Easier-Than-Pie Warm Apple Tart

• porsi: 6 servings

Bahan-bahan

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus 1/4 cup (1/2 stick), cut into cubes

3/4 cup almond flour

3/4 cup gluten-free flour or all-purpose flour

1/3 cup sugar

1 teaspoon pure vanilla extract

pinch of sea salt

pinch of freshly ground black pepper (optional)

4 crisp, tart apples, such as Ginger Gold or Jonathan (about 1 1/2 lbs)

1/4 teaspoon ground cinnamon

1 teaspoon fresh lemon juice

Petunjuk

Stir together the melted butter, almond flour, gluten-free flour, 2 tablespoons of the sugar, the vanilla, salt, and pepper (if using) in a bowl to make a sandy paste.

Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom (a 9-inch springform pan will work, if that's all you have). Chill in the freezer while you preheat the oven, 20 to 30 minutes.

Preheat the oven to 400 degrees. Position a rack in the middle of the oven.

Cut the cheeks of the apples off the core into four pieces (each piece will have one large flat side). Lay them on their flat sides and thinly slice each piece, holding them together in their shape as you go.

Arrange the slices around the tart in any pattern you desire, fanning the apples just a bit; use them all, even if you have to squeeze some of the slices in. (Don't overthink it; it doesn't have to be perfect!)

Sprinkle evenly with the remaining sugar and the cinnamon, and dot with the cubed butter.

Bake until the crust is toasty and golden and the apples are tender, 35 to 40 minutes. Sprinkle with the lemon juices and any additional garnishes you desire. Serve with whipped cream.