Gluten Free Apple-Plum Tart! A Semi-Homemade Dessert! This morning I found out a few guests were coming by. Which in this household means “Dessert Alert” ! So, let’s face it; there are times when mixing 4 flours and other ingredients needed for a scratch dessert, just isn’t possible. Today was just such a day. So, since there were a few types of fruit on hand, I made these tart-like desserts using an All Purpose flour. (You might want to try it with a Yellow cake mix, but I didn‘t try that here.) Well, they not only looked cute as can be, but tasted lovely! The base is cake-y. The scalloped edge tins are available in most kitchen supply shops, so if you see them, why not scoop up a few. Especially nice to have on hand at various times of the year. I’m seeing some Winter Holiday fixins ahead!!
Ingredients: For 4 Cake Tarts:
- 1 Lg. Egg
- ¼ cup Granulated Sugar
- ¼ cup Light Brown Sugar
- 4 tbl Softened Butter or substitute. (I used Margarine)
- ½ teas. Pure Vanilla Extract
- ½ teas. Orange Juice
- 1 tbl zest of that Orange
- ¼ Cup Milk or substitute. (I used coconut Milk)
- 1 cup All Purpose Flour
- 1 teas. Baking Powder. G-Free, of course
- ¼ teas Salt
- 2 Apples: Granny Smith or Macintosh. Do not use a Delicious Apple. You need an apple that’s also used in pies. Washed, peeled, Cut into ½ in. pieces.
- 1 Lg. Ripe Plum., Washed, peeled, cut to the same size as Apples.
- Dash of Cinnamon.
- Orange Marmalade. 2 tbl to brush on top for a silky color. Optional
When the butter is room temp, you’re ready. Preheat the Oven to 350 degrees. Grease the tins with Margarine or a G-Free Spray.
After cutting the fruit, place in a small bowl and mix with a dash of cinnamon. Set aside.
In a large bowl, beat the egg and sugar. Add the other wet ingredients. Keep beating. Slowly add the dry ingredients which you combined already and stirred together in a separate bowl.
Spoon the batter into the tins. It’s not a pie crust…more like a cake base. If it’s sticky and hard to spread, dip the back of a tablespoon in water and that helps it glide over the batter to spread. Try to get into all of the folds in the tin.
After all are filled with the batter, spread the 2 fruits on top. You’ll fill these to the top edge.
Put some Marmalade in a small bowl or even a mug and microwave for 10 seconds. Then brush on the top of the fruits. Try to get some on any cake batter that shows as well.
Bake for anywhere from 20 to 35 minutes.(Ovens vary so it’s hard to give a precise time.) Keep looking at them until the tips are golden.
Allow to cool before serving. Sooo good, and looks so almost professional!