Well it’s the weekend again and another blog post …..
I promised smaller sized recipes over the next few months … so why am I giving you and 8′ Apple Tart 😂
Because it’s half a Pie 🙈🙈🙈🙈
No to be fair its because the recipe can be halved and made into a 6′ Tart too
I realise that there is a need for more pastry recipes on The Blog
Over the last 12 months its been a learning curve for me too. Ive cracked the code and the confidence with pastry, so as I do I want to give you the confidence to do it too
A tart is not as daunting as a Pie, and it gives you a sense of pastry achievement …….Winner 😍😍😍
This tart looks Posh too, and wouldn’t go amiss in and posh bakery window and its not that difficult it just needs some patience to make it pretty 🙂
But you really cant go wrong , with a shortcrust pastry base, apples, booze and cream….right ???
I can tell you once you make this tart it wont be the last time, its just gorgeous and worth the tongue sticking out decorative effect, whilst you strategically place some apple slices 😂😂😂
So lets bake an Apple Tart and let your confidence hit new heights 😍
Brandy Apple Tart GF, DF V
A flavourful Apple tart with added cream and a rich sweet shortcrust pastry case
- 175 g Gluten Free Plain Flour ( If not using own blend I recommend Dave Farms Freee UK or Pilsbury US )
- 1/2 tsp Baking Powder ( make sure its GF )
- 1/4 tsp Xanthan Gum
- 30 g Icing / Confectioners Sugar
- 80 g Vegan / Dairy Free Block Butter ( I used Stork Block UK or Earth Balance US )
- 40 g Unsweetened Apple Sauce
- 1/2 tsp Lemon Juice
- 800 g Braeburn or Jazz Apples
- 150 ml Dairy Free Single cream ( I use Alpro Soy )
- 13 g Chickpea / Besan Flour
- 6 tbsp Water
- 35 g caster sugar
- 4 tsp Brandy
- 3 tbsp Apricot Jam warned and sieved
- Sift the flour, xanthan gum and baking powder into a bowl
- Add icing sugar and sift into the bowl of a stand mixer
- Cut Butter into even pieces and toss in flour
- Place mix in stand mixer ON LOW setting until it looks like breadcrumbs as shown in the picture . Stir with a spoon or spatula to break any large clumps at the bottom of the bowl
- Weight out the apple sauce and add to the breadcrumb mix with the lemon juice
- Mix on low until the dough starts to come together
- Turn dough out onto a sheet of clingfilm, big enough to wrap the dough,
- Wrap Dough. Push the dough it into a disc and place in fridge for one hour
- Take out of fridge unwrap and place onto a fresh piece of cling film , take a piece of cling film and place over the top ready to roll the dough
- Roll out to 32 cm circle
- Take the top layer of clingfilm off
- taking the bottom layer of clingfilm with the pastry attached flip it unclingfilmed side down into the tart tin……..be gentle , don’t worry if you ‘foul up’ you can patch it !!! But i promise with practice it becomes easier and you get nerves of steel 😂😂😂 Remove the cling film carefully
- Leave the excess pastry hanging over the edge and chill pastry for 15 minutes in the fridge
- Heat the oven to 170 C Fan / 190 C Standard /375 F
- Take the tin out of the fridge and neatly trim the pastry with a sharp knife as seen below
- Prick the base with a fork
- Line the case with baking paper ( scrunch it up first it fits better ) and fill with a layer of baking beans or rice
- Bake in the oven for 12 minutes until pastry is set firm
- Remove from oven, take out beans and baking paper and return to the oven for a futher 5 minutes until pastry is crisp and golden
- Take out and place on a heatproof surface to cool
- Put the baking sheet in the oven and reduce the temperature to 160C fan / 180 C / 350 F
- Peel and quarter the apples and then cut into thin slices
- Arrange the apple slices slightly over lapping starting at the edge and working into the centre
- Repeat a second layer
- Mix the chickpea flour with 6 tbsp of water until thick and creamy
- Add to the cream mix until combined add the sugar and the brandy and mix well
- Slowly pour the mixture over the apples letting it seep into all the nooks and crannies
- Place the tart in the oven on the baking sheet and bake for 35 minutes until the cream is set and the apples are golden in colour .
- Sieve the apricot jam
- Take out of the oven and place on a wire rack, brush the top with Apricot Jam
- Remove the tart after 10 minutes carefully and leave to cool
- Eat warm or at room temperature
Please do not fell intimidated by pastry !!
With a good solid recipe that works and is tried and tested you cant go wrong, it may just need a little practice to know how to treat it !!
I actually found after reflection, that my major problem had not been rubbing the butter in enough !!!
It really needs to coat all the flour and really needs to totally sandy , that’s one of my tips ….for free 😂😂😂
So lets talk the innards !!! You will love every soft slice of apple, the hint of booze and the light creamy custard to bind it all together
All you need is a little cream, ice cream or custard and your dessert dreams are made😍😍😍
So lets give you some further pictures, to wet your tart appetite
By the time you’ve seen them I will guarantee you will be wiping the screen because you will unintentionally drooling
This recipe was adapted from The Great British Bake Off Big Book of Baking ….Somerset Tart .
Hope you enjoyed the post
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Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones 💜💜