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This gluten-free and vegan caramelised apple tart is the perfect dessert for when you fancy something sweet this Autumn. Serve with vegan vanilla ice cream for a truly special pud.
Vegan caramelised apple tart
Servings: 8 people
Ingredients
For the gluten-free crust:
- 200g rice flour
- 100g ground almonds
- 50g cane sugar
- 1 tsp. xanthan gum
- 1 pinch sea salt
- 60g coconut oil
- 1 tsp vanilla extract
- 8 Tbsp ice water
For the filling:
- 200g medjool dates
- 2 apples + 1 for the top
- 75ml water
- 1 tsp cinnamon
- Pinch of salt
- 30g soya cream
Method
- For the gluten-free crust: Mix the rice flour with the ground almonds, sugar, xanthan gum and salt.
- Add the coconut oil at room temperature (if the oil is too hard to handle place the jar in a bowl of hot water until the oil softens slightly) with the vanilla extract.
- Using your fingers, shape the dough into a ball, add the ice water a few splashes at a time, until the dough comes together.
- Roll out the dough onto a large piece of cling film or parchment paper (flour tends to harden the crust).
- Transfer the dough onto a tart pan. The dough may crumble a little during the transfer, do not worry simply press the missing pieces with your fingers onto the
- pan.
- Precook the tart for 20 minutes until slightly golden.
- For the filling: Place the medjool dates in a bowl of warm water for 20 minutes to let them soften. More time may be required if using another type of dates.
- Peel the apples, core and slice them into small chunks.
- Place in a large saucepan on a low heat with the water.
- Let it simmer for about 15 minutes or until soft.
- In the meantime, chop the dates and mix in the food processor with some of the water it rested in until it reaches a thick paste consistency.
- Next add the cooked apples into the blender along with all the other ingredients. Blend until smooth.
- Spread the puree over the base of your precooked tart and add some sliced apples on top to decorate.
- Place in the oven for 15 minutes.
- Once baked place the tart onto a cooling rack for 10 minutes, take out of the pan and serve!
