People who are too intimidated to make pie will tell you that their Achilles' heel is the crust. I confess that I too have uttered my fair share of French words in the process of making pies in the past--but no more.
This recipe will make a pro out of you. It requires very little in terms of effort: no rolling, no chilling. All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perfection every time!
I made this apple tart shiny and appetizing by glazing it with apricot jam. It's a simple baker's trick that can turn an apple tart from nice enough to stunning. The cranberries add a visual contrast but feel free to omit them if you don't have any on hand.
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|Apple Cranberry Tart with Easy Crust (serves 6-8)|
This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat.
For the Crust:
1/4 cup coconut oil or room-temperature butter (unsalted)
1/4 cup raw sugar
small pinch of salt
3 large eggs beaten
1 tsp vanilla extract
1/4 cup coconut flour
1/4 cup tapioca flour
1/2 cup brown rice flour
For the Filling:
2-3 apples, peeled and quartered and then thinly sliced
1/4 cup of frozen cranberries
1/3 cup apricot jam
Only one slice left!