Start at the edge of the apple tart and begin to add each next slice halfway down the first. Now you have pliable apple slices that bend in a circular shape. To decorate this tart in a beautiful flower design, begin by softening the apple slices as per instructions above.
APPLE TART RECIPE GLUTEN CRACK
Magic, the crack has disappeared! How do I decorate this French Apple Tart? Simple pinch off a piece of excess pastry dough, fill in the crack, then dip your finger in a glass of water and rub the area gently to smooth the edges.
APPLE TART RECIPE GLUTEN FREE
If your gluten free pastry does crack, not to worry, muggle pastry has its off days and cracks too. How can I repair cracks in my gluten free pastry? These will ensure the case cooks without rising. Next take your baking beads or dried beans and fill the covered pastry case. This way the paper fits more snuggly into the corners. TOP TIP: If using baking paper I simply screw the paper up into a tight ball and undo again to line the case. Next I take either a piece of non-stick baking paper or a round cake tin liner and cover the raw pastry case. This process of pricking the pastry case prevents air bubbles from forming during the baking process and encourages an even bake. Once you’ve lined your tin with the pastry and pressed gently into the edges, take a fork and evenly prick the base. See below for my tips on dealing with cracks. This way the gluten free pastry is more malleable and less likely to crack. I tend to roll out and line the tin immediately.
APPLE TART RECIPE GLUTEN HOW TO
How to Bake Blind Successfully?Īfter making the pastry. You now have pliable bendy apple slices ready to decorate your French Apple Tart. Then carefully pour the hot water away (I use a colander). I peel and slice the apples thinly and pour a boiled kettle of water over them and leave to stand for 5 minutes. This is why I go to lengths on explaining what is the best apple to use. The key to decorating this tart, in the way I have pictured, is to gently soften the apple slices. You could also use Granny Smiths but these are very firm and will keep firm in the finished dessert.
I tend to use Pink Lady apples (kids have expensive tastes). The latter will break down into a delicious apple puree that’s lovely, but no good for decorating this Tart. Preferably not a fluffy red apple, certainly not a Bramley (or cooking) apple. The type of apple you will need is a firm fleshed apple. I talk more about this in another paragraph. The final ‘cooking’ process is when you pop the Apple Tart under a pre-heated grill or, if you have one, use a chefs blow torch. You need to part cook the apples in boiled water. There is a fine line between lovely soft apple slices and mushy apple that you can’t work with!Īs the only baking that takes place is the blind baking of the pastry case. It may seem a silly question but no, it’s not at all. What are the best Apples to use for this French Apple Tart?
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