Dutch Apple Tart
So Thanksgiving is around the corner and you’re still looking for a delightful dessert? Use your Almond Cow and leftover pulp to create our Dutch Apple Tart - an apple tart with a crumble topping!
PREP TIME: 45 MINS
SERVINGS: 8-10
Instructions
Before getting started, drain a full batch of almond pulp using a dry and clean kitchen towel. The pulp needs to be completely squeezed and dried out for this recipe.CRUST
1. To prepare the dough, start by whisking together the flour, sugar, baking powder, lemon peel (optional) and salt.
2. Add vegan butter in cubes and almond pulp. The butter should be at room temperature, still cool to the touch. The almond pulp needs to be completely dried out, see instructions above.
3. Knead all ingredients into a dough. If the dough seems too dry and doesn’t come together add a tablespoon of cold water or almond milk. If it seems too wet, add a little more flour.
4. Store in the fridge for at least 1 hour, covered with a piece of cling wrap. While the dough rests prepare the apple filling and the crumble topping. You can also make the dough the day before and let it rest in the fridge overnight.
APPLE FILLING
1. To make the apple filling, peel (optional) and core the apples. Slice them thinly and evenly. If you use a pie or spring pan, I recommend prepping one or two more apples than indicated.
2. Transfer the apples to a large mixing bowl and toss them in vanilla pudding powder, cinnamon and nutmeg until evenly coated.
3. Transfer the coated apples to a large pan, add lemon juice and maple syrup and stir to combine. Cook for 5 minutes, stirring frequently, to help the apples to soften a bit. Remove from heat and set aside.
ALMOND PULP CRUMBLE
1. To make the crumble topping, combine the flour, dried pulp, sugar, cinnamon and salt in a medium bowl.
2. Drizzle with melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout.
ASSEMBLY
1. Grease your tart or pie pan with vegan butter and set aside.
2. On a floured surface roll out the dough in a round shape to a thickness of 1/6 inches (4-5 mm). Carefully transfer it to the greased tart pan. Press into bottom and up the sides.
3. Preheat oven to 356°F/180°C.
4. Before adding the apple filling sprinkle some vanilla pudding powder (or pure cornstarch) onto the crust and spread it evenly with your fingers. This step helps to avoid a soggy tart/pie crust.
5. Add the apple filling onto the prepared crust and spread it evenly to all edges.
6. Finally add the crumble topping. If you have any leftovers, you can have them as a regular fruit crumble on another day.
7. Cover the top of the tart with a piece of aluminum foil and bake it for 20 minutes. Remove the foil and bake it for another 20 minutes (40 minutes of bake time in total). This way, the crust and crumble will brown well and not burn.
ENJOY with a scoop of vanilla ice cream and a drizzle of maple syrup (optional). Store leftovers for up to 2 days.
Ingredients
CRUST1 cup (150g) all purpose flour (sub with gluten-free 1 to 1 baking flour)
¼ cup + 1 heaped tbsp (75g) raw cane sugar (sub with granulated white sugar)
1 level tsp baking powder
¼ tsp organic lemon peel (optional)
pinch of salt
⅓ cup (75g) vegan butter
2 heaped tbsp (40g) almond pulp, completely squeezed & dried out with a kitchen towel
APPLE FILLING
16 oz (450g) sweet tart apples, cored + finely sliced
1 tbsp vanilla pudding powder
1 tsp cinnamon
pinch of nutmeg (optional)
3 tbsp lemon juice
4 tbsp maple syrup
½ tsp vanilla pudding powder, for sprinkling
ALMOND PULP CRUMBLE
1 cup (150g) all purpose flour (sub with gluten-free 1 to 1 baking flour)
½ cup + 2 tbsp (80g) almond pulp, completely squeezed & dried out with a kitchen towel
½ cup (115g) raw cane sugar (sub with white or brown granulated sugar)
dash of cinnamon
pinch of salt
⅓ cup (75g) vegan butter, melted
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