This sweet tart combines classic flavours for a delicious gluten- and egg-free dessert
Gluten-free | Egg free
25 minutes (plus 1 hour chilling)
- 3 large red apples, cored and finely diced
- 1 lemon, juiced
- 50g butter
- 1 vanilla pod * halved lengthways
- 1 tsp cinnamon *
- 25g hazelnuts * roughly chopped
- 1 tbsp demerara sugar
For the pastry:
For the toffee sauce:
- 300ml double cream
- 80g butter
- 100g muscovado sugar
- A pinch of sea salt
* Available at Holland & Barrett
In an electric mixer, combine the flour, xanthan gum, salt and caster sugar. Add in the butter and mix until it resembles breadcrumbs. Gradually add in the water until the dough just comes together. Wrap the dough in cling film and chill in the fridge for at least an hour.
Heat the oven to 180ºC/160ºC fan/gas mark 4. Melt 50g butter in a saucepan and add in the vanilla pod. Leave off the heat to infuse.
To make the toffee sauce, put all the ingredients into a saucepan and gradually heat until the sugar has dissolved. Turn up the heat and simmer until you have a rich toffee colour.
Slice the apples and place in a bowl with the lemon juice. Toss them together gently and set aside.
Remove the pastry from the fridge. Roll out the dough into a rough circle and place on to a large baking tray. Arrange the apple slices in the middle of the pastry, leaving a two-inch gap from the edge of the pastry circle.
Stir the cinnamon into the butter and vanilla mixture, reheating gently if the butter has started to solidify. Brush half the flavoured butter over the apples, sprinkle with the hazelnuts and drizzle on 4 tbsp of the toffee sauce.
Fold the sides of the pastry inwards, so they’re just overlapping the apples. Brush with the remaining butter and sprinkle over the demerara sugar.
Bake for 40 minutes or until golden and serve with the remaining toffee sauce.
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