Since my childhood, with it being the main staple dessert besides jelly and custard, I have very fond memories of tucking into apple tart. Custard or ice cream always added – pure luxury at the time! Looking back I’m sure glad things have moved on and the variety and quality has immensely improved.
Even in my teens when I decided to give up all sweet things, doing so for ten years, apple tart was my only treat.
A simple and quick tart, delicious served hot dairy-free custard.
Dairy-free, sugar-free and contains white spelt flour
Pre-heat oven: Fan 200 degrees
Pre-oil an 8-inch ovenproof plate with dairy-free spread.
1 teaspoon gluten-free and wheat-free baking powder
Extras: dairy-free milk (I used Kara coconut milk)
To make the pastry:
- Place the flour, almonds, Xylitol, baking powder and dairy-free spread into the food processor.
- Whizz for 20 seconds.
- Add the orange juice and vanilla extract to get a pliable dough. (Note that it more moist than wheat pastry but I think it needs to be more moist to get a nice consistency.
- Flour your work surface and remove the pastry from the processor bowl.
- Cut the pastry in two and roll out one of the them thinly to fit the prepared ovenproof plate.
- Peel and core the apples and cut into thin slices, placing them on the pastry.
- Sprinkle over with the xylitol and cardamom (if using).Using a pastry brush brush the edges of the pastry with coconut milk.
- 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.
Just made this delicious vegetable curry, must let you in on it, really enjoyed it for lunch.
Till next time! Marian