Rustic Caramelized Apple Tart
w/Honey Crème Fraîche
4 tart apples, peeled, cored & thinly sliced
5 Tbsp maple sugar, white, or brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
squeeze of lemon
2 Tbsp butter
1 cup rice flour
1/2 cup potato starch
1/2 tsp xanthan gum
1/4 tsp salt
1 tsp sugar, plus pinch for dusting
10 Tbsp butter chilled & cubed
1/4 whole milk
2 Tbsp cold water
1 egg white
5 oz. crème fraîche
1 tsp honey
Preheat oven to 400˚
Toss sliced apples with 5 tbsp sugar, cinnamon, and cardamom in a large bowl. Over medium high heat, melt 1 Tbsp of butter. Saute apples until soften and caramelized, 8-10 mins.
Meanwhile make the pastry by combining rice flour, potato starch, xanthan gum, salt, and sugar in a food processor. Pulse and slowly add cold, cubed butter. Drizzle milk and process until dough pulls together, adding cold water as needed. Transfer pastry to a work surface. Form into a ball and roll in between pieces of parchment paper to a 12” circle. Transfer to a cookie sheet.
Spoon apples over pastry leaving a one inch edge. Fold edges up over the filling. Pour any remaining pan juices over the apples and pad with the remaining 1 Tbsp of butter. Brush edges with egg white and dust with sugar.
Bake 35-40 mins until golden and crisp.
While pastry bakes, combine crème fraîche and honey.
Let tart cool at least 15 mins. Serve warm or at room temp, with a generous spoonful of creme fraiche.