PALEO, VEGAN, DAIRY FREE, GLUTEN FREE
Yes, I know another tart, but with spring in the air there are few things i enjoy more then sitting out in the sunshine with a cooling drink and a slice of summer, that being this beyond delicious apple tart. The base is bursting with flavor and the aromas from the toasted pecans fill your house with warm nutty smells.
This dessert is also great if your having a dinner party and want to have something ready before hand, as it is just as nice eating it room temperature as it is enjoying it hot out of the oven. With all these positives its nearly impossible not to give this a go, AND its made with whole foods that are super good for you!
2 cups of pecans
2 tbs coconut flour
4 tbs coconut oil
generous pinch of salt
For the maple filling
1 tbs of the pecan crust mixture
1 tbs coconut flour
1 tbs maple syrup
1 tbs prune syrup
1 tsp vanilla extract
pinch of salt
1 tsp cinnamon
1 tbs of water(to loosen)
4 small apples(cored and sliced)
Start by making the crust. Add the pecans, coconut flour, salt to the blender. Blitz until you have a fine crumby mixture. Melt the coconut oil and add it to the crumby mix. Drain the soaking water from the dates and add them to the blender. Blitz again until everything comes together, it should hold when pressed against the side.
Reserve one heaped tablespoon of the crust for the maple filling and pour the rest into your tart tin. Press it firmly into the base and up the sides, leave this to the side while you prepare the filling.
For this one, I just lay the apples down first and then spooned the filling over, but as I said it is whatever you fancy!
Pop it in the oven for 20 minutes, until the apples are soft and golden brown, the base is cooked and aromatic and the filling has hardened up a little.
Leave in the tart tin to cool. When it has completely cooled, cut and serve with some coconut ice-cream.