Ingredients
- •125g brown rice flour
- •50g chickpea flour
- •50g ground almonds
- •25g arrow-root
- •2tbsp unrefined sugar
- •125g cold butter (cubed)
- •1 egg (beaten)
- •10tbsp apple sauce
- •2 firm apples (peeled and cored)
- •2tbsp apricot jam
Instructions
- Place the rice and chickpea flour in a large bowl with the ground almonds, arrow-root, sugar and butter. Rub the butter in the flour with the fingers, until obtaining rough crumbs. Add the egg and shape into a ball. (Alternatively, place all ingredients in a food processor with a dough attachment and pulse until the dough comes together.) Wrap the ball in cling film and place in the fridge for 30min.
- Slice the apples finely.
- Preheat the oven to 180°C.
- When the dough is ready, place it between two sheets of baking paper and with a rolling pin, flatten it into a circle slightly bigger than your tart dish. Place the dough into the dish, pressing it against the sides, and remove the upper sheet of paper. Prick the bottom with a fork.
- Spread the apple sauce over the pastry and arrange the apple slices on top.
- Gently heat the apricot jam in a small saucepan, and when runny, spread over the apple slices with a brush.
- Place the tart in the oven for about 40min, until the pastry edges are golden. Leave to cool down before serving.
- Category: Dessert