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-
Pastry
250g gluten free plain flour
125g butter
3 egg yolks
filling-
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
topping-
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
