Raspberry and apple tart with almond topping and crabby electronics

raspberryappletart

I’ve had a very busy week accomplishing lots of useful things: I grilled two computers (one was struck by lightning, which wasn’t really my fault; the other was struck by impatience, which was.) My credit card was chewed up because I think I’m capable of talking and typing my PIN number simultaneously. A non-identified metal object fell off the bottom of the car and I burned out the motor of the Kitchenaid (which is quite a feat as they’re meant to be indestructible.) I am typing this very cautiously on my ipad, fully expecting it to spontaneously combust at any minute. If I don’t post for a while you’ll know why 😉

I did however manage to make these tarts without exploding the oven, so that was really quite encouraging. 🙂

Ingredients for pastry (serves 6-8):

150g buckwheat flour

70g spelt flour

50g butter

50g virgin coconut oil

Roughly 6 tablespoons of cold water

Ingredients for filling:

2 apples, peeled and sliced

60g raspberries

1 teaspoon cinnamon

Ingredients for topping:

60g powdered almonds

30g virgin coconut oil

15g cane sugar

10g almond flakes

To make the pastry, begin by cutting the butter and coconut oil into small cubes. Add to the flour in a mixing bowl and add a pinch of sea salt. Blend by hand until the mixture becomes crumbly. Add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.

Preheat the oven to 180°C. Roll out the pastry on a clean, lightly floured surface and fill the tart tins. Precook the pastry for 12 minutes.

Poach the apples and raspberries in a little water, adding the cinnamon to the fruit. Prepare the topping by rubbing the coconut oil into the powdered almonds, before adding the sugar. Assemble the tarts once the pastry is pre-cooked by filling each pastry case with the poached fruit and then covering with crumble topping and almond flakes. Put back in the oven for 15-20 minutes, or until the topping is beginning to brown.

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8 responses to “Raspberry and apple tart with almond topping and crabby electronics

  1. The tart looks so delicious! Thank you for sharing this recipe. I will try to make one over the next weeks 🙂

  2. These look so delicious! I love the gf pie base. Hope you have better luck soon, after all that bad luck hopefully you have heaps of good coming your way.

  3. Well you’ve had quite a week, hope everything that combusted or was destroyed is either repaired or replaced. Your tart is gorgeous, I love the combination of raspberries and apples, and as always you add healthful ingredients to make an otherwise un-healthy treat one that I can eat without too much guilt. I really like that you still use some butter and are unafraid to do so, it does add so much to baked goods and your use of different flours is brilliant.

    • We’re gradually getting there re replacements! I just hope nothing else goes. I’m a great believer in ‘real’ ingredients like butter. They’re tastier, more satisfying and far more nutritious than awful things like margarine and ‘lite’ products which are not only disgusting from a taste point of view, but also play havoc with the endocrine system. Bon weekend 🙂

  4. Healthy Glow Nutrition

    Looks incredible! Yummmm 🙂

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