This is an updated version of my apple tart. I slightly changed the tart base so that it has some crunch and swapped date syrup for whole medjool dates. This apple tart combines buckwheat groats and coconut flour, both naturally gluten-free – this makes it ideal for people suffering from coeliac disease or other gluten-related health issues. I use two very traditional ingredients for the topping – best friends apples and cinnamon. On the top, you can use either nuts – they add a little extra crunch, or lavender – creates a great combo with apples!
- 100 ml vegetable oil
- 100 ml water
- 125 g medjool dates
- 120 g buckwheat groats, partly blended into flour (do not blend it completely as it is really nice to have some whole groats – they create crunchiness!)
- 50 g coconut flour
- 3-4 medium sweet apples, sliced
- 3 tsp of coconut nectar
- flaked almonds, or other nuts (optional)
- First make the pastry. Blend oil with dates, water, and a sprinkle of salt. Combine with blended buckwheat groats and coconut flour. You should end up with a pastry ball when all the ingredients are well combined.
- Spread the pastry with your hands into a loose based oiled tart tin. Simply work with your hands and gently press the pastry to create a nice and even tart base and sides. Do not press too tightly, just enough for the base to hold together. Let sit in the fridge for a couple of minutes.
- Meanwhile, preheat your oven to 180 °C and slice the apples.
- Once the oven is almost ready get the pastry out of the fridge and sprinkle with cinnamon. Then either nicely place the apple slices in rounds or just spread them so that they look a little messy. Sprinkle the top with some more cinnamon as well as coconut nectar, and nuts, if using. Bake for about 30 minutes.