Now it’s autumn. My parents were busy and have already harvested apples, pears and quinces. They brought us a part of the booty, even with a few jars of quince jelly. My mother really knows how to make quince jelly! The acidity and consistency are just perfect. And she doesn’t make it too sweet.
Actually, the small fresh apples are too good for baking, but this year there are really a lot of apples and we would not even manage to eat them all fresh ; although I already use them everywhere: in salads, mueslis, pure, with a little almond or peanut butter.
The dough is quick to make. However, in order to roll it out, it must be left to chill for an hour. The apples are sliced quickly shortly after rolling out. Some people don’t like the core, so you can remove it with an apple corer before slicing. Directly after slicing, place the apple slices on the dough, sprinkle with a little coarse cane sugar and bake the tart in a hot oven. As fat I use vegan margarine, there I found a good one without palm oil and soy. Otherwise, who uses animal products can take butter here.
As a binder I used xanthan gum. Xanthan gum is not always gluten free and you should also make sure it is food grade when buying it. It is sometimes used for cosmetic products as well. I always use this one, available at health food stores or online stores. It is an all natural polysaccharide and is usually well tolerated by people with allergies and food intolerances. (Other gluten-free binders like locust bean gum and guar gum, among others, cause discomfort for me and for people with histamine intolerance, for example).
I am curious what you say and how the tartes become with you. Feel free to write me comments about it.
Apple Quince Tarte
- 70 g wholemeal rice flour
- 50 g potato starch
- 50 g tapioca starch
- 60 g sugar (or as desired) xylit or coconut blossom sugar
- 1/2 tsp xanthan gum
- 1 pinch of salt
- 125 g vegan margarine (try to get soy and palmoil free) alternatively butter
- 4 tiny apples (about 400 g )
- 2 tbsp quince jelly alternatively apple jelly
- Mix flour with both types of cornstarch, sugar, xanthan gum and salt. Add margarine in small pieces and crumble evenly between fingers together with flour mixture. Add 1 tablespoon cold water and knead everything briskly into a smooth dough. Place in a fresh-keeping box and chill for at least 1 hour.
- Roll out dough on directly on a baking paper to a rectangle ( approx. 22 x 30 cm). Slice apples into thin slices (approx. 3 mm). Remove the cores that come loose. If you don’t want to use the core, cut it out with an apple corer.
- Place the apple slices in rows on the dough. If you like, sprinkle evenly with 1 tbsp. cane sugar. Place on a baking tray.
- Bake in the preheated oven at 200 degrees top/bottom heat (convection oven 180 degrees) in the lower third for about 20 minutes. Take out. Stir jelly and spread evenly on the cake with a brush or teaspoon. If the jelly is too firm, warm it a little beforehand. Let cake cool on a cake rack.