Tuesday, November 19, 2013
Cranberry Apple Tart
If you want to make a gluten free pie this year without the hassle of purchasing multiple flours and starches, this mix is the perfect quick helper for your holiday baking. The ingredients list contains only items that I regularly use in my kitchen, nothing strange is hidden there.
My family liked this dessert so much, I'm making it again for Thanksgiving. If tarts aren't your thing, this recipe will work equally well in a pie pan. I saved the last slice of tart for an extra day, just so I could tell you how the crust held up and it did beautifully. Every bit as flaky and crisp and not at all soggy after 36 hours at room temperature.
Cranberry Apple Tart
Yield: 8-10 servings
1/2 bag of Bob's Red Mill Gluten Free Pie Crust Mix (12 ounces)
10 tablespoons cold butter, cut into 1/2" pieces
2 1/2 - 3 tablespoons ice water
1 1/2 cups fresh or frozen cranberries
4 medium size apples *, peeled and sliced thin, about 3 1/2 cups worth
2 tablespoons melted butter
3/4 cup light brown sugar
2 tablespoons Bob's Red Mill Gluten Free Pie Crust Mix or brown rice flour
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
* Honey crisp, pink ladies and granny smiths are some of my favorite apples for baking.
Combine the pie crust mix and the cold cubed butter in a food processor. Pulse ten times for 1 second each time, shaking down the sides of the bowl as needed. (You can also combine the mix and the butter in a large mixing bowl using this method and cut the butter in gently using a pastry cutter.)
Transfer the buttery crumbs to a mixing bowl and very slowly drizzle in the water a tablespoon at a time, stirring well in between. Taking care not to over-mix, add just enough ice water to help the dough come together. When you press a portion together with your fingertips, it should clump and hold it's shape without being sticky. Lay out a large piece of saran wrap and transfer the dough to it. Press the dough together and then form a flat disk about 3/4 inch thick. Wrap it tightly in the plastic and chill in the refrigerator for about an hour. (If you chill longer than that, allow the dough time to rest on the counter for a little while before attempting to roll it out again. It will be very firm after several hours in the refrigerator.)
While the dough is chilling, combine the cranberries and apples in a mixing bowl with the butter. Toss gently to coat the fruit. Add the dry ingredients and toss gently again to mix well well. It's fine to let the fruit mixture rest at room temperature for an hour or so while the dough is chilling. You can also prepare the fruit filling just before baking and transfer it directly into the crust.
Preheat the oven to 425 degrees. Unwrap the dough and place it between two large sheets of parchment paper. (I found that the dough was a bit stickier than traditional wheat flour crusts and the parchment helps it roll out smoothly without sticking to the rolling pin at all.) Roll it out as round as possible, about 12" across
Remove the top paper and invert a tart pan or pie plate over the top of the dough. Flip the pan over with the dough pressed lightly into it. Carefully peel off the second sheet of paper and press the crust into the pan. If the dough splits or cracks, just press it back together. Smooth the top edges out as evenly as possible and then fill with the prepared filling.
Bake for 35-40 minutes into the filling is bubbly and the crust is lightly browned. Remove from the oven and let rest for a few minutes before serving. Serve by itself or topped with vanilla ice cream. Enjoy!
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Disclosure: I was compensated to create a recipe for Bob's Red Mill (a brand that I've used and loved in my own kitchen for years). All opinions shared about this product are 100% my own. #gfpiecrust