Gluten free vegan apple tart

• Vegan
• Gluten free

• Produce

  • 4 Apples

• Condiments

  • 2 tsp Lemon juice, fresh
  • 2 tbsp Maple syrup, pure
  • 4 tbsp Vegan butter

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 tbsp Cane sugar, organic
  • 3 tbsp Cane sugar
  • 1 1/2 tsp Cinnamon, ground
  • 3 tbsp Non-hydrogenated shortening, organic
  • 1/2 tsp Salt
  • 1 1/2 cups Sarah's gluten free flour blend

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Liquids

  • 4 tbsp Water

Found on sarahbakesgfree.com

Ingredients

• 1 1/2 cups Sarahs gluten free flour blend
• 2 tablespoon organic cane sugar
• 1/2 teaspoon salt
• 4 tablespoons vegan butter, cold
• 3 tablespoons organic non-hydrogenated shortening
• 4 tablespoons ice-cold water
• 1 teaspoon apple cider vinegar
• 4-5 apples, peeled, cored and thinly sliced
• 3 tablespoons cane sugar
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons fresh lemon juice
• 2 tablespoons pure maple syrup, warm {for brushing on top}

Directions

• Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size.
• Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add another tablespoon of water if needed}.
• Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
• Preheat oven to 375 degrees. Grease a 9 or 10-inch shallow tart pan with extra shortening or cooking spray.
• Remove dough from refrigerator to soften a bit before rolling.
• Place thinly sliced apples, sugar, brown sugar, cinnamon and lemon juice in large bowl. Gently toss to coat. Set aside.
• Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 14-inch round with rolling pin.
• Remove plastic wrap from top of pie crust. Carefully flip over onto prepared tart pan. Remove other piece of plastic wrap.
• Press dough into pie pan, pressing together any cracks. Trim off excess crust.
• Starting with outer edge, place apple slices slightly at angle in row. Be sure to overlap apples. Repeat with additional rows of apples, working your way in.
• Once rows of apples are done, go back and place additional apples in any gaps. You want apples to be packed tightly, as they shrink as they bake.
• Pour 2-3 tablespoons juice from apples, over the apples. Bake tart 40-45 minutes.
• Remove from oven and brush apples with maple syrup, using pastry brush. Bake additional 10-15 minutes.
• Place pie on cooling rack to cool completely. Slice and serve.