Gluten-free apple and cranberry custard tart
makes a 9-inch tart
3/4 cup superfine brown rice flour
1/4 cup buckwheat flour
1/4 cup tapioca or cornstarch
2 teaspoons natural cane sugar
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons water
Combine the first five ingredients in the food processor and pulse to aerate. Add the cold and diced butter and pulse ten times until the butter is the size of large peas. Add 6 tablespoons of water and pulse until it comes together. Press the dough between your fingers and if it comes together it is done. If not, add another tablespoon of water.
Transfer dough to your work surface. Bring together and form a disk. Wrap in plastic wrap and refrigerate for 15 minutes.
Dust your work surface with a little bit of superfine brown rice flour and roll the dough to 1/8-inch thickness. Fill a 9-inch tart pan with the dough and cut off excess around the edges. Place the crust in the freezer for 10 minutes.
Preheat oven to 375F.
Take out the tart crust from the freezer and place a piece of parchment on top. Top with pie weights or dry beans and bake for 25 minutes. Remove the pie weights and parchment and proceed with filling.
Apple cranberry filling
1 cup fresh or frozen cranberries
2 tablespoons natural cane sugar
1 tablespoon orange juice
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon tapioca or cornstarch
1/2 cup half and half
3 medium apples (Pink Lady, Gala, Pink Pearl…), peeled, cored and thinly sliced
Combine the first four ingredients in a small saucepan and cook over medium heat for 3 minutes or until cranberries burst and sauce thickens slightly. Remove the vanilla bean. Let cool.
Whisk together the eggs, tapioca starch and half and half.
Spread the cranberry compote over the bottom of the tart crust. Arrange the apple slices on top in concentric form. Pour custard over the apples.
Bake for 30 to 35 minutes until custard sets and apples brown. Let the tart cool for 10 minutes before cutting into it.