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Gluten Free Apple Tart

INGREDIENTS

  • 170g Bob's Mill GF flour
  • 80g ground almonds
  • 1 tbsp coconut sugar
  • zest & juice 1 orange* 
  • 65g coconut oil
  • 4 tbsp cream*
  • 1 tsp vanilla extract 

Filling:

  • 150g sliced cooking apples
  • 1 tbsp coconut sugar
  • 1 tbsp orange juice*

Extra

  • agave syrup​
  • brown rice flour
     
  • rice flour
 
 
 
 
 
 
 
 
 
 
 
 
 
Gluten Free Apple Tart
03 October, 2017
Herbi
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pre-heat oven: 200 C degrees / Baking time: about 20-25 minutes / Pre-grease an 8-inch ovenproof plate with coconut oil
 
 
 
 
To Make Pastry:
 
Combine the flour, almonds and one tablespoon of coconut sugar in a large bowl. Stir in the orange zest and spoon through to combine with the ingredients above. Using your fingers rub the coconut oil into the mixture until it forms a 'breadcrumb' texture. Make a well in the centre and add the four tablespoons of cream, 4 tbsp of the orange juice and vanilla extract. Mix through with your hands until a firmish ball of dough is achieved. 
 
Remove from the processor and refrigerate for 15 minutes. 
 
Flour your work surface, I use a parchment sheet larger than the plate size being used for the apple tart. 
 
Cut the pastry in two and roll out one half thinly between two sheets of parchment paper to fit the prepared ovenproof plate.
 
Remove the pastry from the processor bowl and lightly dust with rice flour. Place on the parchment sheet. Layer another parchment sheet on top and using a rolling pin roll the pastry to the required size to fit your plate. 

Apple mix:

Peel and core the apples and cut into thin slices, placing them on the pastry.

Sprinkle over with the coconut sugar and orange juice.Using a pastry brush brush the edges of the pastry with coconut milk (or water).

Topping:

Roll out the second piece of pastry thinly to cover the plate.

Dip a fork into the dairy-free milk and press it along the edges of the plate to seal in the apples.

Trim off the extra pastry by running a knife along the edge.

Brush the top of the tart with dairy-free milk and place in the oven for about 20-25 minutes.

Remove from the oven and allow to cool on a cooling rack.