Einkorn Apple Tart Video
What is einkorn flour?
Watch our video and find out.
Enjoy a traditional favorite dessert, with a hip, wholesome vibe—our einkorn apple tart recipe is crazy good, and it’s made entirely of ‘the good gluten,’ einkorn wheat. No einkorn flour? No worries! You can make this tart using our pie crust made with traditional all-purpose flour.
The nutty, filling flavor of this ancient grain will knock your socks right off, and because tart recipes are geared towards all lovers of crust, this recipe is a must-try for sure! We also used crispy, juicy Granny Smiths to amp up the flavor with just the right amount of cinnamon and sugar to complement the acerbic flavor from the apples.
Our trick to perfecting this recipe was to add just enough water to form the dough into a ball—no more or no less. The drier your climate, the more water you’ll need and vice versa, but you get the drift!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Apple Tart Recipe
- 2 2/3 cups all-purpose einkorn flour, 12 oz
- 1 tsp salt
- 10 Tbsp unsalted butter, extra-cold, cut into small cubes
- 1/2 cup water, ice-cold
- 1 lb Granny Smith apples, skin-on, cored and cut into ½” slices
- 1/3 cup sugar
- 1 Tbsp lime juice
- 2 Tbsp cornstarch
- pinch salt
- 2 Tbsp unsalted butter, cut into small pieces
- 1 egg, well-beaten and diluted with water (for egg wash)
- 1 Tbsp apricot preserves
- 1 tsp water, hot
- Combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes are the size of a pea. Add ½ cup ice-cold water and pulse 3-4 more times. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Transfer mixture to a large bowl. Squeeze into a ball until dough is moist, but not sticky. You can add a couple more drops of water if it is really not coming together but remember, it takes time for einkorn to absorb fat and liquid. So if it is close, you’re there. Cover the bowl and let it rest for 30 minutes.
- Bring the bowl back to your work surface and form pie dough into a single ball. Chill in the fridge at least 45 minutes.
- Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Remove dough from the fridge and place on a floured work surface. Roll the crust into a circle 14–16″ in diameter, dusting with flour as needed to prevent sticking. Then, roll the dough around the rolling pin and transfer to the baking sheet. Einkorn pie dough is delicate, but mends easily by pinching any tears together with your fingers.
- Toss the sliced apples, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2″ border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps—it’ll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash. Dust with cinnamon. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
- Bake 20 minutes then rotate the pan and bake an additional 20–25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
- Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.