Gluten Free Apple Frangipane Tart
- Preparation: 20min
- Cooking Time: 30-45min
- Serves: 8-10
INGREDIENTS
Dry Ingredients
– 165g Caster Sugar
– 180g Almond Meal
– 75g Hazelnut Meal
– 1/2 teaspoon Baking Powder
– 5-6 Apples (Pink Lady) sliced
– 1 tablespoon grated Lemon rind
– 1 tablespoon grated Orange rind
Wet Ingredients
– 80g Unsalted Butter (room temperature)
– 1/4 cup (60ml) Leccino or Frantoio Extra Virgin Olive Oil
– 3 tablespoon Greek Yogurt
– 1 tablespoon Vanilla Extract
– 3 x 60g Eggs
– Juice of 1 Lemon.
1/4 cup Honey (for glazing)
METHOD
Step 1
Preheat oven (fan forced) 160°C . Grease 28cm fluted tart tin.
Step 2
Slice the apples and brush the slices with lemon juice to prevent discoloring.
Step 3
In a cake mixer, cream the butter and sugar. Slowly add in olive oil. Add the vanilla extract, orange and lemon rind. Mix until light and fluffy.
Step 4
Beat in the egg, one at a time.
Step 5
Add the almond and hazel meal and baking powder. Mix until combined. Fold in the yogurt.
Step 6
Spoon batter into the tart tin. Spreading it evenly.
Step 7
Decorate the top with sliced apples. Pressing the apples down.
Step 8
Bake the tart for 30-45 minutes until golden brown-top.
Step 9
While hot, drizzle honey over the tart. Serve warm or cold with a dollop of vanilla ice-cream. Enjoy.
