The Jewish New Year, Rosh Hashanah begins the eve of September 4, 2013. My grandmother was a 9-year-old girl still living in Romania the last time the holiday occurred this early in the season. The year was 1899. The next time we observe the holiday commencing on the heels of late summer, it will be 2089. I don’t think any of us will be worrying about whether we’ve made enough tsimmes or brisket, but our great-grandchildren might.
If you’ve been baking and cooking for the holiday weeks in advance and have everything prepared, kudos. But for those of you who are last-minute people, like me – this recipe can be made in no time at all, without even breaking a sweat, yet anyone eating it will think you baked for days.
If time allows, letting the dough chill overnight is always a good thing when it comes to gluten-free dough. It helps the rice flours and starch hydrate. Short on time? Just press the crust right into the tart pan and place it in the freezer to chill while preparing the filling and preheat the oven. Those ten minutes in the deep freeze make a big difference.
Not fond of figs? Any dried fruit, chopped into raisin-sized pieces will do as long as it weighs/measures about the same as indicated in the recipe.
Trying to avoid other allergens? Make a nut-free dairy-free crust from the Apple Crostata recipe, skip the almond paste and maybe add a pinch more cinnamon and 1 tablespoon more brown sugar in the filling.
Want our recipe for the almond schmear instead of using commercial almond paste? Then you will want to have your very own copy of Nosh on This: Gluten Free Baking from a Jewish American Kitchen published by The Experiment. It can be purchased here and the Kindle version can be found here.
|Rosh Hashanah Apple Honey Frangelico Tart||
- 300 grams Canteen flour mix ( 2⅓ cups) (see notes)
- 4 tablespoons GF almond paste or schmear (from Nosh on This)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 186 grams Spectrum shortening (1 scant cup)
- 50-75 grams cold water
- 15 grams almond paste (1 tablespoon)
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ½ teaspoon pectin
- 1 tablespoon Canteen flour blend
- 4-6 crisp tart apples, peeled and chopped into ¼ inch cubes
- zest of one lemon plus 1 teaspoon lemon juice
- 150 grams dried black figs, finely chopped (8-10) (1 heaping cup, chopped)
- 2-4 tablespoons good quality honey
- In the bowl of a food processor pulse together 100 grams Canteen flour blend, sugar and almond paste until the mixture is smooth and no lumps remain. Add the remaining flour and salt and pulse to combine. Add shortening and pulse on and off until the mixture looks like large coarse crumbs. Add the cold water, a little at a time (you won’t use all of it undoubtedly) down the processor chute while pulsing the mixture just until the dough forms a ragged, smeary ball. Remove the dough onto plastic wrap, knead just to bring it all together (the dough will be ridiculously sticky but don’t worry about it). Divide dough in half. If time permits, wrap in plastic and chill at least four hours and a few days is even better. If time is short, proceed with the recipe as directed. Save the other dough half for another tart – it can be frozen if well wrapped.
- Press half the dough into a 9 or 10-inch tart pan, patting it evenly or roll the chilled dough between two sheets of plastic wrap and remove the top piece of plastic before flipping the dough into the tart pan. Place in the pan and remove the other piece of plastic wrap. Press into the pan and remove any excess. Place crust (in the pan) in the freezer for 10 minutes.
- Preheat oven to 350°F.
- Place tart pan on baking sheet. Blind bake the tart crust for 12-15 minutes. Cool.
- In a small bowl mix together almond paste, brown sugar, salt, cinnamon, pectin, and flour until the mixture is combined and looks like coarse crumbs. In a larger bowl, mix the apples together with the lemon zest and teaspoon of lemon juice. Add chopped figs. Add in brown sugar mixture and fold. Add in 2 tablespoons of honey and fold gently until everything is well mixed. Scrape into the cooled tart crust, heaping up the center slightly. Drizzle with 1 tablespoon honey. Bake tart on baking sheet for 30-35 minutes. Turn temperature down to 325°F and bake for 45-60 minutes more or until the center is bubbly, the apples are soft and golden and the crust is toasty brown. Cool and serve slightly warm (reheat in a low oven before serving). Drizzle with 1 tablespoon of honey right before serving the tart.
Need more GF Rosh Hashanah recipes? From the Canteen blog archives: