Makes 1 9-inch tart Difficulty
Crust: 9 Tablespoons plus 2 teaspoons unsalted butter, at room temperature 3/4 cup sugar 3 large egg yolks 1-1/2 cups gf flour 1/2 cup polenta 3/4 teaspoon salt
Filling: 1-1/2 pounds flavorful apples, such as McIntosh 1/2 cup fresh cranberries 1/2 cup sugar 1 teaspoon gf flour 1 Tablespoon polenta 1/2 teaspoon cinnamon
Glaze: 1 egg yolk mixed with 1 tablespoon heavy cream 2 teaspoons coarse sugar crystals
Make the crust: In a large bowl, using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks until pale, about 1 minute. In a separate bowl, combine the gf flour, polenta and salt. Stir the dry ingredients into the butter mixture. Form the dough into 2 balls, one slightly larger than the other. Flatten each ball into a 1/2 inch-thick disk; wrap in wax paper and refrigerate for 30 minutes.
On a lightly gf floured surface, roll the pastry disk into an 11 inch round. Transfer the dough to a 9-inch fluted tart pan with a removable bottom. Fit the dough evenly into the pan without stretching and run the rolling pin over the rim to trim away any extra dough. Prick the shell all over with a fork and refrigerate for 1 hour.
Preheat the oven to 375°F. Bake the tart shell for about 15 minutes, until golden. Let cool slightly.
To make the filling: Using a small paring knife, peel, quarter and core the apples. Slice them lengthwise 1/4 inch thick. Place the apples and cranberries in a large bowl. Toss the apples and cranberries with the sugar, flour and cinnamon. Sprinkle the polenta over the bottom of the cooled shell. Spoon the apple mixture into the shell.
On a lightly gf floured surface, roll the other pastry disk out into a 10 inch round and lay it over the filling. Press the edges all around to seal and brush the dough with the egg glaze. Using a sharp knife, cut a small hole in the center to vent steam. Sprinkle the top with coarse sugar.
Lower the oven temperature to 350°F. Bake the tart for about 1 hour or until golden all over. Transfer to a rack to cool.
The addition of polenta in this recipe produces a wonderful textured crust. This is one of our favorites!
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.