Ingredients for the base:

• 2 tablespoons corn flour (GF)
• 1 tablespoon rice flour (GF)
• 3 tablespoons gluten-free self-raising flour
• 3 tablespoons millet flour (GF)
• 4 tablespoons unrefined coconut oil
• 1 tablespoon cane sugar
• 2 quail’s eggs
• 3 tablespoons really cold water
• pinch of salt

Ingredients for the filling:

• 1 ½ cup rhubarb, cut into 2-cm chunks
• 3 apples, peeled and sliced

Ingredients for the lattice top:

• 3 tablespoons corn flour (GF)
• 1 tablespoon rice flour (GF)
• 3 tablespoons gluten-free self-raising flour
• 1 tablespoon honey (GF)
• 2 tablespoons unrefined coconut oil
• 2 quail’s eggs
• a pinch of sea salt

Scenario:
Prepare a shortcrust pastry for the base of a tart: put the combined and sifted flours in a large bowl and add the cubes of cold coconut oil. Use your fingertips to rub the oil into the flour until there is no large lumps of oil remaining, but not for too long. Add salt, sugar and eggs and knead up the dough until smooth. Stir in the cold water to bind the dough together. Wrap the dough in clingfilm and chill for an hour before using. In the same way prepare the dough for the lattice topping and place in the refrigerator as well.

Preheat the oven to 170ºC. Meanwhile prepare the filling – put the rhubarb and apple chunks into a saucepan and simmer gently for about 7minutes. Put aside and leave to cool completely.

Remove the dough from the refrigerator and roll it into a circle on lightly floured work surface, so that it fits a 23-cm round baking pan. Using a fork poke a few holes in the bottom of the crust. Line the dough with a piece of foil and fill with dried beans or pie weights. Bake for 10 minutes. Remove from the oven and fill with rhubarb and apple filling.

To make the lattice topping, roll out the remaining pastry and cut into 2cm-wide strips. Arrange around 6 strips across pie. Form lattice by arranging the next 6 strips diagonally across first strips. Gently press ends into crust edges. Place in the oven and bake for 25 minutes until the pastry is golden brown and crisp.

GF – make sure the ingredient doesn’t contain traces of gluten!