This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though. The gluten-free pastry can be made in advance and kept cool in the fridge for up to 3 days.
You will need an 8" removable base flan tin, ceramic baking beans
For the pastry case
50g white rice
50g potato starch
20g ground linseeds
95g unsalted butter
1tsp guar gum
1 medium free-range egg, beaten
2tsp lemon juice
2tsp cold water
For the filling
2 1/2 eating apples
1 large cooking apple
1/4 tsp good quality powdered vanilla
2 tbsp sugar
1 tbsp water
1tbsp lemon juice
1 tbsp apricot jam
Pre-heat the oven to 180℃
Weigh dry ingredients into a bowl, and blend in the butter with an electric whisk or a food mixer, or rub the fat into the flour by hand using your fingertips, getting lots of air into the mixture. Stop mixing as soon as the mixture starts to clump together - seconds after the fine crumb stage.
Add the beaten egg, the water and the lemon juice and briefly mix again
Form the dough into a round flat shape, cover with cling film and refrigerate for at least one hour.
Carefully roll out the pastry between 2 sheets of cling film, rolling from the centre outwards, until it is just under 1/2cm thick.
Peel back the top layer of cling film, and lifting from underneath the bottom layer, turn the pastry over and ease it into the flan tin - the cling film helps to position it. Push any gaps together with your fingertips.
Prick the base with a fork, line it with parchment paper and using ceramic beans to weight it down lightly, bake blind for 10 minutes at 180*C, and a further 10 minutes without the beans, then remove from the oven and set aside to cool.
Set aside half an eating apple for decoration, peel, core and chop the rest of the fruit.
Cook the prepared fruit very slowly with the sugar and water and lemon juice in a saucepan with a tightly fitting lid, keep stirring to make sure the mixture doesn't stick.
When the apples soften, liquidise the cooked mixture with a stick blender, or push through a sieve or mouli, and pour it into the prepared and cooked pastry case. Sprinkle lemon zest over the surface of the apple mixture.
Take the last half apple, slice very thinly and arrange the slices fanwise around the surface of the apple mixture.
Bake for 25 minutes at 180*C. The apple slices should barely begin to brown, and remove from the oven,
Warm the apricot jam in a non-stick saucepan, and brush the hot tart gently with the warm jam to glaze, then leave to cool before removing from the tin to serve with a home-made blackberry compote, ricotta and honey, or home-made mint sorbet - or a combination of all three!
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.