This apple tart has it all: a perfectly gooey marzipan frangipane filling, a buttery, crumbly, melt-in-your-mouth shortcrust pastry and a topping of prettily arranged tart apples that round off this gorgeous and delicious fall dessert. Plus, it’s gluten free and super easy to make!
300g(2 1/2 cups) plain gluten free flour blend(I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)
150g(5 1/3 oz) marzipan(Ideally, use a natural marzipan with no added dyes or colourings.)
175g(7/8 cup) caster/superfine sugar
2UK medium/US largeeggs, room temperature
1UK medium/US largeegg yolk, room temperature
250g(2 1/2 cups) almond flour or finely ground almonds
120g(1 cup) plain gluten free flour blend(I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum. You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)
You will also need:
4-5mediumapples(I recommend using tart apples with a red or orange skin, such as Pink Lady, Braeburn or Jazz.)
juice of 1 lemon
30g(1/3 cup) flaked almonds
For gluten free shortcrust pastry:
In a large bowl, mix together the gluten free flour blend, xanthan gum and salt until well combined.
Add the softened butter and, using your fingertips, work it into the dry ingredients until you get a mixture resembling breadcrumbs or wet sand.
Sift in the icing sugar and mix well.
Add the egg and egg yolk, and mix well with a wooden spoon. Once the dough starts coming together, turn it out onto the work surface (no need to flour it) and give it a knead, until you get a smooth and malleable dough, which isn't sticky or crumbly.
Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
For marzipan frangipane:
In the bowl of a food processor, combine the softened butter, marzipan and caster/superfine sugar. Process until smooth.
Add the eggs and egg yolk, and process until combined – the mixture should be very soft and smooth at this point.
Add the almond flour and gluten free flour blend. Process until combined. The final marzipan frangipane filling should be thick, but still spreadable.
Set aside until needed.
Assembling the tart: lining the tart tin with the pastry
Get a 25cm/10 inch tart tin with a loose bottom ready to have on hand.
On a lightly floured surface, roll out the chilled pastry into a rough circle about 3-4mm thin. You want the pastry circle to be larger than the tart tin by at least 5 cm/2 inches, so as to account for the tin sides.Tip: Roll out the pastry on a piece of lightly floured cling film, which will allow you to easily transfer the pastry into the tin without any fear of tearing.
Transfer the rolled-out pastry into the tart tin and make sure that the pastry is snug against the bottom and the sides of the tin. Remove the cling film (if using), and roll the rolling pin gently across the top of the tart tin – this is the easiest way to cut away any excess pastry.
Gently press the pastry into the individual grooves of the fluted edge of the tart tin, for a more polished final look.
Chill in the fridge for about 20-30 minutes.
Assembling the tart: filling and decorating
Pre-heat the oven to 350ºF (180ºC) with a large baking tray or sheet on the middle oven rack.
Halve and quarter the apples (you want a nice mix of halves and quarters to make the tart design more interesting). Cut them into 3-4mm thin slices, but keep the halves and quarters together. (See post for photos.)Drizzle with lemon juice to prevent oxidation and browning, and set aside until needed.
Fill the chilled pastry with the marzipan frangipane and smooth it out into an even layer.
Arrange the sliced apple quarters and halves on top, placing them snugly next to each other, until you’ve covered the whole tart. Sprinkle the top generously with flaked almonds.
Baking and cooling the tart:
Place the tart on the hot baking tray/sheet and bake at 350ºF (180ºC) for 1 hour 10 minutes - 1 hour 20 minutes.To check for doneness: insert a toothpick or skewer into the middle of the tart. It will come out covered in frangipane (don’t expect a clean toothpick, as that would mean that your tart is over-baked), but the frangipane on the toothpick should be quite thick, not runny or gloopy.Tip: If the top of the tart starts browning too quickly, cover it with a sheet of aluminium foil, shiny side up, and continue baking until done.
Allow the baked tart to cool completely to room temperature on a wire cooling rack, then remove from the tart tin, and serve.
The apple tart keeps well in a closed container in a cool, dry place for 3-4 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).