Apple Tart with Nut Crust
This Apple Tart is an elegant and delicious dessert. The crust has a fabulous texture and flavor. With a nut crust, the Apple Tart is perfect for family or friends who eat gluten free. When baked, the apples have a fragrance that will bring your gang to the kitchen or keep you there! Soft and sweet, this thin layer of cinnamon-scented apples melt in your mouth and delightfully contrast to the crust. You can freeze this unbaked tart to save time on the day you need the tart. Or make two, bake one and freeze the other. So great to pull the tart out, then bake on a busy day. Add a few minutes to totally bake the frozen tart.
Recipe is below.
In this season of Chanukah, Corona Virus, Christmas and corruption, it is rewarding to read about heroism, and that’s what Kathryn Lang Slattery gives us with the story of her uncle Herman Lang, a German Jewish refugee who served in US Army Intelligence. Trained at Camp Ritchie, Herman and other German Jewish refugees recruited to the Army Intelligence got the name the Ritchie Boys and were critical in bringing an end to the Nazi terror.
Kathryn shared, “I wanted to tell this story because it was different from any other Holocaust story I had read. The Jewish hero is not a victim, but a young man who gradually grows from a frightened and frustrated teenager, looking for a place to belong, into a confident US Army intelligence officer who struggles with the conflicting emotions of hate and forgiveness.”
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Apple Tart with Nut Crust
1 1/2 cups gluten free flour or flour such as almond flour
4 tablespoons sugar
3/4 cup finely ground nuts, such as walnuts, pecans or almonds
8 tablespoons margarine or butter
1/2 teaspoon vanilla extract
3 tablespoons ice water
1 egg white, lightly beaten
3 large apples, peeled, cored and cut into 1/4” slices
1 1/2 tablespoon brown sugar
1 tablespoon potato starch
2 squirts Liquid Cinnamon Spray*
3 tablespoons margarine or butter
1/4 cup marmalade
Crust: This crust is gluten free
Combine flour, sugar and nuts in a bowl. Add margarine and work with a fork, pastry blender or hands until the mixture resembles cornmeal. Add vanilla and 1 tablespoon water, mixing until dough begins to stick together.
Work dough with your hands until you can form a smooth ball that sticks together. Flatten, wrap in plastic wrap and refrigerate for 1 hour or up to overnight.
Place dough between 2 sheets of parchment paper and roll out to a 12-13” round. Refrigerate for 15-20 minutes.
Peel off one side of paper and unroll over tart pan with a removable rim. Patch as needed.
Roll the rolling pin over top to trim off excess. Refrigerate about 1/2 hour.
Preheat oven to 400F. Prick crust lightly with fork and brush with egg white. Bake about 20 minutes or until lightly golden.
Arrange apples in tart shell in an attractive design. Combine sugar and potato starch. Sprinkle sugar mixture over apples. Melt margarine and marmalade in microwave or saucepan, add 2 squirts Cinnamon Spray. Mix and then spoon over apples.
Bake about 30 minutes or until apples are tender. Serve at room temperature.
*Liquid Gourmet Cinnamon available at https://liquidspices.com/
Other fruit: Use pears, nectarines, peaches or plums in place of apples.
Dairy Free: Use a dairy free margarine.
Lower the sugar: Use Stevia in place of sugar in crust and brown sugar stevia in place of brown sugar in filling. Follow package instructions for conversion measurement. Use a sugar free marmalade in filling.
Ground Cinammon: use 1/2 teaspoon cinnamon in place of Gourmet Cinnamon Spray and add to sugar in recipe.
Adapted from Helen Nash’s Kosher Kitchen