Gluten Free Apple Tart Food

GLUTEN-FREE APPLE TART

Steps:

• In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer until fluffy.
• Add the sugar, egg, vanilla and salt and beat for about 20 seconds. It'll appear curdled at this stage. Gradually add in the flour and beat until well combined.
• Take out a 9" or 10" tart pan with a removable bottom and pat the dough evenly up the sides and over the bottom of the tart pan.
• Refrigerate for at least 20 minutes while preparing the rest of the tart.
• In a large mixing bowl, stir together the flour, cinnamon, brown sugar, granulated sugar and salt.
• Beat in the butter or use your hands or a pastry blender to incorporate it.
• Once well combined, place the bowl in the refrigerator to chill while preparing the apples.
• In a large mixing bowl, stir together everything except for the apples.
• Then stir in the apples and coat thoroughly in the liquid mixture.
• Take the crust and crumb topping out of the refrigerator.
• Place the apples (and all the juice that has accumulated at the bottom of the bowl) into to unbaked tart crust. Do not worry about placing them in neatly - they will cook down.
• Place the tart on a clean workspace away from the counter's edge. Top with the crumb topping. Note that it will be piled several inches above the rim of the tart pan.
• Place the tart on a baking sheet to catch any spills.
• Bake for 10 minutes at 450°F and then turn the heat down to 350 °F.
• Bake for another 40-45 minutes or until the topping is firm and the filling is bubbling.
• If you notice the topping is browning too quickly, cover it with foil and place the tart on the bottom rack of the oven.
• If not using a 9" or 10" tart pan, you'll need to adjust the baking time accordingly.
• Let cool completely. If you cut into the tart while it's still warm, it may be difficult to cut a clean piece.
• Dust with powdered sugar or top with ice cream.
• Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.

AWESOME GLUTEN FREE APPLE PIE WITH CRUMBLE TOPPING

Steps:

• ***Pastry Crust Instructions***.
• In a mixing bowl stir together the flour, xanthan gum and cornstarch.
• Then add the sugar, butter, egg and vanilla and mix until combined.
• Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
• Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
• --Go ahead and make Apple Filling while the Pastry Crust is chilling.
• --.
• After approx 20 minutes, remove dough from refrigerator and roll into a ball.
• Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
• Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
• Using a fork poke a bunch of holes in the sides and bottom of the crust.
• ***Apple Filling Instructions***.
• In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
• Set aside and let the juices mix.
• ***Crumble Topping Instructions***.
• In small bowl mix together brown sugar, GF flour and nutmeg.
• Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
• ***Assembling your Pie***.
• Preheat oven to 400°F.
• Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
• Sprinkle your Crumble Topping all over the top (use it all).
• Use tin foil to cover edges of crust as it will burn easily.
• Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
• Let cool for at least an hour before serving.

GLUTEN-FREE APPLE PIE

Steps:

• For the dough: Put the flour and salt into the bowl of a food processor and whirl it up until the flour is fully aerated and fluffy.
• Add the butter and cream cheese and pulse several times, until the butter and cream cheese are roughly broken down into pieces the size of lima beans. (They won't all be the same size.)
• Add 4 tablespoons cold water to the flour mixture and pulse several times again. The flour should be starting to clump up with the butter and cream cheese, which will look more distinct in the mixture now. Pinch a bit of the flour and fats together in your fingers. If they stick together, the dough is ready. Most of the time, it might take a couple more tablespoons of water to make the dough cohere. (The mixture should look like cheese curds. Don't add so much water that the dough comes together in one clump.)
• Dump the dough onto a piece of parchment paper, taking care to remove the blade of the food processor. Using the heel of your hand, press the curds of dough together to form a coherent pie dough. Fold the dough onto itself several times, like turning the pages of a book. This will make the final dough flakier. Shape the dough into one large ball, then cut it into 2 pieces and flatten each piece into a small disc. Wrap the discs of dough in plastic wrap and put them in the refrigerator for 30 minutes.
• For the pie: Meanwhile, put the apples, sugar, flour, cinnamon, salt and nutmeg into a large bowl and toss them together. Let the filling sit while the pie dough is chilling.
• Pull one of the discs of dough out of the refrigerator and put it on a piece of parchment paper. Gently flatten it just a touch. Put another piece of parchment paper on top and roll out the dough, moving the rolling pin in small increments, like moving around the face of a clock. When the dough is large enough to be just bigger than a 9-inch pie pan, peel off the top piece of parchment paper and flip the dough onto a pie pan. Peel off the parchment paper. If any pieces stick to the paper, don't worry; simply peel them off and pat them in place.
• Tumble the apple filling into the pie shell. Roll out the remaining disc of dough the same way and put it on top of the pie. Tuck the edges together and crimp them. Make 3 slits in the top of the pie for steam vents. Put the pie into the freezer, 15 minutes.
• Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Put the pie onto the prepared baking sheet and bake 15 minutes, then drop the temperature to 375 degrees F and bake until the crust is warm and browned and the juices from the apples are oozing out of the pie, 45 minutes to 1 hour.
• Allow the pie to cool to room temperature before slicing into it, about 1 hour.

GLUTEN-FREE APPLE-ALMOND TART

Steps:

• Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
• Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
• Spread the cooled apples evenly over the pre-baked tart shell.
• Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
• Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.