Gluten-free apple tart with almonds
Gluten-free Linz dough:
• 120 g powdered sugar
• 45 g almond flour
• 300 g Liana Universal Mix
• 3 g salt
• 180 g cold butter
• 45 g eggs
• 1–2 tbsp sour cream
Almond cream:
• 42 g Liana Cake Mix
• 100 g caster sugar
• 3 eggs
• Liana True Vanilla
• 150 g almond flour
• 150 g powdered sugar
• 30 ml rum
Apple filling:
• 290 g apples (ideally sour ones)
• 40 g granulated sugar
• 55 g butter
• 55 g apricot jam
Creamy cream:
• 150 g full-fat sour cream 24%
• 112 g whipped cream
• 35 g granulated sugar
- Sift all the loose ingredients into the dough, including Liana Universal mix , add the cold butter cut into cubes and create a crumb consistency (sandy consistency). Then add the egg and a spoonful of sour cream. Process quickly, you will get a flexible, non-sticky dough. Roll out between two sheets of baking paper and let it cool. Then line the mold with the cooled dough, shape it and cut the edge. Let the dough cool thoroughly, ideally freeze it for a while.
- Peel the apples, cut them into slices and sauté them in butter and sugar for about 10 minutes. Let them cool.
- For the almond cream, mix the gluten-free Liana Cake Mix with sugar, add the room temperature eggs and beat until a smooth paste is formed. Add the Liana Real Vanilla with the other ingredients and mix.
- Spread a layer of jam on the cooled dough, add stewed apples and almond cream on top. Bake at 170 °C for approx. 30–35 min. After baking, let it cool completely, then layer with cream that we whipped from the necessary ingredients. Decorate according to your own imagination.
Gluten-free Linz dough:
• 120 g powdered sugar
• 45 g almond flour
• 300 g Liana Universal Mix
• 3 g salt
• 180 g cold butter
• 45 g eggs
• 1–2 tbsp sour cream
Almond cream:
• 42 g Liana Cake Mix
• 100 g caster sugar
• 3 eggs
• Liana True Vanilla
• 150 g almond flour
• 150 g powdered sugar
• 30 ml rum
Apple filling:
• 290 g apples (ideally sour ones)
• 40 g granulated sugar
• 55 g butter
• 55 g apricot jam
Creamy cream:
• 150 g full-fat sour cream 24%
• 112 g whipped cream
• 35 g granulated sugar
Products to recipe
