Easy gluten-free apple tart recipe
 This nutty apple tart is as easy as pie - and the ginger and cinnamon spices give it a Christmassy aroma. 200g/7oz ground almonds¼ tsp salt¼ tsp bicarbonate of soda¾ tbsp maple syrup15g/½oz butter, softened1 free-range egg 200g/7oz ground almonds ¼ tsp salt ¼ tsp bicarbonate of soda ¾ tbsp maple syrup 15g/½oz butter, softened 1 free-range egg 2 eating apples, peeled1 tsp vanilla extract35g/1¼oz raisins1 tsp ground cinnamon2 tsp maple syrup10g/½oz cold butter, diced50g/1¾oz almond flakes 2 eating apples, peeled 1 tsp vanilla extract 35g/1¼oz raisins 1 tsp ground cinnamon 2 tsp maple syrup 10g/½oz cold butter, diced 50g/1¾oz almond flakes 400g/14oz full-fat crème fraîche2cm/5in piece fresh root ginger, peeled and finely grated 400g/14oz full-fat crème fraîche 2cm/5in piece fresh root ginger, peeled and finely grated Method For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½.In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine.Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray.Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal.Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes.Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined.To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche. For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½. For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½. In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine. Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray. Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray. Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal. Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal. Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes. Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes. Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined. Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined. To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche. To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche.