This tart-like cake is very light; the dough has a neutral flavor and a texture that pairs well with sweet and tasty fillings. Perfect for those following a gluten-free diet.
In a bowl, put the gluten-free mix, the water, the oil, the sugar and the pinch of salt. Mix with a spatula and then by hand until you get a pliable but not sticky ball.
Cover with cling film or a plate, turn the oven on to 180°C and take care of the apples.
Peel and cut the apples into thin slices.
Roll out the shortcrust pastry on a floured sheet of baking paper, trying to give it a circular shape and a thickness of about 4 mm.
Spread the jam over it, leaving the edges free, crumble some biscuits over the jam, then decorate with the apples.
Once filled, sprinkle the apples with crushed biscuits and a little sugar to make a nice sweet crust.
Fold the edges back and put in the oven on the middle rack for about 35 minutes or until golden brown.
Let it cool and enjoy.
Spatula
Plastic wrap
Baking paper
Store in an airtight container for up to 2 days.
Suitable for gluten-free and vegan diets.
Italia, Lazio
| Energy (kcal) | 222.76 |
| Carbohydrates (g) | 36.46 |
| of which sugars (g) | 12.46 |
| Fat (g) | 7.49 |
| of which saturates (g) | 0.89 |
| Protein (g) | 1.9 |
| Fibre (g) | 1.82 |
| Salt (g) | 0.4 |
