Eosinophilic Esophagitis Friendly French Apple Tart with Apricot Glaze
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2–3 tbsp ice water
For the apple compote
- 3 medium granny smith apples (about 1 ½ lb), peeled, cored, and roughly chopped
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
For the topping
- 3 medium granny smith apples (about 1 ½ lb), peeled, cored, and sliced ⅛-inch thick
- 1 tbsp granulated sugar
- 1 tbsp unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the apricot glaze
- ⅓ cup apricot jam
- 1 tbsp water
Instructions
- 1
Make the crust: Pulse the flour, sugar, and salt together in a food processor until combined. Add the cold butter cubes and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 2 tbsp ice water and pulse until the dough just begins to clump together; add the remaining 1 tbsp water only if the dough looks dry and crumbly.
- 2
Turn the dough out onto a lightly floured surface and press it into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, until firm.
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