autumn is apples.

I recently had the pleasure of working with Chelsea Fuss, of frolic! blog and photographer, Lisa Warninger. I developed a gluten free apple tart recipe and styled if for a Thanksgiving shoot we did a few weeks ago. It's the perfect little bite of Autumn, give it a try.

Rustic Caramelized Apple Tart 
w/Honey Crème Fraîche
Serves 8


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.


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