Apple Quince Tarte
vegan and glutenfree tarte, quite quick recipe
- 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.