Allergy-friendly Fruit Tarts with Topping
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
12
- For the pastry
- 1 ½ cups gluten-free all purpose flour
- 1 pinch salt
- ½ cup dairy-free margarine (melted)
- water
- For the filling
- 4 eating Apple (peeled and chopped)
- ½ cup coconut sugar
- For the topping
- 1 cup Gluten-free flour
- 0.333 cup coconut sugar
- 0.333 cup dairy-free margarine (melted)
- To decorate
- powdered xylitol
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the margarine until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 muffin tins
3.
Roll out the dough thinly on a lightly floured surface and cut into 12 x 9cm| 3 1/2" rounds. Place the rounds into the tins.
4.
For the filling: mix the apple pieces with the sugar and fill each pastry case with the apples.
5.
For the topping: mix together all the ingredients to form a crumbly mixture. Sprinkle over the apples.
6.
Bake for about 35 minutes until the apples are bubbling and the crust and topping are golden. Cool in the tins for 20 minutes before removing.
7.
Sift powdered xylitol over the top.
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