No oven, Apple tart

Posted on: September 1st, 2014 by Isabels Free From

This is take on the classic French pudding tarte tatin and will delight people time after time 

I’m not using shortcrust pasty, but the batter I’m using make a lovely light sponge which works really well. Not only is this dessert delicious, but no oven is necessary for baking this beauty!

Gluten free apple tart

It also gluten, wheat free and can be quite easy made dairy free if necessary.  Hopefully, this recipe will give you the basics and you’ll be able to stretch it by substitute the apples for pears, bananas, peaches, pineapples, apricots, blueberries or whatever fruit you enjoy.

You could serve this tasty dessert with a spoonful of crème fraiche or single cream, but personally I love the contrast between the warm tart and ice cream. My guests loved this pudding and I think yours will too!

No oven, Apple tart

Makes 10" diam. tart


For the pastry

100g Isabel’s sponge or baked donut mixes

60g caster sugar

50g vegetable spread or melted butter

1 Large egg

60ml milk or substitute


For the filling

4 to 6 Cox, Granny Smith or Braeburn apples, peeled, cored and cut into 8-12 wedges

2 tsp lemon juice

100g caster sugar

60g butter


1. First, make the batter. In a large bowl, mix the flour and sugar together and make a well in the middle. Add the egg, oil and milk, and mix until it comes together in a smooth lump free batter. Set aside until required.

2. For the filling, core and peel the apples, then halve and chop them into wedges. Place the apples in a large bowl and cover them with the lemon juice.

3. Tip the sugar and butter into a heavy base frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.

4. Remove the pan from the heat and arrange the apples in the pan in a floral shape, then cook in the sauce for 10-12 minutes, turning the apples slices over occasionally, until completely caramelised. Be careful about burning them, but you want to caramelise the apples as much as possible.

5. When the apples are cooked, pour the batter over the apples, then cover the pan with foil or a lid to help to keep the steam inside the pan. Cook in low heat for about 10 minutes approximately until the dough is spongy on the top. Leave the tart to stand for 5 minutes, then invert it carefully onto a serving dish slightly larger than the pan.

PS. Note that the sponge on top of the apples does not go brown, you’ll know when it is cooked by pressing down gently with your finger, it should be lightly spongy and soft when ready. You could use the normal batter mix to create this batter, but you’ll need to add a touch of vanilla essence.


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