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normandy apple tart
This is a very attractive looking dessert and absolutely delicious! It is a great centrepiece for a dinner party and your guests may be surprised to discover that it is gluten and wheat free. It uses the new DS-gluten free frozen Shortcrust Pastry, which is great for both savoury and sweet dishes.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 6-8
- Preparation time: 20 minutes
- Cooking time: 40 - 45 minutes
- Oven temperature: 180°C/160°Fan/ Gas Mark 4
ingredients
- 1 x 200g DS-gluten free shortcrust pastry , defrosted
- 100g Butter , at room temperature
- 100g Caster Sugar ,
- 2 Egg s , medium, beaten
- 100g Almonds , ground
- 25g Cornflour ,
- 1 tbsp Amaretto , or Brandy Topping
- 2 red skinned eating Apple s ,
- Caster Sugar , for sprinkling
- 50g Apricot Jam , gluten free, add a little lemon juice if the jam is very dense
method
1. To make the base: Dust the work surface with gluten free white mix and knead the defrosted pastry for 1 – 2 minutes until pliable, roll out onto a circle to fit base and edges of a 23cm loose bottomed flan dish, chill while you make the frangipane.2. Beat the butter and sugar together in a large mixing bowl; gradually add the eggs, beating well after each addition.
3. Add the Amaretto or Brandy, stir in the ground almonds and cornflour and pour the frangipane over the pastry base, spreading it evenly.
4. Half the apples vertically and core, slice them down into thin slices and place over the frangipane slightly over lapping each one. Press down lightly.
5. Place in the preheated oven and cook for 30 - 35 minutes until the frangipane is set. Remove from the oven and sprinkle caster sugar over the apples, replace into the oven and continue cooking for a further 10 minutes.
6. Cool in tin, remove and place on a baking sheet. Before serving warm the apricot jam and brush over the apples to glaze, the tart is best served warm with cream or Greek yogurt.
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