Indy Power: The perfect summer apple tart — with a punchy pecan crunch
The perfect summer apple tart — with a punchy pecan crunch.
Apple Pecan Tart
This is such a lovely, crowd-pleasing dessert for entertaining.
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Gluten-free & vegan
For the crust: 80g pecans
150g ground almonds
60ml melted coconut oil
45ml maple syrup
For the filling: 3 apples
30g coconut sugar
Juice of ½ lemon
1 tsp cinnamon
For the crumble: 30g pecans, roughly chopped
70g gluten-free oats
20g coconut sugar
45ml coconut oil
1. Preheat the oven to 180°C (gas mark 4).
2. For the crust, add the pecans to a food processor and blend until fine. Then add them to a large bowl with the ground almonds and mix well. Pour in the melted coconut oil and maple syrup, and mix well.
3. Press the mixture firmly into the bottom of a greased tart tin and up the sides. Bake for about 7 minutes - you just want to give it a little head start.
4. Peel and thinly slice the apples. Add them to a saucepan on medium heat with the coconut sugar, lemon juice and cinnamon. Cook for about 5-10 minutes until just starting to soften. Pile the apples evenly onto the crust.
5. Add the pecans to a bowl with the oats and coconut sugar. Next add the melted coconut oil and mix well.
6. Crumble the topping over the apples. Bake for about 25 minutes until golden.
Ever wondered what the difference is between cooking apples and regular apples? Not much is the answer. I mostly use my favourite regular apples for all my baking. Technically speaking, cooking apples tend to be larger and more tart, which can be helpful if you want to have complete control over the level of sweetness in a recipe. Personally, for dessert recipes like this, I usually just use the apples I already have on the counter, ones that I enjoy eating on their own. However, for savoury recipes, cooking apples are great as it’s good to be able to balance the amount of sweetness depending on the dish.