In France, we ate tarts. savory ( quiches) and sweet with all the seasonal fruits. Basic crust of flour, butter, and water. The kitchen smelt so good.Anyway, upon my return, I proposed to make my newly accomplished recipe of the apple pie.similar in most ways,but for a top crust. The big difference was in the introduction of vegetable shortening in the dough.Miraculous, crumbly like a sable,melt in your mouth sweetness.I didn't know then, how bad it is for you but I remember how impressed my parents were.
I have to admit that in the end, I prefer tarts.better ratio of fruit to dough,a thickening of juices, and sometimes a slight caramelization of the fruit, you can add almondy custards and it is so pretty... .forward many years to today and I find myself making a tart without dough for gluten sensitive husband.You call it a crisp or crumble. without the bready or cookie crumbs
gluten free apple crisp
5 apples peeled and sliced thinly
1 tablespoon of brown sugar
1 teaspoon of lemon juice
mix those three ingredients
prepare topping:
mix
1 cup almond meal
3 tablespoon of brown sugar
1 teaspoon of cinnamon
2 tablespoon of butter
2 tablespoon of raw almonds chopped up
cover topping over apples, bake in a 425o oven for about 35 minutes.
