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Rustic Apple Tart with Raspberries

This simple bistro-inspired dessert is simple to make and completely luscious. Fruit nestleds in a flaky crust just can't be bea

Ingredients
Pastry:

1 1/2 cups whole wheat pastry flour
generous pinch sea salt
1/2 teaspoon baking powder
generous pinch cinnamon
1/3 cup avocado oil
unsweetened almond or soymilk

Filling:

5-6 MacIntosh or Red Delicious apples, diced, do not peel
2 tablespoons arrowroot powder
generous pinch sea salt
2 tablespoons avocado oil
4 tablespoons Suzanne's Specialties brown rice syrup
grated zest of 1 lemon
1 cup fresh/frozen raspberries
Suzanne's Specialties Raspberry Nectar, for glazing

Directions 
Preheat oven to 350 degrees and line a baking sheet or pizza tin with parchment. Prepare the pastry by whisking flour, salt, baking powder and cinnamon in a mixing bowl. Cut oil into flour mixture, using a fork or a pastry cutter, to achieve the texture of wet sand. Slowly add milk, mixing until dough gathers into a soft, pliable ball, not too sticky or too dry. Knead 3-4 times just to gather. Wrap in plastic and set aside.

Prepare filling by combining apples with arrowroot, sea salt, oil, rice syrup and lemon zest in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. Remove from heat and fold in raspberries. Set aside.

Roll dough between 2 sheets of parchment to create a large round disk, about1/8-inch thick. Spoon filling onto dough, leaving about 2 inches of dough exposed around the perimeter. Fold and pinch the edges of the dough up over the filling, leaving the center exposed, creating an open-faced circular, homestyle tart (known as a galette). Transfer tart to baking sheet and bake until crust is golden and firm and fruit is tender and bubbling, 35-40 minutes. (If the crust seems to be browning too quickly, simply cover loosely with foil for 10-15 minutes.)

Remove tart from oven and transfer to a wire rack. Place about 1/2 cup raspberry brown rice syrup in a small saucepan and cook over high heat until it foams. Spoon glaze evenly over the outer crust. Allow to stand for 10 minutes before slicing into wedges.

Makes 8-10 servings. 


BW-Spoons

Frey Vineyards
Suzannes
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 Christina's Advertisers
 The Fruit Company

 

 

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