Gluten free French apple tart

Yesterday I was searching for another pudding idea that I could make without adding refined sugar. Mr S requested a French apple tart so I searched the internet for a recipe that I could work with. It was no surprise that I ended up with a Mary Berry recipe. This is my refined sugar free version.


French apple tart-


250g gluten free plain flour

125g butter

3 egg yolks


90g Butter

1.5 kg cooking apples quartered, peeled and cut into chunks

3 tbsp water

6 tbsp no added sugar apricot jam ( I used st delfour )

grated zest of 1 lemon


375g eating apples

juice of lemon

6 tbsp no added sugar apricot jam

( if needed 1tbsp caster sugar. not necessary  )

Method –

Make the pastry


Put flour in the bowl and rub in cubes of butter until mixture resembles breadcrumbs

Add egg yolks and water

bring together to make a soft dough


Put cling film underneath and on top of dough

roll out with rolling pin


line flan tin with the help of the bottom layer of cling film


pop flan in fridge to chill while you make the filling


peel and chop cooking apples

put in saucepan with butter and water. Cook gently for about 20 mins

add the jam

pass through a sieve

add lemon zest

taste for sweetness, if not sweet enough add 1 more tbsp of jam.


Put back in saucepan and cook over high heat stirring continually for about 15 mins until the apple has thickened slightly.

leave to cool

Bake flan blind using greaseproof paper and baking beans for 10-15 mins at 190c


leave to cool

Pour puree apple into flan case and thin slices of eating apple, brush with lemon juice


bake in hot oven 190c for 30 mins then glaze with warmed sieved apricot jam.


this picture was taken before the apricot jam was added which gives it a lovely glossy finish.


serve warm or cold with extra thick double cream.

Avoid ice cream as packed with sugar.

serves 8, or 6 hungry guests!

Happy gluten free baking

gluten free Pineapple upside down cake


A perfect family pud!

Pineapple upside down cake recipe –

3 large Eggs ( mine weighed 200g in shell )

200g butter unsalted

150g gluten free SR Flour ( I used Doves farm )

50g ground almonds

or just 200g of SR Flour , I think the almonds give a really nice texture.

100g caster sugar or soft brown sugar +extra for topping ( or 100ml of maple syrup )

pineapple slices, tinned or fresh


Grease cake tins with butter, I used sandwich tins as I wanted delicate slices of cake and pineapple.

Arrange pineapple in bottom of cake tin or tins. Add glace cherries to make a pattern. Sprinkle a little sugar over pineapple this will make a sticky topping to your cake, pineapple juice could be sprinkled on too.

Allow butter to soften , cream butter and sugar together.

Add beaten eggs gradually.

stir in flour and ground almonds, make sure all is well mixed together.

Spoon on top of pineapple in tins, it will just be a thin layer.


bake in pre heated oven 180oC for 20 mins.

Cakes should be golden brown and spring back when pressed. check with knife or skewer.

Release cake around the edges with a spatula and tip out onto a plate, revealing sticky pineapple topping .

Very quick and easy.


Eat warm with double cream.


Freeze one, Eat one : )

Homemade gluten free Bakewell Tart

It’s Tuesday so it must be baking day! It’s The Great British Bake off again tonight and the programme can’t be watched without having something to munch, preferably baked goods.


Today I thought I would have a go at a bakewell tart as i’ve never made one before.

I used a Doves flour recipe available here.  But used just slightly less jam.


Firstly I made some short crust pastry 100g Doves farm plain flour and 50g unsalted butter.


I chilled the pastry for 15mins before rolling out between cling film.


It doesn’t have to be perfect. Then I spread raspberry jam across the base.


Next I whisked the eggs and sugar together until fluffy, I added a little almond essence. Then added the ground almonds and gluten free self raising flour.


and poured the mixture into the pie dish. Finally sprinkling flaked almonds on top.

Bake for 35 mins until golden.


I served mine with clotted cream but custard would be great too.


Really simple to make. Tasted delicious and not too sweet.

Happy Baking!