Aran Goyoaga vegan crumble tart

26th May 2010

I love this crumble tart, it is easy to pull together, no pre-chilling the dough, no rolling and whatever filling you choose, it tastes amazing. The original recipe is gluten-free, however, I prefer the all-purpose flour version. The crust is crispy and crunchy, with the perfect balance of sweetness. Delicious!

base for crumble tart

Slightly altered recipe from Cannelle et Vanille – Aran Goyoaga.

Preparation – 20 mins

Baking – 50 mins

Serves – 10

tools

9-inch tart pan with removable bottom

ingredients

1 cup/120g all-purpose flour (gluten-free option: replace with 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 flaked almonds (increase)

preparation

 

1.  In a bowl, toss together the all-purpose flour, almond flour, sugar and salt. Add the coconut oil (solid) 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 but feels more like a crumble.

2.  Take approximately two-thirds of the dough (approx 440g) and press it into a 9-inch tart mold, bring it up around the edge. Try not to make the middle too thick. Any leftovers can be returned to the bowl.

3.  Mix the flaked almonds into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling of your choice.

filling options

4.  In a large bowl, toss together the blueberries, halved apricots, orange juice and zest, sugar, tapioca starch, and vanilla. If the filling is very wet, add 1 more tablespoon of tapioca starch.

When adding the filling, pay particular attention to fill the spaces around the rim and around the fruits, leaving some of the pieces of fruit showing.

6.  When ready, bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.

variation

  • replace apricots and berries with seasonal fruits.
  • Replace the all-purpose flour with rice or buckwheat flour.
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1 comment

  • Suzanne

    Dear Stacy

    Thank you for visiting today. I supose great minds watch alike..I have watched larkrise to candleford..I loved it! Have you watched Berkley Square and Cranford..I am sure you will like those too.

    Have a great day
    Warmr regards
    Suzanne

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