I'm a freelance writer based in Perth, Western Australia, who enjoys writing about the things I love: travel, nature-based activities, the arts, spirituality and creative, fun activities for children.
Published September 17th 2012
Healthy eating has never been so delicious
If you're a vegetarian, a vegan, or you simply want to cook something yummy for a special person in your life who is, then you'll love this delicious fruit tart recipe which I've been making for years. One of my favourite things about this recipe is that it's so versatile. By substituting its various ingredients you can make it suitable for people with all kinds of dietary requirements.
Vegans love it because it doesn't contain any dairy, while people who want to cut down on their sugar can use ghur (palm sugar), stevia or any other substitute. Finally, its base is made from ground almonds mixed with coconut and margarine (or any other kind of butter substitute), and is therefore perfect for people who are gluten intolerant.
Although the fruits which I've used are apples and dates, feel free to experiment with whatever you like, is in season or have excess of. Figs are delicious, as are fresh apricots and blackberries.
INGREDIENTS For the base
1 cup ground almonds 1 cup desiccated coconut cup sugar (optional or substitute, if desired, with an alternate sweetener) 90g margarine
Fruit Filling 8 - 10 large cooking apples 2 cups of chopped dates or figs Sugar or an alternative (as much as desired)
½ teaspoon cinnamon
Combine the ground almonds, coconut, sugar and margarine in a blender until it forms a smooth, firm, dough-like mass. A small amount of water can be added gradually, either in the blender, or afterwards, if the mixture is too dry.
Press the 'dough' over the base and sides of a greased 23 centimetre flan pan, and bake in a 180°C oven for 10-12 minutes, or until lightly golden.
Remove pie flan from the oven and leave to cool.
While the tart's crust is baking, the apples can be peeled, and both the apples and the dates cut into small pieces.
The fruit should then be steamed in a saucepan over a medium heat, until it is soft, and if desired sugar or an alternative sweetener can be added. This mixture can then be used to fill the pie flan. If there's time, I'll let it cool down a little before doing this, but if you're in a rush just go ahead as soon as you're ready.
The tart can then be returned to the oven and baked once again, until the edges are a nice golden brown colour. Check regularly as it bakes, so it doesn't burn.
When the tart's crust reaches the desired colour, it should be removed from the oven, and left to cool.
This fruit tart tastes equally good when served hot or cool. It tastes wonderful alone but can also be accompanied by dairy ice-cream, cream, soya 'ice-cream' or other vegan dairy substitutes.
Am about to make this tart but see that you don't mention the lid of the tart, just the crust. Does the ingredients for the base make enough to be divided into two - ie, the base and the lid, or do I need to make up another quantity for the lid of the tart?
Sorry I haven't replied sooner....I'm out on a farm over the holidays and haven't checked my emails for ages. Well...regarding the tart, usually I don't make a lid. I'm a very lazy cook and generally try to keep things as simple as possible. Also, since the 'dough' is gluten free, even if there was enough left over to do a top, I really don't think it would be able to stick together. An alternative is perhaps to dry roast some dessicated coconut, and sprinkle that on top. That would add a nice finishing touch. However, I've found that the tart is still very attractive in a rustic, earthy kind of way, even without a top.
I hope this is some help, Carole...and once again I'm sorry about not replying earlier.