You ask, I give!! I can’t take credit for this amazing slice of deliciousness though – it’s a Madeleine Shaw recipe. However, I CAN highly recommend you give it a try, it’s been a loooong time since I’ve had an apple tart, but I don’t regret the extra calories for a second! It’s a great way to use up any leftover autumn apples and can be made vegan friendly.
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| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Servings |
people
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Ingredients
- 200 g walnuts
- 75 g desiccated coconut
- 80 g dates
- 3 tbsp butter or coconut oil
- 1 tbsp honey
- 1 tbsp cinnamon
- pinch salt
- 1 tsp crushed vanilla pod or 1 drop vanilla extract
- 2 eggs
- 1 lemon zest only
- gluten free flour for dusting
- 3 Pears peeled and cored
- 100 g chia seeds
- 1 lemon zest only
- 3 tbsp honey
- 2 large green cooking apples peeled and cored
- 1 tbsp cinnamon
- 1 tbsp butter or coconut oil
- cinnamon to serve
Ingredients
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Instructions
- Preheat the oven to 150oC.
- Make the base by blitzing the walnuts in a food processor until there are no big chunks.
- Add the rest of the base ingredients (up to the dusting flour) and blend again until you have a dough-like texture.
- Grease and line a loose bottomed pie tin and roll out the dough on a floured surface to fit the tin.
- Make the filling by blending the pears with chia seeds, lemon zest and honey and leave for 15 minutes to form a gel.
- Cut the apple into quarters and slice very thinly. Cover the base of the crust with apple and sprinkle with cinnamon.
- Spoon the pear gel on top of the apple layer, then finish with the remaining apples, a drizzle of butter or oil and another sprinkle of cinnamon.
- Bake in the over for 25-30 minutes until the top is bronzed. Wait to cool before you tuck in!!
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