If you’re looking for a yummy gluten free apple tart, then look no further!
In this video, Lucinda will show you how to bake a beautiful apple tart using Genius Gluten Free Ready Roll Short Crust Pastry.
Serving: Serves 6
For this recipe you will need: 1x 24cm/10 inch blind baked pastry case made with Genius Short Crust Pastry
For the case:
Blind baked pastry case made with Genius Short Crust Pastry
For the filling and topping:
675g/11/2lb Granny Smith apples, peeled, cored, quartered and thinly sliced
2 tablespoons of Caster sugar
3 tablespoons of apricot jam, warmed, passed through a sieve and cooled
This video is iPhone & iPad compatible so why not pop it up in your kitchen and bake along with Lucinda!
hello I'm Lucinda Bruce carbine the founder of genius gluten-free and I'm going to show you some delicious recipes to to make for yourself and to serve to your family and friends now that now that I've shown you how to blind Baker a pastry case we have one sitting here and we're going to make a delicious classic French apple tart for a really easy but really impressive dessert to serve to your family and friends and to do that we're going to use granny smith apples you can also use this avatar red-skinned apple as well but the Granny Smith has a really good strong flavor golden delicious aren't quite so good because it's a much more sort of delicate flavor and you lose a lot of flavor when it cooks I'm just going to show you how to prepare the apples first of all peel off the skin and try and do that pilipinas little of the Apple away as you possibly can using a good sharp he left yeah so once you peeled your Apple all the skins been removed place it down on its flat bottom cut through to the base top to base cut through again through the core into quarters and I find the best way to quickly and easily core and Apple is to place your fingers at the top of the Apple just like that and just cut on the diagonal down towards the board because then you end up with a flat surface to then cut your apples into slices but and then you just your Apple then just sit still and happily on the board why do you cut through into thickish license you want you want the slices to be thick enough that they they taste with you start looking or eating them so I've prepared some apple here for our French starting there's actually some more apple prepares here's that's great and we've got our lovely golden brown blind baked pastry case it's really important that the base is is evenly browned to make sure that it's going to be crunchy and crispy off its being baked off again with the apple filling so what we're going to do is just fill the base of the of the tart with with thinly sliced Apple it can just be willy-nilly just place it in doesn't matter how because what we're going to do is we're going to cover this apple with some slices there's some overlapping slices to make it look really pretty so you want to fill the top quite full because actually the Apple shrinks quite a lot loses a lot of moisture while it's baking so so be generous with your Apple and on the top what we're going to do is we're just going to open up those lovely fine slices I cooked earlier and arrange those around the top of the tin just flapping them out and you continue all the way around your tartan until all of the Apple beneath is being covered so I would to do this I would actually cut half of your Apple you relatively roughly and then the other half really beautifully and finally to finish or apple tart off really nicely you that just all get real like that keep going until you've keep going round in concentric circles until the whole tart is for is covered I've just gone round the tart adding the slices of apple round in the spiral to the middle and just going to put the last few pieces on the top and you'll see that it's piled up into a dame the middle when that bakes the dome will actually flatten down and your dark bigger than a photographer's probably could you level with the pastry tip but it looks lovely and generous if you're delicious we're going to do now is sprinkle it with liberally with caster sugar and Granny Smiths are quite tart so we're going to put two tablespoons of caster sugar on here yeah and then what we get to do is just pop that straight in an oven I could be in there for about 30 to 40 minutes and what we want is the Apple to just slightly brown around the edges because when you glaze that those little brown edges give the tart of really attractive appearance say week we have a really lovely apple tart here with just gently round edges that will show up really beautifully when the tart is glazed so I've just popped it on there on a cooling rack for about 10 minutes just to just to cool down a little bit insect and then we'll take the tart to the way let it cool down a little bit further and then we're going to glaze the top of the top to really bring out the colors and flavors of the Apple so now that the tart is cool enough to take out of its tin I'm just going to show you how to do that so if you don't break your top that you've been slaving away with a blast our or say so I'm just going to put it on the ceramic bowl that has a good solid base and ripen up there at the top support be to support the base of the tin I'm going just drop down the tin like that I've got your you've got your tart on the base you just move it to your plate you're serving plate and just place the palette knife underneath and just slide the tart onto the plate like that into place yeah and then what we're going to do next is just enhance the flavor so enhance the appearance of the avatars and just sweetness a little bit using an apricot glaze this is apricot jam that has been heated up and strained through a sieve to remove the fruit and then a little bit of water has been added just to just to thin it down so that it's at coating consistency you can see it scoped the pastry brush really evenly and I'm just going to dab it over the apple slices and you can see it really brings out the color of V as the apple you're on there you have your apple tart and it can sit very happily on the side for a good half day if you wanted to make it in advance if you wanted to make it after lunch for dinner or first thing the morning for lunch is absolutely fine just sitting there