A few weeks ago, my goal was to procrastinate my responsibilities. For me this means spending the entire day making a mess in the kitchen. By avoiding my responsibilities that means I was also avoiding going grocery shopping, so I had no choice but to work with what I had. In front of me was an abundance of apples about to go bad and a 3 pound bag of almond flour sitting in my freezer. With a little experimenting, these gluten free tarts were born (and eaten immediately after).
Fall is filled with lots of dense, cinnamon-y, gooey treats. Don’t get me wrong, I love indulging in those and taking a nice nap afterward, but that’s not always an option. This tart is a nice and light treat but also leaves you feeling like you just ate a warm slice of pie.
The almond flour makes the crust a little crumbly, but the juicy apples make up for it. Almond flour is not as finely ground as your typical flour, so the dough may require a little more water to achieve a workable quality. Am I scaring you with all of this pie dough talk? And using almond flour?? Don’t stress. With the holidays coming up, not is the perfect time to master your pie dough.
Pie dough seems more daunting than it is. The two most important things are keeping it cold and not breaking down the butter too far. When putting your fats into the flour, make sure they are absolutely cold. Stick the butter and shortening in the fridge about a day before to ensure they’re going in nice and chilled. When you add your water at the very end, add in some ice before measuring it out to maximize the chill. And when you’re not working with your dough? You guessed it, keep it in the fridge or freezer to maintain the nice butter chunks. The reason you want to keep small chunks of butter in your dough is so you have a nice and flaky crust. If you mix your dough too much, you’ll end up with a tougher, stickier dough.
If you’re not feeling the almond flour, check out my favorite pie dough recipe included with steps here. This recipe also includes an easier, less-messy version (and my personal favorite way) by making your dough in a food processor. Either way you choose to make it, you will turn out a fabulous dough.
Remember – Stay Hungry