Vegan and glutenfree: Apple Tart
I so love apples! Especially when I can harvest my own in the garden. When our apples are ripe I bake a lot of crumbles or this tart which is vegan and glutenfree. For the crust I used almonds, buckwheat, coconut oil and coconut blossom sugar. The apples I mixed with lemon juice, maple syrup and freshly ground vanilla. As topping some chopped almonds, dried barberrys and the last raspberries out of the garden.
Vegan Apple Tart with Almonds
For 1 big or 2 small round cake tins
- 50 g almonds + 2 tbsp of chopped almonds
- 90 g buckwheat flour
- 1 tbsp coconut blossom sugar
- 70 g virgin coconut oil
- a pinch of salt
- approx. 500 g apples
- approx. 5 tbsp maple syrup
- juice of ½ lemon
- ½ tsp grounded vanilla
- 1 tbsp raisins or dried barberries
Grind the almonds into flour with a kitchen mixer. Add buckwheat flour, coconut oil, coconut sugar and salt to make the pastry. Briefly knead the pastry and add 1-2 tbsp of water. The pastry should be tender but crumbly. Refrigerate for about an hour.
In the meantime, peel the apples. Then cut into eighth and remove the cores. Mix the apple slices with the lemon juice, vanilla and 1 tbsp of maple syrup.
Preheat the oven to 180*C. Take the pastry out of the refrigerator, then briefly knead the pastry again. Now roll out the pastry between two pieces of baking paper. Lift it with the baking paper into a cake tin (should be lightly greased). Carefully remove the baking paper. Press the pastry into the tin to create a 2 cm edge. If the pastry should break, just press it back together.
Spread the apples onto the pastry. Scatter the chopped almonds and the raisins on top. Back the tart for about 30 minutes, mid height. The drizzle maple syrup over the apples and bake for another 15-20 minutes until golden brown. Drizzle some more maple syrup on the apples from time to time, so that the apples can caramelise a little bit.
Take the tart out of the oven. Let it cool down before cutting. Enjoy!