大象传媒

It's time for this week's Food Friday recipe, and given that the first chill of autumn has arrived, we've come up with something warming and delicious that's also gluten free so everyone can try it. Jo Medhurst showed me how in her kitchen this morning..........

Apple and Blackberry Frangipane Tart

Gluten Free Pastry

100g rice flour
100g buckwheat flour
100g softened butter
30g castor sugar
1 egg

Mix the flours together, rub in the butter until you have the breadcrumb effect, add the sugar and the egg and mix in well. You may also need a splash of water to be able to bring the pastry together into a neat ball. Roll out quite thinly and line a buttered medium tart case or flan tin.

Apple base

2 cooking apples peeled and chopped fairly small
2 tablespoons water or cider
1 tablespoon castor sugar (and more to your taste)
a few blackberries

Put the apples, water or cider and sugar into a saucepan on a medium heat and cook until the apples are soft and the mixture is almost dry, and the consistency of jam. Leave to one side.

Frangipane filling

140g butter
140g sugar
140g almonds
1 tablespoon buckwheat flour
3 eggs
a splash of almond essence

Cream the butter and sugar together, mix in the almonds and buckwheat flour. Now add the eggs one at a time,add the almond essence and mix thoroughly.

To put the tart together, gently spread the apple mixture onto the pastry case, sprinkle the blackberries evenly. Place the frangipane mixture evenly around over the apple mixture and spread evenly. To be very decorative, you can thinly slice an eating apple and fan it out over the frangipane and sprinkle with flaked almonds and castor sugar. Bake in a preheated oven 180 c for 20 to 40 minutes. It is ready when a knife comes out clean and it stops wobbling when you give it a little shake. Enjoy with custard, cream or cold with afternoon tea.

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