Saturday 16 December 2017

Indy Power's Apple and Rosemary Tarts

Indy Power Apple and rosemary tart
Indy Power Apple and rosemary tart
Step 1: Press crust into tin
Step 2: make filling
Step 3: Bake

Indy Power

Take a classic dessert, add a Michelin star touch, and you've got an incredible apple and rosemary tart

Apple & Rosemary Tart

I first had apple and rosemary together in an amazing Michelin star restaurant in France. It was an incredible meal from start to finish but the apple and rosemary galette to finish was unforgettable. For my version, the crust is simple and light and lets this gorgeous flavour combination do the talking. Apples are breaking branches at the moment so I've used ones straight from the tree in my mum's garden, no better way to use them up.

Serves 8.

Gluten-free, dairy-free, vegan & paleo-friendly.


For the crust:

240g ground almonds

2 tbsp melted coconut oil

2 tbsp maple syrup

Pinch coarse sea salt

For the filling:

3 medium apples

80ml water

5g rosemary

For the topping:

2 medium apples

1 tbsp coconut sugar


Preheat the oven to 180°C. Combine all of the crust ingredients and mix well until you have a crumbly mixture. Grease a spring form pan with a little coconut oil then press the crust mixture very firmly into the bottom of the pan and up the sides. Bake at 180°C for about 10 minutes just until lightly golden.

Peel and cube three apples and add them to a medium saucepan with the water. Finely chop the rosemary leaves and add them in. Stir and then pop the lid on and let it simmer for about 15 minutes. Take a peek and mash it with a fork a few times throughout.

Spread the filling out evenly onto the cooled crust. Thinly slice the other two apples and arrange them on top. Sprinkle with coconut sugar and pop in the oven at 180°C for about 35 minutes, until the apple starts to crinkle. Serve with coconut cream.

Step 1: Press crust into tin

Step 1: Press crust into tin

Step 2: make filling

Step 2: make filling

Step 3: Bake

Step 3: Bake

Coconutty for sugar

Despite its name, coconut sugar barely tastes like coconut at all and has a gorgeous, subtle caramel taste that makes it irresistible in desserts.

It is, of course, still sugar and so should be used in moderation, but it’s a great alternative to nutrient-void table sugar due to its vitamin C, iron and zinc content, and it’s full of amino acids, too. It also contains good amounts of inulin, which is a type of dietary fibre that acts as a prebiotic, feeding the beneficial bacteria in your gut.

The reason I love it so much for baking is that it gives the best crunchy but really chewy flavour that’s perfect in cookies and bars. It’s also perfect for sprinkling on top of desserts like this apple tart.

Crust for life

You might recognise this crust recipe from my very first column, where I used it for my Dark Chocolate & Almond Tart. I absolutely love it and I use it all the time in loads of different recipes. It couldn’t be easier to make and there’s no need to roll it out or cut it. All you need is a good spring form pan greased with a little coconut oil and it will be perfect every time. Don’t be put off by its crumbly consistency, just press it firmly into your pan and be pleasantly surprised. For savoury recipes like quiche, simply swap the maple syrup for an egg.

Indy loves…

Nutshed (


When you’re not in the mood to make your own desserts, it’s great to know that you can actually buy natural, nutritious treats. Nutshed, based in Limerick’s Mill Market, make the most beautiful and delectable homemade treats without gluten, dairy or refined sugar. You can find their goodies in cafés around the country, too. I pick mine up at Sprout Food Co on Dublin’s Dawson Street (— I can’t resist their raw caramel squares and nutty raw balls — they’re as pretty as they are delicious.

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