100gspelt flour type 1050 alternatively my gluten-free flour mixture: for the gluten-free version either add 1 egg OR mix 3/4 tbsp ground chia seeds with 3 tbsp water and let it soak for 5 minutes. Then add to the dough.
50gvirgin coconut oilroom temperature
1/4tspsalt
3/4tbspmaple syrupgrade A or C
1tbspapplesaucenot applicable to the gluten-free version
For the apple topping:
1tbspvirgin coconut oil
500gapplespeeled, pitted and diced
2tbspmaple syrupgrade A or C
1tbsplemon juice
1/2tspcinnamon
2tspcornstarch
2tbspwater
5tspapricot jam
Instructions
Preheat the oven to 180°C top and bottom heat.
Knead all the ingredients for the shortcrust pastry until smooth - work quickly so that the dough does not get too warm.
Line a baking sheet with baking paper. Divide the dough into 5 pieces, shape a ball from each piece, place on the baking paper and press with your hands to form a flat disc. Prick several times with a fork.
Bake the dough bases for about 10 minutes until they are lightly browned around the edges.
In the meantime, prepare the apple topping: Heat coconut oil in a pan and fry the diced apples in it. Add maple syrup, lemon juice and cinnamon (the cinnamon gives the apples a brown color, if you don't like it, leave out the cinnamon and dust it over the baked tartes later) and let simmer for about 5 minutes over medium heat while stirring.
Mix the cornstarch in a bowl with water and mix with the apples. Simmer for another minute while stirring.
Spread 1/5 of apricot jam on each of the pre-baked dough bases. Distribute the fried apples evenly on the bottom. Bake for 8 minutes.