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Vegan and gluten-free apple and cinnamon crumble tart

Prep Time 30 minutes + resting time
Cook Time 40 min mins
Total Time 1 hour 10 minutes
Racing: , , ,
Difficulty: Easy
Servings: 6
Description

This tart is a real treat for autumn: melt-in-the-mouth thanks to the homemade compote, fruity with its slices of fresh apple and irresistible with its layer of cinnamon-flavoured crumble. It also has the advantage of being vegan and gluten-free, which means everyone around the table can enjoy it, even those with food intolerances. It's a simple recipe that anyone can make and that's sure to impress.

Ingredients
  • Ingredients (for a 20 cm mould)
  • For the dough
  • 83 g vegan margarine
  • 118 g gluten-free flour
  • 2 tsp of sugar
  • ½ bag vanilla sugar
  • 2 g gluten-free baking powder
  • 35 g water
  • For the compote
  • 400 g of apples
  • 30 g water
  • 30 g caster sugar
  • ½ pod vanilla, split and scraped
  • 50 g vegan margarine
  • For the finish
  • 2 à 3 apples
  • For the crumble
  • 88 g gluten-free flour
  • 2 tbsp. of sugar
  • 1 tsp cinnamon
  • 47 g vegan margarine
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Apple compote: Peel and chop the apples. Place them in a saucepan with the water, sugar and vanilla. Cook over medium heat for about 10 minutes. Remove from the heat, add the margarine, stir, then leave to cool (cover with cling film).
    2. Dough: Cut the margarine into small pieces. Add the flour, sugar, vanilla sugar, baking powder and water. Mix until you obtain a smooth dough (it should remain soft and pliable). Refrigerate for about 20 minutes.
    3. Crumble: In another bowl, mix all the ingredients together until small crumbs form. Refrigerate for 20 minutes.
    4. Assembly: Place a buttered ring on a baking tray lined with baking paper. Line the pastry (by hand, as it is fragile). Fill with cooled compote.
    5. Apples: Peel, core and cut the apples in half. Lay them flat and slice them thinly. Arrange them in a rosette pattern on top of the compote.
    6. Finishing touches: Sprinkle with the crumble topping and bake at 160°C for about 40 minutes, until the tart is golden brown.
    Tip: You can also make the tart without crumble, simply arranging the apples in a rosette pattern. In this case, brush them with melted margarine to prevent them from drying out during baking.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/tarte-crumble-aux-pommes-et-a-la-cannelle-vegane-et-sans-gluten/