Gluten-Free Apple & Blackberry Rose Tart
Gluten-free apple and blackberry tart on a linseed and cassava base
- For the base :
- 50g of ground linseed
- 50g of ground cassava
- 1 egg yolk
- 100g butter
- 50g sugar
- 1tsp xanthan gum
- 1tsp ground cinnamon
- For the blackberry jam:
- 300g blackberries
- 150g sugar
- For the apple slices and sugar syrup:
- Approx 6 eating apples
- cut into thin slices.
- 500ml of water and 150g sugar
- boiled until syrup is formed.
Level of difficulty Average
Preparation time 45mins
Cooking time 25mins
Cost Average budget
To make the base, mix the dry ingredients together and then rub the butter into the mixture. Add the egg yolk, and combine the mixture by hand.
Set the mixture aside while you prepare the blackberry and apples.
Place the blackberries and sugar into a pan, and cook on a medium heat, until they cook down into 'jam'.
Add 500ml of water and 150g sugar into a pan, and boil, until a syrup is formed.
Place the apple slices into the sugar syrup and boil for around 2 minutes (the slices should be transparent, but not mushy).
Remove the slices from the pan, and place onto a muslin cloth / paper towel to remove excess moisture.
(Reserve the left-over syrup to use as a glaze later-on).
To make the roses, roll a slice of apple into a tube-shape. Then, using the tube as the centre, add more slices of apple around the outside for the petals.
To get the tart oven-ready:
Take your tart dish, and press in the base mixture until it covers the bottom evenly.
Once the blackberry jam has cooled, spoon it onto the uncooked base (reserve 1tsp of blackberry jam to make a glaze later-on).
Then arrange your apple roses on top of the jam.
Add the 1tsp of blackberry jam into the left-over sugar syrup, and then brush this over the apple-roses as a 'pink' glaze.
Place into a preheated 180 degree oven, and cook for around 25 minutes, or until the apples are golden.
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