When it comes to tartes, there is only one right answer. It’s always yes, please!
As you can see, we love tartes. But, and thats the most important thing:
We really adore this one. Why?
I want to have a good body, but not as much as I want this tarte …
If you still need reasons for baking this amazing tarte, please find them below:
- It contains fruits, so it’s kind of healthy. (Ok, just kind of)
- It can easily prepared as a glutenfree option.
- And that’s a good thing for all your gluten intolerant friends. (We all have them)
- You have a bunch of really ripe apples and you don’t know what to do with them? Tadaa.
- It’s really flexible for any kind of leftovers: No matter what kind of fruit – just mix it and be creative.
Glutenfree Raspberry-Apple TartePrint recipe
- 250 g plain flour (glutenfree)
- 150 g butter (chilled)
- 1 large egg
- 1 pinch of salt
- 65 g sugar
- 3 table spoons of apple purée
- 300 g apples
- 250 g raspberries (125 g deep frozen, 125 g fresh)
- Handful of red currant (fresh)
- 50 g sugar
- 2 table spoons of plain flour (glutenfree)
- Hint of cinnamon
- Handful of almond slivers
Step 1: We start with the preparation of the dough.
The chilled butter will be cut into tiny pieces.
Blend all ingredients in a large mixing bowl or a flat wooden board together.
Knead the dough with your bare hands until the texture feels smooth and soft.
Set aside and keep the dough cool in the fridge for 15 minutes.
Step 2: Go on with the filling.
Start to peel the apples, remove the seeds and cut them into tiny pieces.
Now mix the apples with the fresh and deep frozen raspberries, add the glutenfree flour as well as the sugar and the cinnamon.
Step 3: We now have to blind bake the dough! You’ve never heard of blind baking? No worries. The whole idea of blind baking the dough can sound rather intimidating, I know.
The reality is, that it is nothing more than letting the pie crust bake for a little while on its own before you add the filling. It’s an easy-peasy process made even easier once you know a few key steps. Please find them below:
- Heat the oven and roll out the dough: Heat the oven to 180 degrees with a rack in the lower-middle position. Roll out the dough and transfer it to your pie plate.
- Line the dough with parchment: Cut off a large square of parchment paper and use it to line the pie.
- Fill the pie with weights: Pour the pie weights into the pie dish. Make sure they cover the bottom of the pie and press against the sides of the pie. In this case, we used non-cooked chickpeas as weight.
- Bake until the dough is barely golden: Place the pie on the baking sheet and bake until the edges of the crust are just starting to turn golden, should be around 15 minutes.
- Remove the pie weights: Grasp the corners of the parchment and lift the chickpeas out of the pie. Transfer them to a bowl to cool.
- Cool down. Sounds complicated, but is actually easy.
Step 4: Keep on fillin’
Take the cooled, blind baked dough and spread the apple purée all over the pie crust.
Take the rest of the filling and spread over the apple purée.
Last, but not least: Sprinkle the almond slivers all over the filling.
Step 5: Bake, bake, bake.
The tarte stays in the pre-heated oven for 30-40 minutes at 180 – 200 degrees.