David Santori, a French expat who has lived in the United States since 1999, recently moved from Boston to Charlotte. Which means that his popular food and travel blog, Frenchie and the Yankee, now comes with fresh Southern flavor. In addition to stunning photography from travels to exotic locales like French Polynesia and Istanbul, you’ll find closer-to-home entries including recipes featuring local fare, images from Charlotte dinners, and descriptions of picturesque weekends in nearby spots like Charleston.
For a twist on a tart, Santori shared his recipe for Apple Tart with Grand Marnier and Rose Water. You can find additional recipes at www.frenchieandtheyankee.com.
Makes a 9-inch tart
For the gluten-free crust
3/4 cup (90 g) of quinoa flour
1/2 cup (60 g) of hazelnut flour
1/3 cup (60 g) + 3 Tbsp of brown rice flour
1/3 cup (40 g) of tapioca flour
2/3 cup (80 g) of powdered sugar
1.5 teaspoon of guar gum
a pinch of sea salt
optional: 1 Tbsp of vanilla sugar
8 Tbsp (115 g) of cold butter – cut in small cubes
1 egg + 1 Tbsp of water
Sift the 4 flours and the sugar together over a big bowl and combine them with the guar gum and sea salt.
Drop the butter cubes in the bowl and working slowly with your fingers, rub the butter with the flour mix until sandy, soft and well absorbed. It should be lumpy and should look like breadcrumbs.
Crack the egg in a small bowl and add the cold water to it. Whisk for a few seconds with a fork to combine the water and egg.
Dig a well in the center of the big bowl and pour the egg/water in the center.
Mix delicately with your hands in a circular motion until the dough forms a ball. Do not knead it too much.
Flatten the ball, cover and wrap with plastic wrap and place in the fridge overnight or for at least 1 hour. If chilled overnight, remember to remove it from the fridge and wait at least 45 minutes before rolling it.
for the filling
3 apples – choose between sweet baking apples or tart apples depending what you prefer. I tend to mix both because I enjoy the taste very much.
2 Tbsp of Grand Marnier
2 Tbsp of rose water (if you are sensitive to the taste of rose water use only 1 to 1.5 Tbsp)
1 teaspoon of cinnamon + an extra dash for sprinkling
a dash of grated nutmeg
2 Tbsp of brown sugar
the juice of 1 lemon
3 Tbsp of apple sauce – use your favorite recipe for apple sauce. Apple butter works well here too.
blonde cane sugar for sprinkling
While the dough is resting in the fridge and before you blind bake it, whisk in a big bowl the Grand Marnier, rose water, cinnamon, nutmeg, brown sugar and lemon juice.
Slice the apple thinly. If using a mandoline, use 3 mm/1/8″. Mix the apple slices in the bowl with the juice and make sure they are well coated.
Let the apples marinate in the bowl for 30 minutes. Use a spoon to coat them again with the juices at the bottom of the bowl.
Preheat the oven to 400 °F (200 °C).
Roll out the dough to fill a 9-inch tart pan (22-23 cm). I use some of the tapioca flour to roll the dough. Line the dough with the pan, press in the corners, and trim it without any overhang.
With a fork, make small holes at the bottom over the entire surface. Cover the dough with parchment paper, drop weights on it (another smaller oven-proof dish, or dry garbanzo beans) and blind bake the crust for 10 minutes.
Remove the crust from the oven, remove the parchment paper and the weights, and bake for another 8 minutes.
When done, lower the oven temperature to 350 °F (180 °C).
Coat the bottom of the crust with the apple sauce or apple butter. Arrange the apple slices tightly on the crust. Keep their juices in the bowl and pour it all over the apples in the tart.
Sprinkle with sugar and cinnamon.
Bake in the oven for 30 minutes. Let the tart cool for 10 minutes before removing it from the pan.