Today I collect the invitation of Leti from the blog Without is good, that I knew through Instagram and who then invited me to participate in his child’s Garden contest intolerant.
In recent times, you already know that I have given to experimental “without” and based on the requests of the contest I experienced this flour mix gluten free homemade (those who know me know that i don’t like ready mix or flour deglutinate). The mix now is great for making the pastry and create both great gluten-free biscuits that a beautiful fruit tart. As the contest gave the choice between some fruits (and vegetables) I opted for Apple, great to create a fantastic puree to put on my biscuit-based Tart rennets gluten and lactose free
Gluten-free and lactose-free Apple Pie
| preparation time: 15 ‘ +10 ‘ resting time: 30 ‘ |
difficulty: easy | cooking time: 15 ‘ +8 ‘ +40 ‘ |
INGREDIENTS
for 
gluten-free pastry
300 gr of flour mix gluten free homemade (60 grams of rice flour + 110 grams of sorghum flour integral + 50 grams of +80 grams of coconut tapioca flour)
6 grams of rubber aguar
60 grams of Ghee or clarified butter (if you don’t want to do it at home because you don’t have time, you can find it also in the supermarket sold as clarified butter, which in fact are removed, besides water, lactose and casein using mechanical means and non-chemical)
50 grams of raw cane sugar
1 egg
approximately 30 ml of water (for kneading)
lemon peel guar gum
1 pinch of salt
for coverage
2 apples
1 tablespoon of raw cane sugar
1 teaspoon cinnamon
Juice of half a lemon
PREPARATION
Start preparing the pastry: put the flour mix gluten free homemade in a bowl and add all other ingredients (except water) mix with hands and use the water to get a good ball, then wrap in plastic wrap and put in the fridge for half an hour approximately.
Meanwhile, Peel and cut into small pieces and place them in a pan, add apples, lemon juice, brown sugar and cinnamon and cook apples over low heat for 15 minutes, the apples must be cooked, then reduce puree with an immersion blender and let cool.
After half an hour and divide the pastry into two parts (a by .75 and a .25), then roll out on parchment paper the par
Te bigger with rolling pin until you get a disc that coat a baking pan place in preheated oven 180 poke 26 cm° for 5/10 min.
Roll out the remaining pastry into strips, and cook while you will need to make the crossings on the tart.
Remove the base from the oven, add the Apple puree, the strips of pastry crossed and put in the oven for a further 40 minutes at 180°.
Cool your Gluten-free and lactose-free Apple Pie, then proceed to taste!
