Saturday, March 26, 2011

Tarte aux pommes ... the easiest recipe ever !

The other day, I felt the need of a traditional and authentic flavor from my country. 
I didn't have anything specific in mind but I saw that I had some apples in the fruit bowl , PERFECT !

Fast, easy and delicious the traditional Tarte aux Pommes is written on the menu tonight :)

My Mom is from Normandie, a region well known for its apples, apple brandy (=calvados) and Apple Cider. So this was perfect for my authentic French flavor.

                       The Shortcrust

                       3 1/2 cups flour
                       3 tbsp confectioner sugar
                       1 1/2 tsp xanthan gum
                       3/4 tsp salt
                       1 1/4 cups vegetable shortening
                       4 1/2 tsp Ener-G egg (egg replacer)
                       9 tbsp rice milk
                       2 tbsp lemon juice

                 The Filling

                       3 apples
                       Apple sauce 
                       Cinnamon powder

Set your oven on 400 degrees.
To make the shortcrust , mix the flour,confectioner sugar, xanthan gum and salt in a bowl. 
Add the shortening in small pieces at a time and mix about 1 minute until you obtain a coarse meal texture.
On the side, mix the Egg replacer and 6 tbsp of rice milk.
Add the egg replacer mixture, lemon juice and remaining rice milk to the dough and mix until it forms a ball.

Take out the dough from the bowl and form a ball.
Place a sheet of parchment paper, put the dough on it and top with another sheet of parchment paper.
Roll out the dough until the thickness you like your pie to be.
Grease the pan, remove the top sheet of parchment paper, flip the crust onto the pan and remove the sheet of parchment paper.
Press down the crust to fit the dish and trim the edges
Prick the bottom 9 times with a fork.

Spread the apple sauce on the crust (between 1/8-1/4 inch)
Cut thin slices of apple and place them on the apple sauce.
Sprinkle a little bit of sugar on top and cinnamon.

Bake for 20 minutes or until the crust is golden.

I adapted the crust recipe from an amazing book "The Allergen-Free Baker's Handbook", it is originally gluten free and requires different ingredients' quantity..
I highly recommend this book if you have allergies or food intolerances. 
It is available at Mel's store.

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