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Gluten Free Mulberry Crumble Tart

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    • PREP TIME
      1 hr + 1hr rest time
    • COOK TIME
      1 hr
    • READY TIME
      3 hrs
    • SERVINGS
      1 x 25cm (3cm deep) fluted flan dish

    Ingredients

    Pastry

    • 300g Gluten Free Plain flour
    • 3 tbsp. Gluten Free icing sugar
    • 120g unsalted butter, cold and cubed
    • 1 egg
    • 1 tbsp. milk
    • 1 tsp. vanilla paste

     

    Mulberry filling

    • 1 small green apple, peeled and grated
    • 3 cups of mulberries, stalks removed
    • ¾ cup caster sugar
    • 4 tbsp. gluten free cornflour
    • Pinch of cinnamon

     

    Crumble top

    • 1 cup gluten free plain flour
    • 90g unsalted butter
    • 1/3 cup caster sugar
    • ¼ cup brown sugar
    • ½ tsp. vanilla paste
    • ½ cup almond meal
    • 2 tbsp. dessicated coconut
    • ¼ cup quinoa flakes
    • ¼ cup buckwheat

     

    Directions

    To make the pastry

    1. Place the gluten free flour, icing sugar and butter into the food processor and process until the butter is completely mixed into the flour. Add the egg, milk and vanilla and blend to become a ball. Lightly knead on a floured bench. Flatten to a disc, wrap in cling wrap and place in the fridge to rest for a minimum of 1 hour.
    2. Roll the dough out to be 3mm thick and line a loose bottomed flan dish (25cm x 3cm) with the pastry. Put aside.

     

    To make the mulberry filling

    1. Mix together the grated apple, mulberries, sugar and cinnamon in a pot and heat on a medium to high heat until the mixture is just about to boil. Mix the cornflour with 2 tbsp. water and add to the mixture, whilst briskly stirring. Once the mixture is thickened, take off the heat and let cool.

     

    To make the crumble mixture

    1. Place the gluten free flour, butter, caster sugar, brown sugar, vanilla paste and almond meal together in the food processor and process until the butter is incorporated well. Remove the ingredients from the processor and place into a large bowl and add the coconut, quinoa flakes and buckwheat and stir to combine.

     

    Pie assembly

    1. Pre-heat fan-forced oven to 180°C.
    2. Place the cooled mulberry filling into the pastry lined flan dish. Evenly spread the crumble mixture on the top of the pie.
    3. Bake at 180°C for 1 hour on the middle rack of the oven, checking towards the end to be sure that it is not browning too much. Remove from the oven and cool on a cooling rack until cool.
    4. Serve.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • 550W Essentials Direct Drive Food Processor550W Essentials Direct Drive Food Processor
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