Location: 1 Bluff Ave, Westerly, R.I.
You can play sous chef beside the culinary team at the Center for Wine & Culinary Arts at the AAA Five Diamond Ocean House (also home to Coast, Rhode Island’s only Five Diamond restaurant). The historic seaside hotel offers regular cooking classes, events and activities inspired by New England culture and the local landscape.
Director of Culinary Education, chef Kathryn “Kat” Caine, above, creates and leads the culinary programs at the property. Chef Kat has celiac disease and loves to educate others about creative options like this gluten-free apple tart.
Gluten-Free Apple Tart Dough
- 270 grams butter
- 3 tablespoons vegetable oil
- 6 tablespoons water
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons apple cider vinegar
- 500 grams almond flour
Heat oven to 400 degrees. In oven-safe bowl, combine butter, oil and water. Bake in bowl until butter starts to brown. Combine and sift all dry ingredients. Remove bowl from oven and fold in dry ingredients. Chill for at least 2 hours.
- 4 pounds apples, sliced thin (half Granny Smith, half Honeycrisp)
- 1/3 cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1½ cups apple cider
- Vanilla bean
- 2 tablespoons cornstarch
- 3 tablespoons water
Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice and cardamom in a large bowl. (Reserve some slices for decoration.) Let sit for 1-3 hours.
Use parchment paper to roll out dough.
Place apple cider in saucepan and scrape in vanilla bean seeds; add pod. Bring to boil and whisk occasionally until reduced by two-thirds. Add in juice from bowl of apples. Return to boil until reduced to ½ cup; remove vanilla pod. Stir cornstarch into 3 tablespoons of water in a separate bowl, then whisk into apple cider mixture. Cook, whisking constantly, until cider mixture is thick and bubbling. Cool slightly, then pour over apples; toss to coat.
Transfer dough to a pie 9-inch dish. Scrape in apple filling. Fan remaining apples on top, alternating colors. Sprinkle with Demerara sugar.
Heat oven to 375 degrees. Bake until crust is deep golden brown and juices are thick and bubbling, 1½ hours, or until apples are tender.
Makes 8-12 slices.