Cherrybrook Kitchen Apple Tart
posted by 11 years ago

Makes 1 – 9 inch round Tart



Cherrybrook Kitchen Gluten Free Sugar Cookie Mix

1/2 cup melted Dairy-Free Margarine

1/4 cup Soy Milk

2 ½ teaspoons Vanilla

1/4 cup Rice Flour

2 Granny Smith Apples

1 tablespoon Granulated Sugar

1/4 teaspoon Cinnamon

1 tablespoon Dairy-Free Margarine


1. BLEND melted margarine, soy milk, vanilla and cookie mix at medium speed

2. SHAPE dough into a 5 inch round disk, wrap in plastic and set in the freezer for 30 minutes

3. HEAT oven to 375 degrees

4. REMOVE dough from freezer and discard the plastic wrap

5. DUST rolling pin and work surface lightly with flour

6. GENTLY roll the dough out into a circle ½ inch thick and cut a 9 inch circle out of the dough

7. USING a spatula fold the circle in half and release it from the floured surface

8. PLACE dough in a non stick baking pan – unfold - don’t worry it may fall apart

9. USING your hands work the dough into bottom of the pan - set a side


1. PEEL, core, cut apples in half and slice very thin

2. STARTING on the outside edge of the dough place the apple slices one by one around the pan making round rows until you come to the center -covering all the dough

3. MIX the sugar and cinnamon and sprinkle over the apples

4. CUT the margarine into small pieces and drop intermittently over the apples

5. BAKE on the center rack of the oven 25-30 minutes (the crust will be golden and pulling away from the pan when done)

6. COOL the tart in pan 10 minutes to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the tart onto the plate. Press another serving plate firmly over the edges of the upside tart and invert the tart right side up onto the plate.

NOTE: There will be extra dough that you can freeze for later use or roll into 2 inch balls and bake for 12-14 minutes at 325 degrees for yummy cookies.

tags:  desserts, Cherrybrook Kitchen Apple Tart, dairy free
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