apple blackberry crumble tart (vegan & gluten-free)

22nd March 2020

The is a simple and foolproof tart. The dough is mixed in one bowl and pressed into a tart pan, so there is no kneading or rolling. The fruit can be changed to what you have on hand. Peaches, plums, pears or frozen berries are great, and the spices can be changed to suit the fruit. Delicious served warm with vanilla ice-cream!

~ first day of spring ~

apple blackberry crumble tart

recipe by Aran Goyoaga.

preparation – 20 mins

baking – 50 mins

serves – 10

ingredients

1 cup/140g superfine brown rice flour

1 cup/100g almond flour

½ cup/100g light brown sugar

1 tsp fine rock salt

10 Tbsp/140g virgin coconut oil, not melted

2 Tbsp ice water

⅓ cup/25g pine nuts

1½ cups/180g blackberries, fresh or frozen

3 small or 2 large apples/300g – halved, cored and thinly sliced (2-mm)

1 lemon, juiced and zested

2 Tbsp light brown sugar

1 – 2 Tbsp tapioca or corn starch

1 tsp pure vanilla extract

½ tsp ground cinnamon

preparation

1.  Preheat the oven to 180C/375F. Grease a 9-inch tart mold.

2.  In a bowl, toss together the rice flour, almond flour, sugar and salt. Add the coconut oil and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands until it comes together into a loose dough.

3.  Take approximately two-thirds of the dough and press into a 9-inch tart mold, bring it up around the edge.

4.  Mix the pine nuts into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

5.  In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch.

6.  Add the fruit filling to the tart mold and sprinkle with the crumble topping.

7. Bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.

variation

  • replace apples and berries with seasonal fruits

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