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1
Apricot Glaze: Melt the apricot jelly in a small stainless steel saucepan with 1-2 tablespoons lemon juice or water.
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2
Push the hot jelly through a nylon strainer and store in a sterilized airtight jar.
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3
Warm and stir the glaze before use if necessary.
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4
Preheat the oven to 350F.
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5
Make the gluten-free pastry following the recipe and refrigerate for 1 hour.
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6
Line the pan (or pans) with the pastry and chill for 10 minutes.
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7
Line with parchment paper and dried beans and bake blind for 1520 minutes.
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8
Remove the paper and beans, brush the tart with a little egg wash and return to the oven for 3-4 minutes.
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9
Leave to cool, then brush the base with apricot glaze.
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10
Peel the apples, quarter, core, and cut into even slices about 1/8in thick.
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11
Arrange the slices as you go to form a circle inside the tart, with the slices slightly overlapping on the inside.
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12
Fill the center likewise.
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13
Whisk the eggs well with the sugar and the vanilla extract.
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14
Add the cream and strain this mixture over the apples.
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15
Bake in the oven for about 35 minutes.
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16
When the custard is set and the apples are fully cooked, brush generously with apricot glaze.
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17
(This is essential for flavor, not just for appearance.)
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18
Serve warm with a bowl of whipped cream.
