If there is one thing synonymous with American baked goods, its anything apple. Apple pie, apple crumble, apple tarts, apple cobbler, not to mention that Big Apple… America puts the “A” in apple. If there is any excuse to make an apple dessert, the American holidays are good reason!
For Memorial Day weekend, I made a hearty Gluten Free Apple Crisp, so surprise surprise, I’m at it again for the upcoming Independence Day. This time its a light and crispy Gluten Free Apple Tart inspired by an Ina Garten recipe, with sweetly glazed apples, caramelised in the oven. You won’t believe how crisp and flaky my gluten free pastry is too… This certainly is reason to God Bless Apples – I mean America.
And I couldn’t just stop at apples for Independence Day treats. Earlier this month I made Berry Popsicles in the patriotic colours of red, white, and blue, perfect for a hot summer’s day leading up to an evening of celebratory fireworks. So how are you getting patriotic with your baking? I’d love to hear!
Gluten Free Apple Tart
You will need…
2 cups gluten free flour for pastry and baking (be sure it has xanthan gum as an ingredient!)
1/2 tsp salt
1 Tblsp sugar
12 Tblsp (1.5 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/3 cup sugar
4 Tblsp (1/2 stick) cold unsalted butter, diced
1/2 cup apricot jelly, or sieved apricot jam
2 Tblsp rum (dark or light)
In a large bowl, whisk together the flour, salt, and sugar. Add the butter and cut in using a pastry cutter (or two knives) until the mixture resembles fine bread crumbs. While stirring, slowly add the cold water until the mixture forms a dough. (You could also do these steps in the food processor if you have one.) Dump the dough onto a floured surface and knead quickly into a ball. Please note that gluten free pastry is a bit more dry than normal pastry. Wrap in plastic and refrigerate for 2 hours.
Preheat oven to 400F/200C. Line a baking sheet with parchment paper.
Remove the dough from fridge, and work the ball down with your hands so that its more flat. The edges might crack a bit because this dough is more dry than normal pastry. Roll the dough to 9 x 13 inches approx. Trim the edges using a knife, so that you get clean edges. Place the dough onto the baking sheet, and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife or a melon baler. Slice the apples thinly crosswise (perpendicular to stem) in 1/4 inch slices. Remove the dough from the fridge, and arrange the apple slices diagonally down the middle of the tart. Make two other diagonal rows on either side, until the pastry is covered with apple slices. Leave about 1/4 inch border around the edge of the tart. (See picture.) Sprinkle 1/3 cup sugar over top and dot with diced butter.
Bake for 45 mins, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking to ensure even cooking. The juices from the apples will run off and burn, which is fine. Remove from oven.
In a small saucepan, heat the apricot jelly with rum stirring a few times. (If using apricot jam, heat the jam with rum then strain through a sieve.) Brush the apricot jelly over top of the whole tart, for a beautiful glaze, covering both the apples and pastry edges.
Serve warm and enjoy!
*Gluten Free Pastry will be different depending on what GF flour is used.
I love the contemporary ‘pop-art’ look of the American Flag print on clothes. But beware – American Flag clothes can look 5 minutes to hick in no time (unless that’s the look you’re going for) so be careful what you pair it with! I threw in a touch of lace to instantly balance the look. My sunglasses, jacket, top, and shoes are all proudly American brands… I’m being boldly patriotic this July 4th weekend!
|I’m wearing –
vintage American jacket, Zara shorts, Jenni Kayne flats, Contego sunglasses, Alice & Olivia top
Get the Look!