Apple Tart - Gluten and Lactose Free

Sunday 26 June 2016

Gluten free, lactose free Apple Tart
Freshly Baked Apple Tart brushed with Maple Syrup

Gluten free, lactose free Apple Tart raw
Apple Tart ready to go into the oven

Gluten free, lactose free Apple Tart baking
Baking away - hurry up looks so good

Gluten free, lactose free Apple Tart easy recipe
Risen beautiful, soft, light and fluffy and with a scoop of lactose free ice-cream

Gluten free, lactose free Apple Tart with lactose free ice cream
Gluten Free, Lactose Free Apple Tart

I found this delicious gluten free and lactose free Apple Tart recipe in the weekend magazine of the Sunday paper. It's actually a Donna Hay recipe that I altered.

I have yet to find a Donna Hay recipe that I can make exactly as written. She is also the only person who uses pouring cream instead of milk in almost all her recipes which is extremely annoying and frustrating. Ok enough complaining on to my delicious recipe.

I made quite a few changes basically depending on what I had in the pantry. The only thing I had to buy was the gluten free plain flour which was half price so that made me happy.

I also used cashew meal because its cheaper than almond meal and has a mild flavour which I prefer. It also tastes a lot better I think than almond meal as well. In future I am going to use this instead. I made a few more changes but won't bore you with that.

So without further ado I give you the recipe to an incredibly delicious and easy to make gluten free and lactose free Apple Tart.

Apple Tart - Gluten free and lactose free

130gm milk free margarine
1/2 cup brown caster sugar
1 teaspoon vanilla essence
1 tablespoon finely grated lemon rind
1 tablespoon finely grated orange rind
3 eggs
1 1/2 cups cashew meal
1/2 cup gluten free plain flour
1/2 teaspoon gluten free baking powder
1 apple finely sliced
2 tablespoons maple syrup

Preheat oven to 160C/320F. Lightly grease a 26cm fluted loose-based tart tin.

Place the margarine, sugar, vanilla, lemon and orange rind in an electric mixer and beat for 5 minutes or until light and fluffy.

Add eggs one at a time beating well after each addition. Add the cashew meal, flour and baking powder and mix to combine. 

Spoon the mixture into the tart tin and smooth. Press the slices gently into the filling.

Place the tart on a baking tray and cook for 40-45 minutes or until golden. Remove from oven and while hot brush with maple syrup.


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