Gluten-free tart with apple and date filling

Ingredients:

Cake

• 1/3 cup chopped dates (about 8)
• 2 tablespoons of honey
• 1/4 tsp vanilla extract
• 1 cup brown rice flour
• 3/4 cup ground almonds
• 1/4 cup tapioca starch
• 1/4 tsp ground cinnamon
• 1/4 cup cold butter, cut into pieces

Filling

• 4-5 apples, such as Cortland or Gala
• 0.5 cups of sugar
• 0.5 cups of water
• 2 tbsp Calvados or brandy (optional)
• 3/4 cup sour cream (normal fat content)
• 2 tbsp. l. brown sugar
• 0.5 tsp vanilla extract
• 1/3 cup apple jam

Preparation:

1. Preheat oven to 190°C.
2. Soak the dates in warm water until soft, about 10 minutes, then drain and puree the dates with honey and vanilla.
3. CakeIn a food processor, the bowl of a stand mixer, or by hand, whisk together the rice flour, ground almonds, tapioca starch, and cinnamon. Beat in the butter with a knife until the mixture is coarse and crumbly. Add the date mixture and mix until smooth (the dough won't come together completely).
4. Evenly spread and press the dough into 6 ungreased 10cm fluted tart pans with removable bottoms and sides. Bake for 15-18 minutes, until the edges are golden brown. Cool completely before filling.
5. Reduce oven temperature to 175°C.
6. Peel and core the apples. Use a mandoline to slice the apples into thin slices. Heat the water and sugar until the sugar dissolves completely, and pour the syrup over the apples. Let the apples soak in the syrup for 30 minutes to 3 hours. Then drain the juices and add Calvados or brandy (if using).
7. FillingMix sour cream with brown sugar and vanilla. Spread it on the bottom of the cooled cake. Arrange overlapping apple slices on top.
8. Cover the tarts loosely with foil and bake for 15 minutes, then remove the foil and bake for another 15 minutes, or until the apples are tender when pierced with a wooden skewer. Cool the tarts to room temperature.
9. Melt the apple jam in a saucepan until it becomes runny and spread it over the cooled tarts. Refrigerate the tarts until ready to serve.