My dear friend Luana from benvenutocellini asked me a few days ago, if I could give her some suggestions for vegan cakes recipes. After searching the net and reading many of vegan recipes and articles I was ready for my first vegan cake. I thought I can’t go wrong to start with an apple tart and I’m very happy how delicious it turned out.
Preparation for a 20cm spring or tart pan
For the pastry:
- 100 g spelt flour
- 80 g whole hazelnuts
- 60 g cane sugar
- 80 g vegan butter or margarine
- 1 tablespoon almond milk
Spread the hazelnuts on a baking tray and bake them for about 10 to 15 minutes.
Remove the pan from the oven, let the nuts cool completely and finely grind the hazelnuts.
In a large bowl add the flour, the sugar, the margarine, the almond milk and the ground hazelnuts and gently mix until the dough comes together. The dough should feel a little moist.
Wrap the dough in a plastic foil and let it rest in the refrigerator for about 60 minutes.
For the filling:
- 3 – 4 apples
- 3 tablespoon muscovado sugar
- 1 teaspoon ground cinnamon
- dash of ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 tablespoon Calvados
Peel all of your apples, get rid of the cores and cut the apples in slices.
Add the apple slices to a pan and add the muscovado sugar, ground cinnamon, ground nutmeg, vanilla extract, the lemon juice and Calvados,
Simmer gently the mixture for about 10 minutes on a medium low heat, until the apples are just tender.
Remove from the heat and slow to cool completely.
To assemble the tart:
Preheat the oven to 190° C
Transfer the dough to the tart pan and press it into the pan until the base and sides are evenly covered with a neat layer of dough and pierce with a fork several times. Keep the remaining dough for the crumb topping.
Fill the pastry case with a round of baking paper and add baking beans to weigh it down.
Bake the pastry for 15 minutes on the second lowest rack in the oven, then carefully remove the paper and beans and bake the pastry for 5 minutes more.
Remove the pastry from the oven, arrange the apples in a circular pattern and spoon a little bit of the applesauce over the apples and sprinkle it with the remaining crumb topping.
Bake the tart in a preheated 180° C oven in the middle rack for about 15 minutes.
Spoon the remaining applesauce over the tart and serve the tart warm or cold.
Happy baking!
Reblogged this on Travels with Mary and commented:
Super duper! Now I am really hungry! 🙂
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This look really yummy!
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Apple desserts are my favourites and paired with nuts they’re a match made in heaven! Can’t wait to give this a try!
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Thank you Elyse, let me know how it workend out. Happy baking, Bridget
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Pinning this!! My hubby is vegan and would adore this one!
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Thank you so much, I hope you and your hubby enjoy it! Warmly, Bridget
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Love your addition of macadamia nuts to the tart. Would love a slice warm out of the oven
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Wow, what a kively and nice apple tart, btw what kind of apple do you use, the green or the red one???
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Normally I use red apples, I prefer them not to sweet and juicy. Warmly, Bridget
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Hey…hope you’re ok…haven’t heard from you in a while 🙂
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Hi Shivaay, thank you so much for thinking of me, I’m very well and will be back with blogging soon 🙂 Wish you a wonderful Sunday, warmly Bridget
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The apple tart looks perfect and would work for many who have dietary restrictions. Thanks for sharing!
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Looks so yummy!
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Thank you so much, I’m glad you like it! Warmly, Bridget
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This looks amazing and it’s vegan too!
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Thank you Jess! Warmly, Bridget
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They look amazing 🙂
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Thank you, I’m glad you like it! Warm regards, Bridget
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My dear Bridget…YOUR cake will be ready in a bout 30 minutes!!!!
Thank you again for the inspiration….I will show you my version…..
Wish you a very pleasant Sunday afternoon
warmly, Luana
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I just made some fruit tarts last week and would definitely love to try this variation!
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I love fruit tarts too 🙂 They are so easy and quick to prepare and they taste so nice! Thank you for stopping by, warmly, Bridget
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Bridget, my dear…you are a treasure!!!! Thank you so much!! I must prepare it…!
wonder why I always want to taste what you prepare…oh yes…because my tastes are so very simple: I am easily satisfied with the best….
Thank you again,
warmly – Luana.
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Hi Luana, you are very welcome! I would love to hear how it turns out and how you like it! Warmly, Bridget
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I will absolutely let you see how it turns out!
Thank you again…
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Good evening Luana, I tried out some vegan blueberry – lemon – muffins a few days ago, but they didn’t turned out like I expected…. 😦 I have to confess, it is not so easy to bake without eggs.. 😉 But I will try again and send you some more recipes hopefully 🙂
Here is a lovely blog you might be interested in; it is not Thai food but nice Chinese recipes. I tried out the teriyaki chicken and it was so easy to prepare and absolutely delicious. Have a cheerful evening, warmly, Bridget
http://myeasychineserecipes.com/easy-Chinese-recipes/quick-and-easy-teriyaki-chicken-easy-chinese-recipes/
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I just can’t get over how lovely your photos are! Are they shot at night? Any tips for shooting at night?
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Dear Gayatri, thank you so much, I’m glad you like it! My husband, a passionate photographer, takes the pictures on my blog and he used a torchlight from down to enlight the stand and the rest is available light. He used higher ISO for this and low shutter speed of 1/80 and an aperture of 5.6f. We hope this helps! Warmly, Bridget 🙂
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Oh wow, I really appreciate that, Bridge, thank you so much! Going to see if I can do this. Incidentally, my husband used to take my blog pictures too! Do tell yours he’s a terrific photographer. I’m trying my hand at it these days though 🙂 Maybe a night shoot soon! Happy baking 🙂
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It looks so delicious, and the topping is very tempting – I can imagine myself nibbling away at that with no self restraint whatsoever 😉
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Thank you, I’m glad you like it!
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that’s so yummy!
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Thank you, I appreciate! Warmly, Bridget
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This looks so good, would love a slice now. 🙂
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It was very tasty 🙂 Thank you so much for stopping by, warm regards, Bridget
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Looks lovely, lucky friend ☺️ check out my recipe too as another idea: http://foodbod.wordpress.com/2013/11/09/pecan-crust-apple-pie/
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Thank you Elaine for stopping by. I will check out you blog soon! Warmly, Bridget
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Thank you, Bridget 🌸
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