Lightly spiced pastry with a juicy apple filling. This versatile recipe is easily adaptable to suit all tastes and dietary needs. Best of all they are absolutely delicious and a fabulous dessert.
Ingredients
- 12 apple
- 1 cup sugar
Pastry
- 210 g almond meal
- 195 g gluten-free plain flour
- 135 g sugar
- 1 lemon zest only
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 tsp baking powder
- 195 g sunflower margarine
- 2 egg yolks
- 1 tsp vanilla essence
Method
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Step 1Preheat oven to 180C. Peel, core and thinly slice apples.
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Step 2Cook half of the apples with half the sugar in a saucepan until mushy. Set the other half aside until assembly of tarts.
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Step 3Beat sunflower margarine and sugar in an electric mixer until thick and creamy. Add egg yolks, vanilla and zest. Add all other ingredients and mix until forms at ball.
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Step 4Roll pastry out between two sheets of baking paper to the thickness of around 4mm. Line tart tins with pastry.
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Step 5Spoon cooked apple into the bottoms of the tarts. Arrange sliced apple over cooked mixture and sprinkle with left over sugar if desired.
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Step 6Roll out remaining pastry and cut into thin strips to form a lattice top.
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Step 7Bake in oven for approximately 30 minutes or until pastry is cooked.
Equipment
- electric mixer
- 12 fluted tart tins
Recipe Notes
You can adjust the sweetness of the filling depending on the sweetness of the apples you are using. Stone fruits such as peaches, apricots, plums and nectarines are also delicious fillings. You can make large tarts if you prefer. Serve warm or cold with cream, ice cream, custard, yoghurt, sour cream or simple enjoy as they are. You also can use regular plain flour and butter if you aren't looking for a gluten and dairy free dessert. A nice twist I use is to substitute 75g of the almond meal with hazelnut meal.
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