Our plant-based recipe writer Sara Matthews dishes up this tasty tart
Serves Four – Six
¼ tsp of bicarbonate of soda
3tbsp of maple syrup
4tbsp of almond butter
5 medium apples, sliced
Juice of ½ a lemon
1tsp of cinnamon
1/2tbsp of coconut sugar
200g of dates, chopped
130ml of warm water
1tsp of vanilla extract
- For salted caramel add 1 tsp of tahini (optional)
Preheat the oven to 180°C. Line the bottom of a loose bottom flan dish with a circle of parchment.
To make the crust, place the almonds and bicarb into a food processor and pulse to mix. Add the maple syrup, almond butter, and pulse until combined. The mix should stick together when squeezed between two fingers. Pour this mix into the flan dish. Spread it out evenly and up the sides. With your fingers or a spoon, press the mixture into place for the crust. Make sure there are no holes. The better you press the mixture in the case, the firmer the crust will be. Once you have done this, bake in the oven for 5-8 minutes.
While this is in the oven make your caramel. Cover the chopped dates, (making sure to remove any stones) with the hot water. Slightly cooled boiled water is best. Allow to soak for 5 minutes. Place the dates, vanilla extract and tahini in a food processor or blender and blitz until you have a smooth paste. If the mix is too thick add a dash of water, but a teaspoon at a time as you want the mix quite thick. Depending on which dates you use, depends on how much water you need. Once mixed, set aside.
Core and slice the apples. Place in a bowl with the lemon juice, cinnamon, and coconut sugar. Stir to combine and coat the apples.
Assemble the tart. Place 2-3 spoons of caramel in the tart case and spread to cover the base. You may not need all your caramel mix.
Starting from the outside layer your apples in a spiral until you have covered the tart, finishing with a few on the centre.
Bake in the oven for 30 to 35 minutes, until the crust is golden and the apples are soft.
This pretty apple tart is delicious served hot or cold.