This tart disappears very quickly!
It’s an easy tart shell recipe that you can use any of your favourite gluten free flours with. I personally use Bulk Barn GF All Purpose Flour Mix. It’s the only gluten free flour that I’ve found not only reacts well but ACTUALLY tastes good.
Again, I used as organic apples as you can get. From my parent-in-law’s apple tree. This is so delicious and not overly sweet. It pairs well with a hot cup of tea, a warm fireplace, a cozy sweater, and a crisp fall day!
Loaded Apple Tart
Brown Butter (Scroll down for specific instructions)
Tart Shell, Enough for an 8″ tart shell, plus a little extra
1 Cup Gluten Free Flour
1/4 Cup + 1 Tablespoon Brown Butter, Softened
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Bean
2 Tablespoons Coconut Sugar
- Preheat your oven to 350⁰
- Add browned butter, coconut sugar, vanilla and salt together in a mixer fitted with a paddle attachment.
- Add eggs one at a time, scraping the bowl down each time.
- Add your favourite gluten free flour and mix until homogenous.
- Take the tart dough, wrap in plastic.
- Shape into a circle, and refrigerate for 1 hour.
- After 1 hour has elapsed, sprinkle gluten free flour over your work surface. Be generous!
- Roll from the inside out and try to keep the shape as much as possible.
- Roll to a 1/4 thickness.
- Grab your scraper and scrape at the bottom of the tart dough to lift it from your counter.
- Place over your tart pan.
- It is A OKAY if it starts to break on you!
- Start filling out the empty spots.
- Make sure to really define the edges and sides of the tart shell.
- Keep it fairly thin, however make the bottom of your tart a little thicker in case you have some liquid seep out.
- Place on a baking tray and place parchment over the tart shell with pie weights.
- Bake in the over for 25-30 minutes, until the edges have slightly browned.
12 Apples, Small
1 Cup Brown BUtter
2/3 Cup Brown Sugar
1/4 Cup Bourbon
1/4 Cup Cornstarch
2 Tablespoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cloves
- Peel, core and slice all apples in 3-4 slices.
- Add the brown butter and brown sugar.
- Turn to medium-high heat, and turn down to medium after approximately 5 minutes.
- Add the bourbon, cornstarch, spices and mix together.
- Cook on medium heat for 20-25 minutes.
- The apples should still be a little hard, but tender around the edges.
- Place cooked apples over a strainer to help get rid of any excess butter.
- Once the tart has finished, let it slightly cool.
- Remove pie weights and parchment paper.
- Keep oven at the same temperature
- Places all apples in the baked tart, and make it as even as possible.
- Bake in the oven for 1 hour.
- Let fully cool before you cut.
- Once cool, cut the first piece and then remove from tart shell.
- Serve with whip cream or ice cream! Enjoy!
Loaded Apple Tart Makes 1 x 8″ Tart
Make 2 cups brown butter, therefore melt 4 cups
- First and foremost you need to make the brown butter. This needs to be made either the day before, or much ahead in the day because it needs quite a bit of time to cool.
- The most important thing with brown butter is if you need 1 cup of brown butter, then you need to melt 2 cups. Whenever you make brown butter, you always end up with half as much as you put in. But it’s so worth it. Make sure you plan ahead and buy enough butter!
- The second most important thing is to make sure you use a big enough pot! Use one of the biggest ones you have. It may seem excessive, but this will make sure you have less of a mess. I never use a big enough pot, and always end up with a gigantic mess, so don’t be silly like me!
- Place butter in the pot and out on medium high heat. For a while, while it’s heating you don’s have to pay much attention. However, once it starts melting down, stay close. It will start to foam up and it happens very quickly.
- Then you’ll start to notice the difference of the butter turning from a golden yellow, to an amber brown to a dark brown.
- Once you start to smell a nutty aroma and a dark brown colour, pull it off the stove. Be very careful because it will be close to burning. Move quickly but steady.
- DO NOT pour the browned butter in a plastic container right after. You WILL melt the plastic. Let it substantially cool, then store it.
- 1 Cup Gluten Free Flour
- 1/4 Cup + 1 Tablespoon Brown Butter, Softened
- 1/2 Teaspoon
- 1/2 Teaspoon Vanilla Bean
- 2 Eggs
- 2 Tablespoons Coconut Sugar
- Preheat your oven to 350⁰ .
- Add the softened brown butter, coconut sugar, vanilla and salt together in a mixer fitted with a paddle attachment.
- Add eggs one at a time, scraping the bowl down each time.
- If your butter is not fully softened it won’t full mix. This is okay because everything will come together once you add the flour.
- Add your favourite gluten free flour mix and mix until homogeneous.
- Take the tart dough, wrap in plastic, form into a circle and place in the fridge for 1 hour.
- Sprinkle gluten free flour on your work surface and on the tart dough. Be generous!
- Roll from the inside out and try to keep it’s shape as much as possible.
- Roll to 1/4 inch thickness.
- Get your scraper and scrape the bottom of the tart dough to lift it from your counter.
- Place over your tart pan. If it starts breaking on you it’s A-OK. Start filling in the broken spots.
- Make sure to really define the edges and the sides of the tart shell.
- Keep it fairly thin, however make the bottom slightly thicker in case you have any liquid that tries to seep out.
- Place on a baking tray. Cover with parchment and place pie weights in.Bake for 25-30 minutes, until the edges have slightly browned.
- Set aside and let cool.
- 12 Apples, smaller
- 1 Cup Brown Butter
- 2/3 Cup Brown Sugar
- 1/4 Cup Bourbon
- 1/4 Cup Cornstarch
- 2 Tablespoons Cinnamon
- 1 Teaspoon Ginger
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- Peel, core and slice all apples, then place in a pot. It’s okay if they are a little bruised like the one in the photo above.
- Add the brown butter, sugar and turn to medium-high heat. Turn down to medium heat after 5 minutes.
- Add the bourbon, cornstarch and all the spices. Make sure everything is mixed together well.
- Cook for 20-25 minutes.
- The apples shouldn’t be soft, they should still have some crunch to them.
- Place apples over a strainer to get rid of any excess butter. This is help make sure that you don’t have a ton of liquid in your tart while it’s baking. You can save the excess butter to brush over an apple pie! It freezes well, and then you have no waste!
- Place all cooked apples in your cooled tart.
- Bake for 1 hour.
- Once baked, let cool and then slice out your first piece. This will make it easier to remove the tart shell.
- Serve with whatever you’re feeling like today! 🙂