Rhubarb and Apple Tart
This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in bone metabolism and bone density. It is also a great source of antioxidants which fight off damage on a cellular level and support the immune system. Almonds, which are used to make the pastry contain high levels of magnesium, which contributes to the structural development of bones.
Servings: 6 people
Ingredients
For the Pastry
- 1 and 1/2 cups ground almonds
- 1 and 1/4 cups oat flour
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
- 1/2 cup coconut oil, melted
- 5 tbsp filtered water
- A pinch of sea salt
- 1 tbsp ground flaxseed
- 1 tbsp arrowroot powder
- 2 tbsp almond milk
For the Filling
- 1 cup of apple, diced into 1 inch chunks
- 1 cup of rhubarb, diced into 1 inch chunks
- 2 tbsp sultanas
- 2 tbsp maple syrup
- 1 tsp arrowroot powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- A pinch of sea salt
Instructions
- To prepare the pastry, add the ground almonds, oat flour, coconut sugar, cinnamon, flaxseed, arrowroot powder and salt to a mixing bowl. Stir well to combine.
- Add the coconut oil and stir well, binding the flours.
- Add the water to the mixture a little at a time until a dough forms. You can add less or more water as required to create a soft pliable dough. Wrap the dough in silicone free baking paper and refrigerate for 15 minutes.
- Whilst the dough is chilling, add all the filling ingredients to a mixing bowl. Stir to combine and set aside.
- Preheat the oven to 180°C/ 160°C for a fan assisted oven.
- Remove the dough from the fridge and press into a 6 inch loose bottom tart tin, so that it is of an even thickness of about 1/2 a centimetre. Set aside the remaining dough.
- Transfer the tart tin to the oven to bake for 10 minutes.
- Remove the pastry from the oven and spoon in the fruit mixture in an even layer.
- Roll the remaining pastry to a half centimetre thickness and cut into shapes of your choice and arrange across the top of the fruit. You can use cookie cutters or slice into strips to create a lattice effect.
- Brush the pastry with the almond milk.
- Return to the oven for 25-30 minutes or until the pastry is golden and the fruit is soft and bubbling.
Notes
Allergens: Nuts (almonds). CNM recommends the use of organic ingredients.
Recipe and photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.
