Sugar Free and Gluten Free Apple Tart

Lovely and easy sugar-free and gluten-free apple tart – my granny’s recipe!

NOTE. We have updated the recipe on September 4, 2021. This version replaces the previous post located at this URL.

This recipe is my grandma’s. She has probably taken it from some cookbook or magazine of her time. That would be the ’50’s or ’60’s.

Though my grandmother had never heard of erythritol, it replaces sugar in this great recipe.
Grandma barely understood anything from gluten either, but here we have her tart all gluten-free.
Obviously, I had to make a few tweaks to the original recipe, but I stayed as true to it as possible.

Grandma passed away years ago, but her legacy lives on in memories and her numerous wonderful recipes.

Enough with the granny now!

For the pie you need:

• Gluten-free flour blend – you can use whatever gluten-free flour or flour mixture, but something you can use 1:1 instead of wheat is the safest choice.
  
• Butter – substitute butter with a vegan shortening for vegan pie.
  
• Erythritol – it’s a natural sugar-free sweetener. You can replace erythritol with your favorite sugar-free sweetener. If you change the sweetener, check the dosage on the package.
  
• Milk, plant-based milk works just as well to bake the pie vegan.
  
• One egg, you can also leave it out to make a vegan or egg-free tart.
  
• Cinnamon and cardamom, you can’t bake a proper apple pie without them. Period.
  
• Baking powder.
  
• Apples – I would say any apple variety is good, but tart apples are always perfect for a pie.

Baking Tips:

Remove the seed pods from the apples with an apple drill, split them in half, and slice them thinly. You can arrange the slices to give a lovely pattern to the tart.

You absolutely don’t have to make decorations with apple slices or even slice the apples. Cut the apples into wedges or cubes. The taste will remain the same regardless of the shape of the apples on the tart.

I wouldn’t prepare this tart ahead but serve it fresh from the oven, even still warm. It tastes especially good with vanilla custard or ice cream.