Gluten Free Pastry Crust

1. Mix together the gluten free flour, powdered sugar and sea salt in a medium mixing bowl (I like to use a glass or metal bowl). On a cutting board, cut the butter in small cubes- roughly 1/8 of an inch. Work efficiently to ensure the butter stays as cold as possible. Add the cubed butter into the mixing bowl. Using your hands or a pastry cutter, cut and press the butter into the flour. If using your hands, press the cubes of butter between your fingers to create disk like shapes. When all the butter is incorporated into the flour mixture, add the bowl into your freezer.
2. Meanwhile, ‘make’ your cold water (see notes below). Remove the flour mixture from your freezer and add in 4-6 tablespoons of cold water. Using a wooden spoon or spatula, combine everything. Keep working the dough together to form a ball. I needed 7 tablespoons of the cold water to bring everything together. Using your hand to press, fold and turn the everything together.
3. When it comes together to form a ball of dough, wrap it in clear plastic wrap and place in your refrigerator for at least 30 minutes (can be made te day before).

Apple filling + tart

1. Preheat your oven to 375F. Arrange a rack in the middle of your oven.
2. Using a medium to large enamel or non stick pan, add the apples and 1/2 of the sugar together. Toss to coat and cook for 2 minutes on medium to high heat. Remove from the heat. Transfer the apples to a bowl. Place them in your refrigerator or freezer if you need then to cool faster or let them cool on their own on the counter in the bowl.
3. Lightly flour a countertop surface and begin to roll the dough out. Once it is about 6-8 inches long or wide, fold it in half and turn the dough 180 degrees. Repeat this step 2 more times. Then roll out the dough to a 9-10 inch circle. Place the rolled out crust into the tart pan and lightly press the sides and bottom so that it is formed to the tart pan. Cut off the excess and reserve.
4. Sprinkle in the cinnamon to the cooled apples. Add the apples and any natural juices/liquid into the tart shell. If you want the fanned apple look, like I did in this tart, leave out 1/3 of the apples. Around the outside of the tart, fan out the apples. I didn’t add apples to the center since I covered it with the excess pastry crust, I rolled out and cut with a biscuit/cookie cutter.
5. Create an egg wash with 1 egg and 1 teaspoon cold water, whisk to combine. With a pastry brush, brush the top of the apples and pastry crust with the egg wash. Sprinkle the top with the remaining sugar. Dot the butter around the tops of the apples.
6. Bake for 40 minutes. Check to see if the sides of the pastry are cooked and aren’t soggy – you want them to be toasted brown. Cook for another 5-10 depending on your oven and how the tart looks. Remove from the oven and let cool completely on a rack.