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8 January 2015

Apple flower tart with cinnamon

When the holidays with a big variety of fatty food are left in the past and cold winter already there in the window, the only escape seems to be impossible. But we sometimes overreact a lot. A sweet-home-atmosphere is always a good escape. Especially when with light cinnamon flavor:) Apple tart means - minimum dough and maximum apples. Therefore it is a good choice of dessert at any time. Apples are available all year long and the recipe is absolutely easy. So let's start.

3 middle apples
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp coconut oil (may be any other kind of healthy oil you have - walnut, flax seed etc.)
1/2 middle-sized mashed banana
1-2 tbsp cold water
1 tsp cinnamon 
1 tsp brown sugar
1/8 tsp grated nutmeg
pinch of salt

The traditional recipe of a crust is high in saturated fat from butter and sugar. Therefore I strongly advise to use substitutes instead and as a result reduce unhealthy empty calories. Banana is a good alternative to sugar, when mashed. Extra virgin oil and some water will replace butter and add healthy fats.

In a bowl mix both types of flour, salt and grated nutmeg. Add oil and mashed banana. Add one tablespoon of water so that the dough stays together when pressed. If it seems too dry add another tablespoon of cold water.

Mix well and form a ball. Wrap it with plastic foil and put into a fridge for 30 minutes.

Preheat oven to 180° C.

A tart pan 24 cm in diameter would be just perfect for this pie. As I'm only planning to buy one, I used a pizza form and made the pie flatter. Tasty, anyway!

In case you are lucky to have a fluted tart pan, make bigger amount of dough in order to decorate a pie with nice curly sides. In both sides, butter the pan well in advance.

Take dough out of the fridge and make a thin layer in the tart pan.

Wash the apples and peel them. Slice thinly. Put all over the dough layer in a nice flower-form manner beginning from the sides and moving to the centre.

Mix nutmeg, cinnamon and sugar and sprinkle over the apple flower.

Bake for 15-20 minutes until the dough is golden brown and the apple layer begins to get softer and a bit darker.

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