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 virgin coconut oil
Roughly 6 tablespoons of cold water
Ingredients for filling:
2 apples, peeled and sliced
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.