Apple Frangipane Tart - Dairy free and Gluten free
This tart is based on a recipe by Mary Berry and it's absolutely delicious.
Servings: 6 people
Ingredients
FRANGIPANE FILLING
- 3 ozs Pure sunflower spread or other dairy free spread
- 3 ozs caster sugar I like Billingtons pure cane caster sugar which is pale golden
- 2 eggs - beaten
- 3 ozs Ground Almonds
- 1 tsp Almond extract
- 2 ozs Flaked Almonds
BASE & APPLE FILLING
- 6 ozs Aunty Lils Gluten free biscuits Recipe at the bottom of the post page
- 3 ozs Dairy free spread Pure Sunflower Spread
- 7 ozs Bramley cooking apples (peeled and sliced - keep in salt water until needed)
Instructions
- Preheat oven to 180°C
- Put the biscuits into a large freezer bag and bash with a rolling pin until broken into crumbs. Or you could put them in a blender.
- Melt 3 ozs dairy free spread gently in a saucepan
- Stir in the biscuit crumbs then tip into an 8" diameter non stick cake tin which has at least 4cms high sides.
- Using the back of a spoon presse the biscuit mixture down and try to bring some up the sides, so it looks like a flan case.
- Put in the fridge to chill while you make the Frangipane
- Beat the Sugar and othe 3ozs Dairy free spread until light and fluffy.
- Add the eggs to the mixtue and beat in
- Add the almonds and almond extract to the mix and stir in well until throughly mixed
- Drain and dry the sliced apples, lay over the biscuit base
- Spoon the frangipane mixture over the top and level
- Sprinkle flaked almonds over the top
- Put in the oven for 20-25 minutes until golden and set. Make sure it's not still wobbly!
- Take out of the oven and leave to cool for 15 minutes before serving on it's own or with Cream, Custard, Crème Fraiche or Ice Cream.
Notes
You could substitute the apples for Jam if you prefer, then it tastes like a Bakewell tart with a biscuit base instead of pastry.