eaten hot or cold - but it's best just nicely warm.
- When ready to serve whip up some cream and add in a dash of maple syrup. This is a tart apple tart so some sweetened cream - or ice cream - really adds to the yumminess.
- Lovely with a good cup of tea.