Mmm pie! Episode 2.5, Rhubarb and Apple tart
Who doesn't love pie?
For those of us avoiding gluten, the thought of pie can be very depressing. Many commercially prepared pastry are bland, soggy and heavy. But don't despair.I have developed a fabulous sweet shortcrust pastry that is perfect for pies and tarts. And teamed with my home grown rhubarb it's an absolute winner!
The skill to getting the perfect tart base is to "blind bake". This simply means lining the raw shell with baking paper, and weighing it down with either ceramic baking beads or raw dried beans / rice. After baking the pie shell for 15 minutes, then remove the beads and baking paper. Finish baking the pie shell for another 5 minutes. Allow the pie shell to cool before putting in the filling. The dried beans or raw rice can be stored and used again ( but will be no good to cook and eat ).
For this tart, I have used Stephanie Alexander's Burnt butter filling - it is delicious and converts well to gluten free.
To see how to make the tart, check out my YouTube video at the end of this post
Rhubarb and Apple Tart
Sweet Shortcrust pastry
1 1/2cups cornflour
1/4cup soy flour
1/4 cup custard powder (gf)
1 tbsp castor sugar
125g cold, chopped butter
1 egg white
4-5 tbsp iced water
Method:
.
Mix together dry ingredients. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Make a well in the middle and add the slightly beaten egg white and iced water 1 tbsp at a time, until the pastry comes together.
Roll the pastry into a ball.
Roll out the pastry between 2 sheets of baking paper until it fits your tin(s)
Carefully line your tin(s). Using a sharp knife, trim off any excess.
Refrigerate for 20 minutes.
Preheat oven to 190 fan forced
Cover bottom of pastry with baking paper, and fill with baking beads.
Bake for 15 minutes.
Remove beads and baking paper.
Bake a further 5 minutes.
Allow pastry to cool before adding filling.
Filling
3 apples sliced
5 sticks rhubarb sliced finely
2 eggs
1/2 cup sugar
1 heaped tbsp plain flour (gf)
125g butter
Preheat oven to 190 fan forced
Arrange fruit in cooled pie casing.
Beat eggs and sugar until thick and creamy. Add flour.
Melt butter until a deep golden colour.
Add butter to egg mixture.
Gently spoon mixture over the fruit.
Bake 15 minutes until filling is set.
Delicious served warm or cold with cream
Rhubarb and Apple Tart
Sweet Shortcrust pastry
1 1/2cups cornflour
1/4cup soy flour
1/4 cup custard powder (gf)
1 tbsp castor sugar
125g cold, chopped butter
1 egg white
4-5 tbsp iced water
Method:
.
Mix together dry ingredients. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Make a well in the middle and add the slightly beaten egg white and iced water 1 tbsp at a time, until the pastry comes together.
Roll the pastry into a ball.
Roll out the pastry between 2 sheets of baking paper until it fits your tin(s)
Carefully line your tin(s). Using a sharp knife, trim off any excess.
Refrigerate for 20 minutes.
Preheat oven to 190 fan forced
Cover bottom of pastry with baking paper, and fill with baking beads.
Bake for 15 minutes.
Remove beads and baking paper.
Bake a further 5 minutes.
Allow pastry to cool before adding filling.
Filling
3 apples sliced
5 sticks rhubarb sliced finely
2 eggs
1/2 cup sugar
1 heaped tbsp plain flour (gf)
125g butter
Preheat oven to 190 fan forced
Arrange fruit in cooled pie casing.
Beat eggs and sugar until thick and creamy. Add flour.
Melt butter until a deep golden colour.
Add butter to egg mixture.
Gently spoon mixture over the fruit.
Bake 15 minutes until filling is set.
Delicious served warm or cold with cream
edited March 2023
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