So I spent the first half of Sunday making pancakes (of course, for my mother) and then I baked an apple and almond tart. Did I have to use a recipe from someone else? Nope. This is something quick and simple that you can do with a little bit of patience and a lot of ease. If you're looking for a quick dessert that's filling and tasty then I'd go with this, serving suggestions include:
- warm with a scoop of vanilla ice-cream
- cold with a small bowl of greek yogurt
- warm with a sprinkle of honey
- cool with shredded dark chocolate and chopped walnuts
Let's have a look at how it's made. I'm going to emphasise again that you're going to need a bit of patience because for a bit, you're not even going to do anything at all...
(Also, using pre-made pastry helps when time isn't on your side!)
***
Ingredients:
- Vegan pre-made ready-to-roll puff pastry
- 1x Large Red Apple
- 2x Tbsp Ground Cinnamon
- 2x Tbsp Icing Sugar
- 100g Almonds
- 1x Tbsp Vanilla Essence
- 4x Tsp Light Brown Sugar
- 5ml Vegan Milk Alternative*
*You can use any
***
How To:
- Preheat your oven to 180/C
- Line a large baking tray with greaseproof paper and unroll your pastry sheet on to it
- Put another piece of greaseproof paper atop of it and leave it alone for about twenty minutes
***
Why are we not doing anything?
If you've had this thing in the fridge (which you should have done) - you need to simply leave it be for a bit because it needs some time to reach room temperature. If you cook it whilst it is still really cold, there could be issues with it rising correctly.
Just allow it to sit around, don't do anything with it. But after 20 minutes of so - go to town with it!
***
How To 2:
- Dice your apple. If you need to use more than one go ahead but you shouldn't need to
- Sprinkle with 2x tsp of the light brown sugar, mix it in and set it aside
- Pour your almonds and icing sugar along with the vanilla and cinnamon into a blender and blitz until you've got some chopped up almonds. They should be lightly and roughly chopped, but if you want to blend them completely that's alright too (it'll still work)
***
I think it's time to deal with that pastry you set aside. It's probably been about 20 minutes now and if it hasn't then go and have a cup of tea or something. There's nothing for you to do until that thing reaches room temperature.
Tip: when you touch the pastry, it should not be in any way cold - it should just feel like normal pastry. This is how you know it's done.
***
How To 3:
- Roll up about a centimetre at each end of the pastry so that when the sugar melts it doesn't come spilling out of the sides. Plus you get an extra crust
- Grab your almond and sugar mixture and spread it evenly on to the pastry
- Grab your diced apples and scatter them evenly on the pastry
- Grab the milk and a brush and lightly milk-wash the ends of the pastry that you've rolled up
- Grab the remaining light brown sugar and sprinkle it on to the ends of the pastry you've just washed with milk
- Put it into the oven for about 30-35 minutes - the apples should be a little brown, but not too much and the ends of the pastry should be risen and golden
***
Enjoy your apple and almond tart!
Conclusion
This is an easy one but you need about 50 minutes to an hour of patience so some may be unlikely to try this one. There's a lot of waiting around. I tend to make the cream to go with this at home and it's very easy. Grab some vegan single cream, a teaspoon of vanilla essence, a tablespoon of vegan cream cheese and a tablespoon of icing sugar and put it all in a blender. You blitz it until the cream whips itself up. Using single cream makes sure it's all light and fluffy and don't worry - it won't deflate. You can also add flavours to it like mint, walnuts, crushed almonds and lemon or orange zest. Just make sure you don't add the citrus juice because your cream will split.
Another great thing you can do is if you don't want almonds, you can literally switch it out for any other nut and spice combination. Another great one is walnuts and nutmeg, or even allspice and pecans. You just swap them in with the same amounts of everything else.
I hope you like this recipe when you try it out!
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Annie Kapur
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Comments (1)
Yum! It looks and sounds delish.