Apple Tart and Salted Caramel Sauce - Gluten Free
Base
2 cup ground almonds
2/3 cup tapioca flour
1 tbsp brown rice malt syrup or honey
1/2 tsp salt
2/3 cup cold butter cut into small pieces
4 tbsp cold water
Apple topping
3 - 4 large cooking apples - peeled, halved, remove cord and sliced 3 mm thick
1 tsp cinnamon
juice of a lemon
Caramel Sauce
1/4 cup honey
2 tbsp butter
little dash salt
1/4 cup coconut cream
1/2 tsp vanilla
Method for sauce
1 - Heat altogether the honey, salt and butter - Cook for 1 -2 minutes
2 - Slowly stir in the coconut cream and cook for 1 - 2 minutes or until thick
remove and cool slightly.
Method for base and apples -
Oven 180c - 20 - 25 cm tart tin
1 - In a food processor mix almond meal, tapioca flour and salt.
2 - Put in the butter and pulse until well mixed
3 - Now add the water and pulse.
4 - Spread into your lined or greased tart tin. Press up the sides. Place in the fridge to go firm.
5 - Place the prepared apples in a bowl with the lemon juice and cinnamon.
6 - Place the apple slices in a circular pattern, they need to be on an angle and not flat. Don’t add any juice in the bowl.
7 - Drizzle over the caramel sauce
Bake 40 minutes, or until the apples are tender. You may have to cover with tin foil the edges at 40 minutes to stop browning.
Ingredients for the base.
Ingredients for the apple, you may need 4 apples if they are to small.
Salted caramel sauce ingredients.
Making the caramel sauce
Sliced apples and added lemon juice and cinnamon
In the food processor the dry ingredients then the butter, honey.
Blend and add the water.
Spoon and spread with a knife the mixture.
Arrange the apples.
Mix the cornflour to the caramel and pour over the apples.
