Baking without flour can be no less tasty, despite the absence of gluten, which gives it that unique texture. The main thing is to choose the right ingredients, as, for example, for these French tart, and then it will be difficult to believe that they were not baked from wheat flour. The basis of the tart will be a cake of rice dough flour. To make the dough some plasticity, mix rice flour with tapioca starch. Linking the ingredients will also help. date puree. In addition, it will give baking its flavor and sweetness. Cakes are very tasty and crumbly, like shortbread. Put on them a gentle filling of sour cream cream and apple slices and bake until soft. The taste of these tarts вас точно не разочарует. 
Time: 4hour. 25 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1/3 Art. chopped dates (about 8 pcs.)
- 2 tbsp. l honey
- 1/4 tsp vanilla extract
- 1 tbsp. brown rice flour
- 3/4 Art. ground almonds
- 1/4 Art. tapioca starch
- 1/4 tsp ground cinnamon
- 1/4 Art. diced butter pieces
Filling
- 4-5 apples, for example, Cortland or Gala
- 0.5 tbsp. Sahara
- 0.5 tbsp. water
- 2 tbsp. l Calvados or brandy (optional)
- 3/4 Art. sour cream (normal fat content)
- 2 tbsp. l brown sugar
- 0.5 tsp vanilla extract
- 1/3 Art. apple jam
Recipes with similar ingredients: rice flour, almond flour, apples, apple jam, sour cream, dates, honey, tapioca, cinnamon, brown sugar brandy
Recipe preparation:
- Preheat the oven to 190 ° C.
- Soak dates in warm water so that they soften, about 10 minutes, then drain the water and chop the dates with honey and vanilla in mashed potatoes.
- Cakes: in a food processor, in a mixer bowl or manually with a whisk, mix rice flour, ground almonds, tapioca starch, and cinnamon. Stir in butter with a knife to make a mixture of rough, crumbly texture. Add the date mixture and mix until smooth (the dough will not be completely get together).
- Spread and press the dough evenly into 6 ungreased shapes for tarts with a removable bottom and corrugated walls measuring 10 cm. and bake for 15-18 minutes until the cakes are lightly browned to the edges. Cool completely before filling with filling.
- Reduce oven temperature to 175 ° C.
- Peel the apples and core them. Via mandolins cut apples into thin mugs. Heat water with sugar to completely dissolve the sugar and pour the syrup apples. Leave the apples in syrup for 30 minutes – 3 hours. Then drain the juices that stand out and add calvados or brandy (if use them).
- Stuffing: mix sour cream with brown sugar and vanilla. Put it on the bottom of the cooled. Spread overlap on top sliced apples.
- Cover the tart with foil and bake for 15 minutes, then remove the foil and bake for another 15 minutes or until the apples will become soft when pierced with wooden skewers. Cool the tart to room temperature.
- Melt the apple jam in the pan until it becomes liquid and grease the cooled tarts. Put the tarts in the fridge until ready to serve.
