Afternoon tea – Normandy Apple Tart
15
September
To celebrate Coeliac Awareness Week, we’ve got the perfect cake for afternoon tea. This wheat- and gluten-free Normandy Apple tart looks beautiful and tastes delicious.
Top tip: This tart looks lovely displayed on a cake stand. Serve warm with whipped cream, vanilla cream or Greek yoghurt.
Normandy Apple Tart
Wow! The light flavour of the warm apples with the crunchy, buttery wheat and gluten free biscuit base makes this the perfect combination. This dessert is very attractive and so delicious it's hard to stop at one piece!
Quick reference
Serves: 6-8
Preparation time: 20 minutes
Cooking time: 40 minute
Ingredients
Base
1 packet of Trufree Digestive biscuits
75g butter
Frangipane
100g butter at room temperature
100g caster sugar
2 medium eggs, beaten
100g ground almonds
25g cornflour
1 tablespoon Amaretto or Brandy
Topping
2 red skinned eating apples
Caster sugar for sprinkling
50g apricot jam, gluten free
Method
Preheat the oven 180˚C/ 160˚C - 170˚C for fan/ Gas mark 4
Line base a 20cm sandwich cake tin with greaseproof or baking paper
To make the base: Melt the butter in a pan. Whiz the digestive biscuits in a food processor to finely crush or place in a study bag and crush with a rolling pin, add to the butter and mix together. Tip into the cake tin, press down and level with the back of a spoon. Chill for 20 minutes.
Meanwhile make the frangipane: Beat the butter and sugar together in a large mixing bowl, gradually add the eggs, beating well after each addition.
Add the Amaretto or Brandy, stir in the ground almonds and cornflour and pour the frangipane over the biscuit base, spreading it evenly.
Half the apples vertically and core, slice them crosswise into thin slices and place over the frangipane slightly over lapping each one. Press down lightly.
Place in the preheated oven and cook for 25 - 30 minutes until the frangipane is set. Remove from the oven and sprinkle caster sugar over the apples, replace into the oven and continue cooking for a further 10 minutes.
Cool in tin, remove and place on a baking sheet. Before serving warm the apricot jam and brush over the apples to glaze, the tart is best served warm with cream or Greek yogurt.
Top tip: This tart looks lovely displayed on a cake stand. Serve warm with whipped cream, vanilla cream or Greek yoghurt.
Normandy Apple Tart
Wow! The light flavour of the warm apples with the crunchy, buttery wheat and gluten free biscuit base makes this the perfect combination. This dessert is very attractive and so delicious it's hard to stop at one piece!
Quick reference
Serves: 6-8
Preparation time: 20 minutes
Cooking time: 40 minute
Ingredients
Base
1 packet of Trufree Digestive biscuits
75g butter
Frangipane
100g butter at room temperature
100g caster sugar
2 medium eggs, beaten
100g ground almonds
25g cornflour
1 tablespoon Amaretto or Brandy
Topping
2 red skinned eating apples
Caster sugar for sprinkling
50g apricot jam, gluten free
Method
Preheat the oven 180˚C/ 160˚C - 170˚C for fan/ Gas mark 4
Line base a 20cm sandwich cake tin with greaseproof or baking paper
To make the base: Melt the butter in a pan. Whiz the digestive biscuits in a food processor to finely crush or place in a study bag and crush with a rolling pin, add to the butter and mix together. Tip into the cake tin, press down and level with the back of a spoon. Chill for 20 minutes.
Meanwhile make the frangipane: Beat the butter and sugar together in a large mixing bowl, gradually add the eggs, beating well after each addition.
Add the Amaretto or Brandy, stir in the ground almonds and cornflour and pour the frangipane over the biscuit base, spreading it evenly.
Half the apples vertically and core, slice them crosswise into thin slices and place over the frangipane slightly over lapping each one. Press down lightly.
Place in the preheated oven and cook for 25 - 30 minutes until the frangipane is set. Remove from the oven and sprinkle caster sugar over the apples, replace into the oven and continue cooking for a further 10 minutes.
Cool in tin, remove and place on a baking sheet. Before serving warm the apricot jam and brush over the apples to glaze, the tart is best served warm with cream or Greek yogurt.
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