Tuesday, May 22, 2012

Apple Tart Maman Blanc

I found that when using plain white rice flour, the dough is a little too buttery with the 4oz of butter in the recipe, so have a tiny bit more GF flour around to put into the dough so that you can actually handle it.

 I've made this apple tart countless times and it always comes out great.  Since we can't get any of those British apples in the recipe(besides Braeburn), I always use a firm, but sweet apple.


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