Apple and Ginger Tart

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free

The cheesecake style base means this tart is quick and easy to make. You could use another apple and place the slices closer together if you prefer.

Serves 6-8


  • 150g wheat, gluten and dairy free gingernut biscuits
  • 75g dairy free spread
  • 2 eating apples
  • 1 tbsp caster sugar
  • ½ tsp ground ginger


  1. Grease and line the base of a 20cm loose bottom round tin.
  2. Preheat the oven to 200°C / Gas 6.
  3. Put the biscuits in a bag or large bowl and crush to a fine, even crumb with a rolling pin.
  4. Melt 50g of the spread and stir into the crumbs.
  5. Press the crumb mixture into the base of the tin.
  6. Put the base in the fridge while you prepare the topping.
  7. Peel and core the apples and cut into quarters.
  8. Thinly slice the apples and then place around the edge of the tin, overlapping the slices.
  9. Repeat to fill the hole in the centre.
  10. The apples in the centre of my tart ended up sticking up quite a lot but they sank down during cooking.
  11. Melt the remaining 25g of spread and then stir in the sugar and ginger.
  12. Brush the mixture gently over the top of the apples.
  13. Bake for about 35 minutes until the apples are a little brown at the edges.
  14. Allow the tart to cool in the tin before serving preferably with any custard or ice cream you can eat.

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