A Rustic French Tart by Chēbē. It’s easy. It’s gourmet. It’s gluten and grain free. It’s delicious. By nature.
Recipe inspired by follower Laura L T Windsor and adapted from Barefoot Contessa
Rustic French Tart
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
A Rustic French Tart by Chebe. It’s easy. It’s gourmet. It’s gluten and grain free. It’s delicious. By nature.
Course:
Dessert
Servings: 12 squares
Ingredients
Dough:
- 1 package (7.5 oz) Chebe Cinnamon Roll Mix
- 2 tsp baking powder
- 2 large eggs
- 2 Tbsp milk or milk substitute
- 3 Tbsp melted butter or oil if dairy free
- Egg wash (blend 1 egg with 2 Tbsp water)
Topping:
- 3 Granny Smith apples
- 1/2 cup sugar
- 1 Tbsp cinnamon
- 2 Tbsp butter, omit if dairy free
- 1/2 cup apricot jam
- 2 Tbsp brandy, rum, or water
Instructions
-
Preheat oven to 400F
-
Prepare the dough by blending the Chebe mix in a bowl with the baking powder. Slowly blend in the eggs, milk and butter with a fork. Mix until clumpy, then with your hands continue blending until the dough is smooth.
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With a rolling pin, roll the dough to about 10” x 12”, (dust the surface with corn starch or gluten-free flour). Trim edges with a knife to make an even rectangle.
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Transfer to a baking pan and brush the surface with egg wash.
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Peel the apples and cut them in half down the stem. Remove the core and seeds. Slice each half apple crosswise in about 1/8” slices.
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Bake the dough for 5-6 minutes.
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Remove from oven and layer apple crescents over the par-baked dough until the surface is covered.
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Sprinkle the apples with the sugar, then the cinnamon, then dot with butter.
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Return to oven for 25 minutes. (Check for doneness at 20 minutes.) The edges of the apples may burn a little.
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Meanwhile, blend apricot jam and brandy and heat on stove or in microwave.
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When done, remove the tart from the oven and brush the jam mixture evenly over the surface of the tart.
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Cut into 12 squares and serve.
Recipe Notes
- A small dab of vanilla ice cream on top of one of these tarts is nearly heaven.
- Store uneaten tarts (unlikely to happen) in an airtight container at room temperature for a couple of days. No need to reheat, but if you want them warmed, a dry oven works better than a microwave.
Recipe adapted from Barefoot Contessa