I have to admit that this pastry came about as a mistake. I had no gluten free flour in the cupboard, so I put together a mix of what I had, and the result turned out surprisingly really well! You can use different types of apples. If you use sweet eating apples, then you don’t need to use the prunes, or any sweetener. If you use cooking apples, then you’ll probably want to add something sweet to reduce the tartness. I used prunes here, but you could experiment with a little maple syrup as well. The pastry does have sugar in it, so this is definitely for treats only. I am working on a refined sugar free version, but haven’t got the consistency quite right yet!
1 large egg yolk
1/2 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup rice flour
1/2 cup gram flour
1/3 cup coconut sugar
1/4 cup icing sugar
1 tsp xantham gum
1/4 tsp salt
115 gms unsalted butter, cut into small pieces and chilled
3 tsp iced water
3 large cooking apples
1 tbsp cinnamon
Lemon juice to sprinkle over the apple slices
Whisk the egg yolk and vanilla extract together in a small bowl.
Place all the dry ingredients in a food processor and pulse together for about 10 seconds or so. Scatter the butter on top and process until the mixture resembles coarse breadcrumbs. Keep the blade running and slowly add the egg yolk mixture. Slowly add the water, 1 tsp at a time, and keep pulsing until the dough comes together. You might need to take the lid off the processor and check the consistency with your hands at this point as you can add too much liquid fairly easily!
Turn the dough out onto a double sheet of cling film, wrap tightly and refrigerate for anywhere between 1 hour and 2 days, depending on when you’re making the tart.
Meanwhile, start on the apples. Peel and core the 1st apple and chop into rough chunks. Place in a small saucepan with the prunes and 1 tbsp water and heat over a low-medium heat until the apples dissolve (about 15 minutes or so). Add the cinnamon and using a stick blender, blend down to a puree.
You can either leave the rest of the apples with the peel on, or peel and core them as before. Slice them thinly, and if you’re not using them straight away, sprinkle the slices with lemon juice to stop them turning brown.
Take the pastry from the ‘fridge.
Pre-heat the oven to 170C.
Unwrap the pastry and roll our on a floured board until about 1/4 inch thick.
Use a 12″ flan tin with a push out base if you have one. Line the base with grease proof paper, and transfer the pastry into the tin, pushing down if there are cracks and cutting off any excess from the sides.
Spread the apple puree mixture over the bottom and then arrange the apple slices on top.
Bake in the oven for 40 to 45 minutes and place on a wire rack to cool.