Apple and Ginger Tart
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free
The cheesecake style base means this tart is quick and easy to make. You could use another apple and place the slices closer together if you prefer.
- 150g wheat, gluten and dairy free gingernut biscuits
- 75g dairy free spread
- 2 eating apples
- 1 tbsp caster sugar
- ½ tsp ground ginger
- Grease and line the base of a 20cm loose bottom round tin.
- Preheat the oven to 200°C / Gas 6.
- Put the biscuits in a bag or large bowl and crush to a fine, even crumb with a rolling pin.
- Melt 50g of the spread and stir into the crumbs.
- Press the crumb mixture into the base of the tin.
- Put the base in the fridge while you prepare the topping.
- Peel and core the apples and cut into quarters.
- Thinly slice the apples and then place around the edge of the tin, overlapping the slices.
- Repeat to fill the hole in the centre.
- The apples in the centre of my tart ended up sticking up quite a lot but they sank down during cooking.
- Melt the remaining 25g of spread and then stir in the sugar and ginger.
- Brush the mixture gently over the top of the apples.
- Bake for about 35 minutes until the apples are a little brown at the edges.
- Allow the tart to cool in the tin before serving preferably with any custard or ice cream you can eat.
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