The Home Economics Bit
Apple tart is an Irish family favourite dessert, and it is unrivaled served warm with homemade custard or fresh cream. Make sure you use cold butter and cold water to create a really nice short pastry. It’s also important to make a little cut on top, or prod the top of the pastry with a fork before cooking to allow steam to escape, otherwise you will end up with soggy pastry.
Gluten Free Traditional Irish Apple Tart
- 280 g gluten free plain flour blend sieved, plus extra for dusting
- 1 tsp xanthan gum
- 1 tbsp caster sugar
- 140 g hard butter cold
- 1 large egg
- 4 – 5 tbsp cold water
- 4 large cooking apples peeled, cored and sliced
- 1 egg, to glaze optional
- 1 tbsp caster sugar, to sweeten optional
- Preheat the oven to 200°C/400°F/Gas 6.
- Sieve the gluten free flour and the xanthan gum into a bowl.
- Grate the hard butter into the flour.
- Using a knife, mix grated butter into the flour.
- Using your fingertips, rub the grated butter into the flour until the mixture resembles breadcrumbs.
- Stir in the caster sugar.
- Crack the egg into a cup and lightly whisk it with a fork.
- Using a butter knife, make a well in the centre of the flour mixture.
- Add the egg and sufficient water (add the water 1 tbsp at a time, as you may not need it all), and use the butter knife to combine to make a soft dough.
- Turn the dough onto board lightly dusted with gluten free flour.
- Knead lightly, until just smooth. Do not overwork/overhandle the pastry or it will become tough.
- Wrap in cling film and leave to rest in the fridge for 30 minutes.
- Meanwhile, peel, core, and slice the apples. To prevent them from browning, keep the sliced apples in a bowl of cold water until ready to use.
- Once rested, roll out half the pastry to the size of an oven proof plate.
- Arrange the slices of apple on top, and then sprinkle with 1 tbsp caster sugar to sweeten.
- Roll out the remaining pastry to cover the apples.
- Dampen the edge of base pastry with cold water to seal, then press the top pastry over apples to make the tart.
- Press along the edges with a fork to seal and form a crust.
- Put a cut on top of the pastry to allow steam to escape, or prod across the top of the pastry using a fork.
- Lightly egg wash, if desired, to glaze.
- Bake for 30-35 minutes until golden.