Gluten-free Apple Tart, a simple & comforting treat
This apple tart is made with a brown sugar and buckwheat shortcrust pastry and a bramley apple filling. I have a heart-healthy cinnamon apple date and buckwheat loaf in the tea-time treats which I love. But sometimes you want the tart sweetness of a proper apple tart.
Is this a tart or pie? According to many online sources, here’s just one example, a pie has a pastry crust both on the bottom and top, but tarts only have a crust on the bottom. Well, all I know is, in Ireland apple pies are usually called apple tarts. And when I was growing up, as far as I can remember, pies were savoury and tarts were sweet. Anyway, I call this pie filled with a sweet apple filling an apple tart.
Whatever you call it, I hope you enjoy it.
Gluten-free Apple Tart
Yield: Makes 9″ pie
Suitable for: Gluten-free diet
Ingredients:
- 225g gluten-free plain flour
- 75g buckwheat flour
- 50g light brown sugar
- 175g salted butter, cold & diced
- 1 egg, beaten
- 2 tbsp strong black tea, cold
- 1 tbsp cream
- ~450g Bramley apples
- 125g caster sugar
- whipping cream
- maple syrup
For the gluten-free pastry
For the apple filling
For serving
Instructions:
Make the pastry
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 crumbly. Then add in the tea, the cream and two-thirds of the beaten egg. 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 hands. Place in a greased bowl and cover the bowl with cling film. Leave in the fridge for 1 hour.Make & bake the tart
When ready, dust a large flat surface with gluten-free flour in preparation for rolling out the dough. Grease a 9″ pie dish. Halve the dough ball in two. Place one of the halves on the dusted surface and roll out flat. Cover the base of the pie dish with the rolled out pastry. If there are any tears in the pastry just smoosh the pastry together. Don’t cut off any excess pastry yet. Let it hang over the sides until you have the top added.- Turn on the oven to 180° C. Core, peel and slice the apples. Sprinkle the apple slices with all the caster sugar. Mix around so that all the slices are covered in sugar. Place the apple slices on top of the pastry in the pie dish.
- The flat surface again with some gluten-free flour and roll out the other half of the dough ball. Drape the rolled out pastry over the pie dish. Smoosh the top and base together with a fork or knife, around the sides of the dish. Cut off the excess pastry. 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. 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. I like it best just nicely warm.
Serve with whipped cream
When ready to serve whip up some cream and add in a dash of maple syrup. Serve the apple tart with some whipped sweetened cream.
Enjoy!
