Ingredients:

  • 150g Gluten-Free Flour Blend (with Xanthan Gum)
  • 50g Almond Flour (Ground Almonds)
  • 15g Tapioca Starch (or Cornstarch)
  • 115g Chilled and cubed Vegan Butter/Margarine
  • 25g Caster Sugar
  • 1g Fine Sea Salt
  • 4–6 Tbsp Ice Water
  • 5 medium Cooking Apples (approx. 900 g)
  • 40g Stem Ginger, chopped (plus syrup)
  • 100g Brown Sugar
  • 5g Ground Cinnamon
  • 1 tsp Fresh Thyme leaves
  • 15ml Freshly squeezed Lemon Juice
  • 50g Gluten-Free Rolled Oats
  • 50g Almond Flour (for topping)
  • 50g Brown Sugar (for topping)
  • 60g Melted Vegan Butter or Coconut Oil (for topping)

Instructions:

  1. Combine dry pastry ingredients (GF flours, starch, sugar, salt) in a bowl or food processor. Add cubed, chilled vegan butter and rub/pulse until the mixture resembles coarse breadcrumbs.
  2. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap, and chill in the refrigerator for a minimum of 60 minutes.
  3. Preheat oven to 375°F / 190°C (170°C Fan). Roll the chilled dough between two sheets of parchment paper to line a 9-inch tart tin. Prick the base all over with a fork.
  4. Freeze the lined shell for 15 minutes. Line with parchment paper, fill with baking weights, and blind bake for 15 minutes. Remove weights/parchment and bake for 5–7 more minutes until dry. Set aside.
  5. Prepare the filling: Peel, core, and slice the apples. In a bowl, combine apples with brown sugar, chopped stem ginger (and 1 Tbsp syrup), cinnamon, thyme, and lemon juice.
  6. Prepare the crumble topping: Mix GF oats, almond flour, and brown sugar. Pour in melted vegan butter/oil and mix until clumps form.
  7. Assemble the tart: Spoon the apple filling into the pre-baked tart shell. Sprinkle the crumble topping evenly over the apples.
  8. Bake for 30–35 minutes until the crumble is golden brown and the filling is bubbling. Allow the tart to cool completely on a wire rack before removing it from the tin.