Gluten-Free Golden Apple Turmeric Tart

Yield: 12 servings

Ingredients: 

Crust:

2 ½ cups all-purpose gluten-free flour, plus more for rolling

½ teaspoon fine sea salt

1 teaspoon sugar

2 sticks (8 ounces) unsalted butter (or vegan buttery sticks), cubed

1 teaspoon apple cider vinegar

1/3 – ½ cup cold water

2 teaspoons Garden of Life mykind Organics Golden Milk

¼ teaspoon cinnamon

Filling:

4 apples, peeled, cored, and thinly sliced

1/3 cup maple syrup

1 tablespoon lemon juice

1 teaspoon cinnamon

¼ teaspoon Garden of Life mykind Organics Golden Milk

¼ teaspoon fine sea salt

2 teaspoons vanilla

2 tablespoons butter (or coconut oil), cubed

1 beaten egg (or 1 tablespoon coconut oil + 1 tablespoon maple syrup)

1 tablespoon raw sugar

Instructions:

To make the crust, place the flour, salt and sugar in a food processor. Pulse to combine.

Add the cold butter and pulse until the mixture looks sand-like with pea-sized pieces of butter throughout. Add the apple cider vinegar. Turn the food processor on, and stream the cold water through the feed tube. Stop once the mixture starts to come together. If it feels slightly sticky to the touch, remove from bowl. If not, drizzle in a little bit more water while the food processor is running. Place the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces. Working quickly, knead the Golden Milk and cinnamon into half the dough, just until it turns yellow, careful not to overwork. Form dough into flat disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. 

Preheat the oven to 350˚F.

Make the filling by whisking together the maple syrup, lemon juice, cinnamon, Golden Milk, salt, and vanilla together in a large bowl. Toss in apples to coat.

Roll the plain dough half out on a lightly floured piece of parchment paper (it may need a few minutes to warm up at room temperature to roll).  Press dough into the bottom and sides of a 10-inch tart pan. Add the apple filling, and top with butter cubes. Roll out the second piece of golden milk dough and cut it into two-inch strips. Working quickly, create a lattice over the top of the tart with the dough strips. If the dough starts to feel like it’s getting soft, refrigerate the tart for a few minutes until firm. Press around the edge of the pan to remove any excess dough from the tart. Brush the top dough with the beaten egg (or coconut oil and maple syrup) and sprinkle with raw sugar.

Bake until crust is golden brown, about 1 hour.