![]() ![]() **In the video, I rolled the dough on a floured surface, and then moved it to the sheet pan topped with parchment paper. If needed, you can cover the edges with foil. You want to make sure it cooks long enough that the apples are soft. That’s bound to happen with caramelizing that much sugar. You’ll notice the edges get a bit done, that’s OK. ![]() However, if you’re a big cinnamon fan, feel free to throw some on with the sugar before you bake it. It was just butter, sugar, apple and that basic glaze. I feel like I’m a little over cinnamon right now, as it’s been in everything. I kept it simple and didn’t use any cinnamon. If you don’t need it to be gluten-free, just dairy-free/vegan, then you can use regular flour and omit the xanthan.It’s super old, so no need to go buy a new one (unless you want to) as these puppies tend to last! (Hence the old beige color of mine.) But, it will be Black Friday in a few days–so maybe take advantage of that! I was going to edit that out, and then figured we’re all home cooks here, and it happens! My food processor was given to my sister from her mother-in-law, who then gave it to me since she doesn’t use it often. Really only for pie crusts and scalloped potatoes, or shredding mass amounts of zucchini for my zucchini muffins or zucchini chocolate cake…hence the funny part where I put the lid on wrong. As you can tell from the video, I don’t use it often. I would recommend using a food processor, because it makes getting the crust together a breeze.Feel free to use whatever butter is safest for you.I find that this REALLY makes it extra apple-y (if that’s a word). I have small kids, so we always have gallons around. If you don’t have apple juice, I’d really recommend getting some.If you can’t find apricot preserves, apricot jelly or jam will do the trick!.If you don’t have brown sugar on hand, all white sugar is fine too! You’ll notice I strayed away from Ina’s pure white sugar topping and went with half and half of white sugar and brown sugar for a deeper flavor.Feel free to use what you have on hand–just make sure you have 5-6 apples as it does take a few to make sure you cover the entire surface. You can use any type of apple, but I thought a more sour apple, like a Granny Smith, might balance the sweet glaze out. ![]() Let it all show!ĬOMMON QUESTIONS ON MAKING THE FRENCH APPLE TART: No need to roll out another one and then try to perfectly cover the pie. I also love that I don’t have to make so much crust–so many apple pies require a top and bottom crust. Because ain’t no one wanting to brave those day-before-Thanksgiving-crowds! I always have those on hand, so I love that this can come together in a pinch if you don’t feel like braving the crazy busy grocery stores right now. Other than making sure you have apples on hand, this really uses pantry staples: flour, sugar, vegan butter, salt and xanthan. Plus, isn’t this sooo pretty?! I mean, talk about a showstopper dessert! The way the apples fan across the top and aren’t covered by a crust so they can shine in all their glory just makes for such a beautiful presentation. This tart helps me give my husband some good ol’ apple pie, without as much of the fuss. Worrying about if the filling is too soggy, or having to worry about crimping the edges of crust just seemed like too much work to me. My husband LOVES apple pie and claims I do not make it enough. Tweaked from Ina Garten’s famous apple tart, to make it gluten-free, vegan and top-8-free so all can enjoy no matter their food allergies or dietary restrictions. Topped with a glaze that REALLY makes the apples sing, this no-cinnamon, simply ALL APPLE tart is for apple lovers. Flat and oh-so-holdable you’ll be cutting off big wedges for yourself. Basically flour, sugar, apples and butter–this doesn’t fiddle with a filling or having to crimp any kinds of edges. If you need a last minute pie, with few ingredients for Thanksgiving (or the 4th of July, or really anytime you have a hankering for apple pie!) THIS IS IT. ![]()
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