55 min.
Vegan Apple Tart
Apple tart with spices – for a full flavor
All the taste of a crunchy wholemeal short pastry without any eggs or butter but with a wonderful apple filling with cinnamon and nutmeg. Enjoy a piece of vegan apple tart with a good cup of tea.
70 min.
Ingredients
for a cake pan with a diameter of 22 cm
for the dough
200 g flour type 1
150 g wholemeal flour
115 g coconut oil
110 g cold water
25 g fine cane sugar
2 g salt
for the filling
600 g Golden Delicious apples
2 heaped tbsp. flour
80 g fine cane sugar
½ lemon
1 tsp. cinnamon
Nutmeg
for decorating
3-4 tbsp. water or almond milk
Cane sugar
for the dough
200 g flour type 1
150 g wholemeal flour
115 g coconut oil
110 g cold water
25 g fine cane sugar
2 g salt
for the filling
600 g Golden Delicious apples
2 heaped tbsp. flour
80 g fine cane sugar
½ lemon
1 tsp. cinnamon
Nutmeg
for decorating
3-4 tbsp. water or almond milk
Cane sugar
Preparation
Put all the ingredients for the dough in a bowl and knead to get a compact and homogenous dough loaf. Wrap in cling film and let rest in the fridge for at least 2 hours. After the resting time in the fridge take a bit more than half of the loaf and roll it out to about 3-4mm thick.
Line a cake pan with a diameter of 22 cm (previously greased with oil and floured) with the dough and prick the base with a fork. Wrap the leftovers in cling film and put them in the fridge with the other half of the dough. Peel the apples and cut them into medium-sized cubes (600 g). Mix cane sugar, flour, cinnamon and a pinch of nutmeg in a bowl. Mix the apple cubes with the juice of half a lemon in another bowl.
Add the dry ingredients to the apples and mix to get a homogenous filling. Pour the apple filling in the cake pan and distribute evenly. Roll out the remaining dough to about 3-4mm thick and cut about 2 cm wide strips with a pastry wheel. Arrange the strips close to each other on the apple filling but make sure the filling is still visible. Brush with water or almond milk and sprinkle with cane sugar. Bake in the oven at 180° (top/bottom heat) for about 50 minutes until golden brown. Take out of the oven and allow to cool.
Lucake’s tips:
•If you add raisins and pine nuts to the filling, it reminds of the typical apple strudel filling.
•You can store this tart up to 3 days at room temperature.
•If you add raisins and pine nuts to the filling, it reminds of the typical apple strudel filling.
•You can store this tart up to 3 days at room temperature.
Recipe from Luca Perego
LuCake
Luca Perego is a young food blogger from Lecco who is confectioner by profession and passion. He uses photos to convey and share his love for sweets that have become a lifestyle for him. Developing recipes for everybody is his great challenge and strength at the same time, as he enriches the recipes for classic, common cakes with professional tips and tricks that are necessary for best results. So that you at home can also become real confectioners with the help of his recipes and tips!
15 min.
40 min.
50 min.
