sweets

Apple Tart with Rice Flour

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This tart is very easy to make with rice flour used for both the crust and the cream. The apples create a sweet and sour harmony accompanied by the mild and smooth rice flour based cream.

Tips:

  • Custard cream made with rice flour is very simple and delicious. After removing from the heat, whisk for several minutes to cool down.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

One 9 inch (23cm) tart

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Ingredients

For the crust

½ cup (100g) unsalted butter, at room temperature

¾ cup (100g) powdered sugar

1 (40g) egg white

1½ cups (260g) rice flour

For the custard

1⅔ cups (400ml) milk

3 tablespoons (32g) rice flour

3 tablespoons (40g) sugar

4 (80g) egg yolks

1 teaspoon (5ml) brandy (optional) or vanilla extract

4-5 apples

1 tablespoon (12g) sugar to sprinkle over the apple slices

3 tablespoons (40g) butter, chopped

For the glaze

3 tablespoons (45g) apricot jam

3 tablespoons (45ml) water

Mint leaves for garnish

Directions

  1. Preheat the oven to 340°F (170°C).

  2. For the crust

    In a bowl, combine butter and powdered sugar. Add egg white, then rice flour. Mix well.

  3. Form a ball and knead several times.

  4. Place the dough in between plastic wrap, and roll it to an 11 inch (28cm) circle. Place it over the tart pan, making sure to fill the pan on the bottom and the sides evenly. Remove the excess from the rim. Alternatively, make several individual tarts.

  5. Bake for 20-25 minutes. Remove the tart, and adjust the oven to 390-430°F (200°C-220°C).

  6. For the custard

    In a saucepan, combine milk and rice flour. Add sugar and egg yolks. Stir.

  7. Bring to a boil over medium high heat. When creamy, turn off the heat.

  8. Add brandy (optional) or vanilla extract. Transfer to a bowl to cool.

  9. Spread the custard on the tart. Slice the apples and arrange them in a decorative fashion. Sprinkle sugar and butter over the apple slices.

  10. Bake for 25 minutes.

  11. Mix apricot jam and water in a small bowl and heat in the microwave for 15 seconds. Brush over the apples. When cool, garnish with mint and serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.