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Apple Quince Tarte

vegan and glutenfree tarte, quite quick recipe
Prep Time20 mins
Cook Time20 mins
cooling time1 hr
Total Time1 hr 40 mins
Course: bakery, cake, Dessert
Keyword: bakery, baking, glutenfree, vegan


  • 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.
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