I’m super excited about this week's new recipe. It’s not your typical classic apple tarte tatin. I’ve given it a little healthy ‘Gather & Feast’ makeover ☺. The pastry is made with stone ground spelt flour and gives the tart a lovely crumbly texture and flavour. It’s perfect served with crème fraiche, ice cream or natural yoghurt.
Enjoy the recipe, and let me know how you go!
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Ingredients
RSF, VEG 
1 hr 15 mins 
4-6 - 250g stone ground sifted spelt flour
- 3 tbs coconut sugar
- Pinch sea salt flakes
- 1 tsp cinnamon
- 125g good quality butter, cold
- 1 egg, lightly beaten
- 8 medium sized apples (‘Granny Smith’ or ‘Pink Lady’ apples. I used ‘Pink Lady’)
- 150ml pure maple syrup
- ⅓ cup raw honey
- 60g good quality butter
- 2 whole vanilla beans, split & seeded
- Pinch sea salt flakes
Method
- Preheat your oven to 180 degrees celcius.
- Sift the spelt flour into a large mixing bowl and then add the coconut sugar, sea salt flakes and cinnamon.
- Grate the cold butter into the flour mix.
- Blend the butter into the flour mix with your fingers.
- Add the egg and mix well.
- Gently knead the dough until just smooth and form into a ball.
- Cover the dough ball and place in the fridge to rest for about 30 minutes.
- Once the dough has rested, remove from the fridge and roll into a large circle about ½ cm thick (I find it’s easiest to roll the dough out onto a large piece of baking paper).
- Place the rolled dough back into the fridge to rest while you prepare the apples.
- Peel, core and chop the apples in half, then set aside.
- Add the maple, honey, vanilla beans and butter into a heavy based oven proof frying pan.
- Simmer the maple mixture until the butter has melted, and then for a further 5 minutes.
- Place the apples into the maple mix and simmer for a further 10 - 15 minutes, then remove from the heat.
- Remove the rolled dough from the fridge and place over the warm apple mix, pressing the edges of the dough down and around the apples.
- Place the pan into the preheated oven for 30 minutes.
- Remove from the oven and let sit for 5 minutes.
- Turn out the tart onto a serving plate (be careful as the syrup will be very hot).
- Serve with crème fraiche, ice cream or natural yoghurt. Enjoy!
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