Apple Frangipane Tart (GF)

Aside from the tarts that we used to buy for special occasions from Première Moisson, an incredible French bakery in Montreal, this is without a doubt the best tart I have ever had. I would pick this gluten-free apple frangipane tart recipe over any other tart or pie I have tried to date - even those with gluten. The crust is a rich pâte sucrée made with a five flour blend. It is filled with a traditional almond frangipane filling, topped with thinly sliced apples, and finished with a jelly glaze. I have made the tart at least three times now: once in a rectangular pan, and twice in a round pan with the apples arranged in a rose pattern.

Apple Frangipane Tart (GF)

Ingredients   

         2 large apples (peeled, cored, halved, and thinly sliced - toss in lemon juice to prevent 

         browning)

         4 tbsp cinnamon sugar 
         2 tbsp melted butter

     Gluten-Free Pâte Sucrée Crust

            330 g gluten free white flour blend

                     77 g brown rice flour 

                     77 g potato starch

                     60 g buckwheat flour

                     60 g tapioca flour

                     60 g corn starch

           100 g icing sugar

           1/4 tsp salt

           2 tsp xanthan gum

           180 g unsalted butter, melted

           2 large egg yolks

           2 tbsp cold water

     Frangipane

           4 oz softened unsalted butter

           1/4 cup sugar
           3 oz almond flour
           2 large eggs (beaten)
           1/4 cup all-purpose gluten free flour (sweet rice flour would be fine, or any flour mix that you 
           have on hand.)
           1 tsp almond extract
     Jelly Glaze
          1/2-3/4 cup peach/apricot/quince jelly

          1 tbsp Calvados 

Directions  

      Gluten-Free Pâte Sucrée

Combine the flour, sugar, and xanthan gum in a large electric mixing bowl and stir to combine.

Add the butter, egg yolks, and water and mix until everything has been evenly distributed. The dough will be fairly wet and sticky at this point.

Flatten the dough into a disk and wrap it in cling film. Refrigerate for 2 hours. The dough will absorb its extra moisture and will firm up.

Grease the tart pan and pre-heat the oven to 350˚F.

Dust your work surface with white rice flour and roll out the dough to about 3 mm thick. Line the tart pan. You will probably have some dough left over, so reserve this and you can freeze it to use later or whip up some extra little tarts or quiches.

Line the crust with parchment and will the parchment with dry beans/pie weights before prebaking the crust for 12 minutes. The outer edge should be dryish but the center will remain somewhat moist. Remove the parchment after prebaking.          

      Frangipane

Cream the butter and sugar, then add the almond flour and mix until smooth. Add the beaten eggs one at a time. Stir in the flour and extract.

      Jelly Glaze

In a small saucepan over medium low heat, boil the jelly until it is smooth and thin. Add and mix in the Calvados. If it cools before use too much, it will probably get thick again, in which case just heat it until smooth again. Straining the mixture will get rid of any lumps.

      Assembly

Preheat the oven to 375˚F.

Gently spread the frangipane over the bottom of the crust with a silicon spatula.

Beginning at the outside, place the apple slices perpendicular to the bottom, halfway overlapping each slice. For every new layer, place the apple slices alternatively to the layer before. Cut smaller apple slices if necessary to fit in the center.

Brush the melted butter over the apples and sprinkle them with the cinnamon sugar.

Bake until the crust is deep golden and the apples are cooked through, about 45 minutes to an hour. (Mine baked for 52 minutes). Remove from oven.

Generously brush the tart with the jelly glaze.