USING TART APPLES AS A SAVORY STARCH FREE
Add the almond flour and gluten free flour blend. Add the eggs and egg yolk, and process until combined – the mixture should be very soft and smooth at this point.ģ. In the bowl of a food processor, combine the softened butter, marzipan and caster/superfine sugar. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.ġ. Once the dough starts coming together, turn it out onto the work surface (no need to flour it) and give it a knead, until you get a smooth and malleable dough, which isn't sticky or crumbly.ĥ. Add the egg and egg yolk, and mix well with a wooden spoon. Add the softened butter and, using your fingertips, work it into the dry ingredients until you get a mixture resembling breadcrumbs or wet sand.Ĥ. In a large bowl, mix together the gluten free flour blend, xanthan gum and salt until well combined.Ģ. 4-5 medium apples (I recommend using tart apples with a red or orange skin, such as Pink Lady, Braeburn or Jazz.)ġ.You can also mix your own with 50% white rice flour, 30% potato starch and 20% maize flour by weight.) 120 g (1 cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum.250 g (2 1/2 cups) almond flour or finely ground almonds.2 UK medium/US large eggs, room temperature.150 g (5 1/3 oz) marzipan (Ideally, use a natural marzipan with no added dyes or colourings.).170 g (1 1/2 sticks) unsalted butter, softened.1 UK medium/US large egg yolk, room temperature.1 UK medium/US large egg, room temperature.100 g (3/4 stick + 1 tbsp) unsalted butter, softened.
300 g (2 1/2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn't contain added xanthan gum.
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