TWD: French Apple Tart, gluten and dairy free options

Apple Pie is a big deal around my house.  My grandmother, Rocci was famous for hers.  I have spent a life time trying to find my own niche and garner a two thumbs up from her biggest fan and my father.  At christmas I considered making this after listening to Chris Kimble of America's Test Kitchen describe it to Renee Montagne on Morning Edition.  I balked on the day figuring it was too much work

What I made was a mere glimmer of what I could have done had I chosen this technique.  With a base of something that resembles apple sauce and a topping of firmer apples, the flaky crust holding it all together creates a study in contrasts. Crispy, buttery perfection as the consummate ying to the tarts internal yang.

The original recipe can be found at Laws of the Kitchen.  This is what I did to make it gluten free and local.

• 6 Northern Spy apples
• 1/3 cup Brown Sugar sugar
• 1 tbsp Russian Mulling Spice
• 2 tsp lemon juice

Peel and core the apples, cut each one in quarters, and cut each quarter into 6 pieces. Put the apples in a large bowl and toss with the remaining ingredients. Spread the apples on a parchment lined baking sheet.  Bake at 300 ffor 1 hour, or until the apples give up their juices, start to form a sauce, and are soft enough to mash.

On a lightly floured surface, roll the 1/2 a portion of a flaky crust dough into a circle about 1/8 inch thick and fit it into a 9-inch pie pan.   Chill the tart for at least 30 minutes. Line with parchment and fill the pie with beans. Bake in a 400 F oven for 20 - 25 min, or until golden brown.

 

Place on a rack to cool, lower the heat to 375 F. 

Spoon the puree into the cooled tart shell and smooth.  To make the topping:

• 2 large Northern Spy apples
• 1 tbsp fresh lemon juice
• 2 tbsp   Earth Balance (soy butter)
• 1 tbsp brown sugar

Peel, core, and quarter the apples and then cut them into slices that are 1/8 inch thick. Toss all of the remaining ingredients in with the apples.

Working slowly and carefully and starting at the edge, arrange the apples in a circle over the puree. The slices should overlap and the points should just touch the shell.

Put the tart on a parchment lined baking sheet and bake for 25 to 30 minutes in the 375 F oven, or until the apple slices are edged in brown. Transfer  to a cooling rack.

Serve, warm, ala mode or even cold ing the morning.

Watch French Tarts, Apple Style on PBS. See more from The French Chef.

  Find more ideas from Baking with Julia at Tuesdays with Dorie.

• Rugelach
• Lemon Loaf Cake
• Hungarian Shortbread
• Gingerbread Baby Cakes

 

Photo Credits: Julie Cecchini