Allergy Free Apple and Almond Tart
June 20, 2010 in Uncategorized
Almonds, for me, are an essential part of my allergy free cooking, especially when it comes to desserts and baking. They are so versatile – not only do they have a unique, sweet flavour, but they can also be used to bind, thicken, add texture and creaminess to a dish.
I am not one for baking, but Inspiration’s challenge for this week was to make a sweet tart, which got my mind thinking – how could I make a tart without the standard flour, butter, etc?
Well, this is what I did…
Allergy-Free Apple and Almond Tart:
Crust:
1/2 Cup Finely Ground Almonds (almost powder-like)
1/2 Cup Ground Almonds (slightly rougher texture)
1/2 Cup Nature’s Choice Gluten-Free Cake Flour
1/2 Cup Xylitol/ Caster Sugar
1 Teaspoon Xanthan Gum (this acts as a binder in gluten-free cooking)
1/4 Cup Oil
1/2 Cup Rooibos Tea (steep a bag of Rooibos Tea in boiling water for about 5 minutes and use the liquid)
1 Teaspoon Vanilla Extract
Filling:
3 Granny Smith Apples, Peeled and Chopped
1/2 Cup Rooibos Tea
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
5 Teaspoons Xylitol/ Caster Sugar
1 Cup Finely Ground Almonds
Directions:
Crust:
Heat oven to 180 Degrees Celsius
Sift dry ingredients together
Add the roughly ground almonds
Add the oil, rooibos tea and vanilla extract
Mix together until a dough-like consistency has formed – you don’t want it to be too dry or too wet, if too wet add a little more cake flour, if too dry add a little more rooibos tea
Pat out the crust mixture into a pie tin, going up the sides of the dish
Bake for about 10 – 15 minutes until it has dried out a bit, so that when you are adding the filling, it doesn’t make it soggy
Filling:
Put the apples, rooibos tea, vanilla extract, cinnamon and xylitol into a pot on the stove and simmer for 10 – 15 minutes, until some of the liquid has reduced and the apples are tender
Add the ground almonds and mix together
Pour the filling into the crust
Bake for 30 – 40 minutes, until the filling has set
Be careful not to burn the crust
Serve warm with soya cream or ice cream
tandy.sinclair said on June 20, 2010
fantastic!
sharonsmit said on June 21, 2010
Interesting tart – apples and rooibos tea – that can definitely work…along with a big cuppa Red Cuppachino!!
leaineskitchen said on June 21, 2010
I actually got the idea from a friend of mine, whose Jewish friend uses Rooibos tea instead of milk in her baking – it actually works very well indeed because it still stays moist – will be using Rooibos tea much more often in the future
leaineskitchen said on June 21, 2010
thanks Inspiration