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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Seasonal

Dutch Apple Tart

Prep Time: 45 min, Cooling Time: 1 hour Baking Time: 40 min

So Thanksgiving is around the corner and you’re still looking for a delightful dessert? Use your leftover pulp to create our Dutch Apple Tart - an apple tart with a crumble topping!

Servings: 8-10

Ingredients

Crust
  • 1 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 Pie Filling
  • 16 oz (450g) sweet tart apples, already 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
Toppings
  • vegan vanilla ice cream (optional)
  • maple syrup (optional)


Equipment

round tart pan with a diameter of 9 inches (23 cm), removable bottom (or a 9 inch pie pan)

metric cups (1 cup = 250 ml)

Directions