• Lara Flanagan

Apple & Caramel Tart

Updated: Apr 13, 2020

I tend to go through phases, and I am currently addicted to pastry. Melt in your mouth, crumbly pastry is still a revelation to me as when I first started pursuing a plant-based diet due to my MS-related health challenges, I thought buttery type pastries would be a thing of the past. I am so glad I never gave up the search and went through endless versions of rock-hard crap before I found this olive oil pastry. I am also a big fan of apple. Apple tarts, apple pies, apple turnovers, apple anything. Tiney once bought me two Sara Lee Apple High Pies for my birthday and we sat down and scoffed the lot.

So, this divine apple tart is for Tiney. The pastry takes a while in that you need to chill the ingredients, let it rest in the fridge and it has a long cooking time. A perfect activity to stretch out over time while you are in isolation and spending the day fantasising about dream cottages and having coffee and vino with friends.

Apple & Caramel Tart

Olive Oil Pastry

The key to this pastry is to keep everything cold. When cold, the pastry is easy to work with. You can even make it the day before if you are organised enough and let it chill in the fridge overnight.

About an hour before beginning the recipe, pour the olive oil into a container and place it in the freezer. Freeze until congealed.

I use a food processor when making the pastry. I find it is fast and easy and it keeps everything cool.

2 ½ cups plain flour

A pinch of salt

2/3 cup olive oil – partially frozen, see above

4 – 8 tablespoons iced water

1 tablespoon apple cider vinegar

In your food processor, place the flour and the chilled olive oil and then process until the mixture resembles breadcrumbs. In a cup mix 4 tablespoons of the water with apple cider vinegar. Pour into the processor whilst it is processing and then add additional water until mixture forms a ball. Wrap the dough in cling film and refrigerate for at least 30 minutes

After 30 minutes, pre-heat the fan-forced oven to 180 degrees Celsius. Roll out the pastry and use it to line a 10-inch loose bottomed fluted tart try. Once the shell is lined with the pastry, prick the bottom with a fork, cover with baking paper and pie-weights and blind bake for 30 minutes. Remove paper and weights and cook for a further 10 minutes.

Make caramel syrup and prepare apples while pastry is cooking.

Leave oven on while assembling tart.

Caramel Syrup

100-gram brown sugar

125 ml almond milk

A pinch of salt

Spread sugar on the bottom of a dry pan and place on stove top and heat over low temperature.

Allow sugar to melt and caramelise.

Add warmed almond milk and heat over low temperature.

Be careful as when you add the milk it can be inclined to splutter and bubble.

Don’t be alarmed if some of the caramel turns into hard lumps.

Keep stirring over low heat and these will dissolve until you get a lovely smooth caramel.

Tart assembly:

10 – 12 granny smith apples.

Cinnamon Sugar – make using ½ a cup caster sugar and 2 teaspoons ground cinnamon

Peel, core, half and thinly slice apples

Layer apple slices around tart shell and pour caramel syrup over apples.

Bake for 30 minutes, then sprinkle with cinnamon sugar and bake for a further 10 minutes.

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