Gluten Free Apple Rum-Caramel Tart

Summary
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Recipe Name
Gluten Free Apple Rum-Caramel Tart
Published On
Cook Time

Ingredients

For the tart crust
  • 2 cups (240 g) jovial No.3 Gluten Free Pastry Flour
  • 2 tablespoons sugar
  • ½ teaspoon fine sea salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch cubes
  • 2 large eggs, 1 separated
For the apple filling
  • 5 tablespoons (70 g) unsalted butter
  • 2 tablespoons rum
  • ½ cup (100 g) sugar
  • 2 teaspoons jovial No.3 Gluten Free Pastry Flour
  • 2 tablespoons water
  • 4 large Granny Smith apples, peeled, cored, and cut into ⅛-inch slices

Instructions

  1. Make the dough: Combine the flour, sugar, and salt in a large bowl. Cut in the butter with a pastry blender until the mixture is sandy.
  2. Add one whole egg and one egg yolk and knead into flour mixture until the dough holds together in a sticky ball. Form the dough into a disc, and wrap with plastic wrap and refrigerate for 30 minutes.
  3. Preheat the oven to 350°F.
  4. Make the filling: In a large skillet, melt the butter on low heat. Increase the heat to medium and add the rum. Cook for 1 minute. Whisk in the sugar, flour, and water. Reduce the heat to low and cook for 2 minutes.
  5. Add the apples to the pan and cook for 3 minutes on medium-low heat, stirring to coat all the apples thoroughly. With a slotted spoon, lift the apples out of the pan and transfer to a bowl. Let cool for 10 minutes.
  6. Continue cooking the remaining liquids in the pan until thickened. You should have 1/3 cup of liquid. Turn off the heat and set the pan aside.
  7. Lightly flour a 20-inch piece of parchment paper and transfer the dough to it. Dust the top of the dough with flour. Gently roll the dough into a 10 x 14-inch rectangle, trimming and rolling until the edges are straight.
  8. Leaving a ½-inch border of dough, place a single line of apple slices along the long side of the rectangle, to use as a guide.  Arrange the apples in slightly overlapping rows across the short side of the rectangle. Continue in rows until you have finished the apples.
  9. Using the parchment paper, gently roll up each side of the dough and crimp the edges. Pour the rum caramel from the skillet over the apples.
  10. Lift the parchment paper by its edges and place on a baking sheet.
  11. Bake for 45 minutes until the apples begin to brown.
  12. Let cool for 30 minutes before slicing. Serve warm or cold.