The ultimate classic, apple tart, is a true delight after a lovely meal. It has the perfect balance of sweet and tart flavours that everyone loves. Paired with a creamy ice cream, beautifully light whipped cream or even custard, and you have a sumptuous dessert for all to enjoy! Nathalie

You will need:

• 1 amount of gluten-free shortcrust or puff pastry – either shop bought or homemade (see my delicious gluten-free pastry recipe here)
• Gluten-free plain flour for dusting
• 4-5 Bramley apples
• Juice of 1 lemon (optional)
• 25g dairy-free butter – cut into little cubes
• Pinch of ground cinnamon
• 1 tbsp golden caster sugar
• 2 tbsp dairy-free milk
• 2-3 tbsp agave nectar/ honey

Method:

1. Preheat the oven to 220c/ 420f/ Gas 7 and grease and line a baking sheet with baking parchment.
2. Lightly dust a work surface before rolling out the pastry to 2cm thick, and trimming to ensure neat edges. Transfer the pastry to the prepared baking sheet.
3. Peel, core and then thinly slice the apples, before arranging neatly over the pastry, leaving a 2cm edge all the way round.
4. In a small bowl, mix the ground cinnamon and sugar together.
5. Lightly roll up the edges of the pastry to create a border to stop any juices escaping during the cooking process.
6. Sprinkle the cubes of dairy-free butter over the apples, followed by the sugar and cinnamon mix.
7. Brush the rolled border of the pastry with a little of the dairy-free milk before placing in the oven to bake for around 20 minutes, or until the apples are softened and the pastry has turned golden in colour.
8. Remove from the oven, and brush over the apples and pastry with the agave nectar/ honey before serving with dairy-free ice cream, whipped cream or custard.

Enjoy!

 

Nathalie Dyson-Coope, aka The Intolerant Gourmand, is well known within the allergic community for creating free-from recipes for clients nationwide. With a son with multiple severe food allergies, she knows how essential it is to get it right! Nathalie works with restaurants from national chains to local independents to recreate their favourite dishes, free from the 14 allergens – without losing any of the flavour.