plant-based recipes and mindful living

Apple Bakewell Tart

Apple Bakewell Tart

DSC_0169Whoop whoop it’s apple season and I’m celebrating with this hearty vegan and gluten-free Apple Bakewell Tart. 

I’ve just returned from my holiday from a sunnier, warmer land (now I’m back wearing socks – boo!) and I definitely feel like Autumn has gotten into full swing. The difference within the week is quite dramatic, the leaves have turned more, they’re dropping daily AND it’s meant more apples have dropped from our apple tree. We never used to do anything with the windfall apples, they’d lie on the grass and go rotten – what a waste! Well things have changed around here, and I’m picking up these apples, picking out the bad bits and slicing up these bad boys, because these are too good to waste.DSC_0143 DSC_0133

Apple Bakewell Tart 

For the pastry:
4 oz ground almonds
4 oz buckwheat flour
1 oz xylitol
4 oz margarine
A couple of spoonfuls of non dairy milk of your choice

For the filling:
4 oz buckwheat flour
4 oz ground almond
4 oz margarine
1 oz xylitol
3 tbsp oat milk
1 tspn agave syrup
1 tspn baking powder
1 tspn bicarbonate of soda
2 tspn almond extract
1 cup of apple sauce
2 apples sliced thinly
Toasted flaked almonds
3 tbsp strawberry jam – I use one with no added sugar

  • In a mixing bowl, rub the margarine together with the ground almond and buckwheat flour. Stir the xylitol through and then add a couple of spoonfuls of non dairy milk until it comes together to make a dough. Leave it in the bowl and pop it in the fridge for an hour or so.
  • Once chilled, roll the pastry out onto a floured surface, you have to be quite careful as it is quite a fragile pastry so it may break up quite easily. Line your tart tin with the pastry, prick the pastry with a fork all over and then line with greaseproof paper and baking beads (I use scrunched up foil balls). Blind bake for 10-15 minutes at 190C. Leave to cool for a while then spread the jam over the pastry.
  •  In another bowl, mix together the xylitol and margarine then stir through the other ingredients. Pour over the jam and cover with the mixture, add the sliced apples (I left them with the skin on) and sprinkle with the toasted almonds. Bake for 20-25 minutes at 160C until golden and a skewer comes out clean when you insert it.

This is best served with custard or soya cream or soya ice cream.

With a little effort, these fallen apples can make a delicious pud, perfect to enjoy on these chillier days.

Laters!

Veronica x


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