Gluten Free apple tart with cinnamon

Anything gluten free has my tick of approval and for me the easier and lighter, the better. Gluten free is usually tied up with refined sugar free & dairy free. Unfortunately, for shortcake there isn’t a great dairy alternative to butter (that i’ve found yet – wait for it!) so this has butter in it. Using an organic butter is a great way of minimising reaction. When making a dessert or sweet treat I like to keep the ingredients as simple as possible, the less the better!

This gluten free apple tart is derived from the apple & rhubarb shortcake recipe, but it took a 1/4 of the time, is extremely easy to make & requires minimal planning. As a smaller cake they would also be great for freezing & serving when you have unexpected guests. It can be made in any size, I used small tart tins with a removable base for these which made 5.

  • 1 & 3/4 cup gluten free flour (plain)
  • 150g organic butter, cubed room temperature
  • 1/2 cup almond meal
  • 1 cold egg
  • 1 tbsp cold water
  • pinch salt
  • 1/4-1/2 cup sweetener: Use what suits you, agave, brown rice syrup, Yacon syrup, molasses, golden syrup. I like to use a combination of molasses or brown rice syrup and Yacon syrup.
  • 4-5 apples, cut in large cubes & brought to the boil. Hint: Remove when they are tender but not stewed and allow to cool on a plate, sprinkle with cinnamon, cloves & vanilla extract. Apple can also be boiled with vanilla extract and cinnamon.


  • Preheat oven to 160C (fan forced)
  • Peel, cube & boil apples (4-5) appx 10-15 min, remove from heat & allow to cool down on a plate
  • Beat the egg and water until it is a fluffy consistency and add to the flour & almond meal.
  • Add sweetener and mix, it should become a breadcrumb consistency
  • Check the apples!
  • Add the cubed butter & combine with a fork or spoon until smooth, it’s quite a workout.
  • Divide dough into two halves, wrap in cling wrap & put in the fridge for 15-20 minutes. Hint: It’s easier to work with when cold
  • Remove dough from fridge, use required portion of dough to line tins and bake in oven (This is enough dough mix for 5 small tart tins). Thickness of dough in tins should be appx 4-5mm.
  • *Depending on your oven,Small tarts take around 20 minutes to cook through, just before 15 minutes ( when it is still soft to touch) place pieces of the apple into the tart using a fork or spoon, leave tarts in the oven and allow to cook for another 5-7 minutes.
  • Remove from the oven when the tart is golden & allow to cool in the tin. The shortcake will still be soft to touch & crumbly when it is hot.
  • Remove from the tin when tarts have cooled completely.
    *Hint:  Allow to cool on the bench & place in the fridge overnight, removing from tins just before you serve

Hope you enjoy!

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