Gluten-free mini apple tarts


Serves 4

  • 80 g rice flour
  • 50 g almond flour
  • 30 g corn starch
  • 80 g unrefined cane sugar
  • 80 g fresh cream butter
  • 2 eggs
  • 1 tsp grated lemon zest
  • 1/2 tsp baking powder
  • salt

For the filling

  • 600 g apples
  • 1 untreated, unwaxed apple
  • 2 tbsp unrefined cane sugar
  • 3 thin slices ginger
  • 1/2 vanilla 


Sift the rice flour, corn starch and baking powder together on the pastry board, add the almond flour, the lemon zest and a pinch of salt, mix everything together and form a well. Place the butter, softened, the sugar and eggs in the centre; combine first with a fork, then knead together. Wrap the dough in clingfilm and leave to rest in a cool place for at least 45 minutes.

Wash the Renette apples, cut into quarters, remove the core and chop the quarters into small pieces. Place in a heavy-bottomed saucepan with 1 tablespoon of sugar, 2 of water, the ginger and the seeds from the vanilla pod. Cook for 10 minutes or until the apples are tender. Remove the ginger and leave the apples to cool.
Place the shortcrust pastry between two sheets of baking paper and roll out with a rolling pin to a thickness of 1/2 cm. Cut the pastry with a pastry cutter just bigger than the moulds and place into 4 single-portion moulds, previously greased with butter and dusted with flour, using the paper to help you. Pour in the apple filling. Slice the last apple and arrange on top of the tarts. Sprinkle with the remaining sugar and bake in the oven at 180°C for 20 minutes. If the apple browns too much, cover with a sheet of foil.

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