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Gluten free apple mince tart with spiced torched meringue

Gluten free
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients
  

INGREDIENTS

    THE FILLING FOR THE MINCED TART

    • 4 Pink Lady apples chopped into small pieces
    • Juice of 3 oranges
    • 1/3 cup dried apricots chopped
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla bean paste
    • 2 teaspoons mixed spice
    • ½ teaspoon nutmeg
    • ½ teaspoon ginger

    THE PASTRY FOR THE MINCED TART:

    • 1 ½ cups almond meal
    • 1 cup tapioca flour
    • 1 teaspoon vanilla bean paste
    • 1 teaspoon mixed spice
    • 2 tablespoons brown sugar
    • 100 g butter
    • 1 egg

    FOR THE MERINGUE:

    • 2 egg whites
    • ½ cup caster sugar
    • ½ teaspoon nutmeg
    • 1 teaspoon vanilla bean paste

    Instructions
     

    METHOD:

    • Preheat the oven to 180 degrees Celsius. In your food processor, combine the ingredients for the pastry, and pulse until they form a ball. If the mixture is particularly sticky, wrap it in some cling film and refrigerate for about half an hour, to firm it up. Once it’s firmed up, press the dough into a greased fluted tart tin, and poke lots of fork holes in the bottom, to allow the air to escape while it cooks. Place in the oven for 10 minutes.
    • In a large saucepan, combine all the ingredients for the tart filling, and turn to a medium heat. Allow to cook for around 15-20 minutes, stirring intermittently, until the apple pieces are soft and the orange juice liquid has become a syrup. Remove from the heat.
    • Once the pastry has cooked, fill the tart with the apple mixture, and return to the oven for 10-20 minutes.
    • While the tart is cooking, beat the egg whites in a clean bowl until stiff peaks form. Add the caster sugar, vanilla bean paste and nutmeg, and continue to beat until well combined, glossy and free of any sugar related grit.
    • Allow the pastry to cool a little, and then gently spread the meringue atop the tart. I used a blow torch to gently cook the top of my meringue, but if you don’t have one, you can return the tart to the oven for 10-15 minutes, on a lowered heat of 160 degrees Celsius. Serve while warm.
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