You know I love the change of seasons. And I plan on sharing a few things you can do in each of them every year. Last year I showed you some cool autumn crafts and ideas to do with your kids. This year, I am sharing an apple and pear tart recipe. I took an apple tart recipe from Green kitchen stories and changed it a bit to my taste. It's really easy to make, vegan and gluten free for those who need to cut their dairies and wheats. But it's anyway very nice for the others too! You can find the original recipe here and below with some tiny twists:
apple pear tarts recipe autumn
You know I love the change of seasons. And I plan on sharing a few things you can do in each of them every year. Last year I showed you some cool autumn crafts and ideas to do with your kids. This year, I am sharing an apple and pear tart recipe. I took an apple tart recipe from Green kitchen stories and changed it a bit to my taste. It's really easy to make, vegan and gluten free for those who need to cut their dairies and wheats. But it's anyway very nice for the others too! You can find the original recipe here and below with some tiny twists:
Ingredients ½ cup gluten free rolled oats½ cup pumpkin seeds (recipe original was sunflower but I think next time I'll use crushed almonds)8 fresh soft dates, pitted2 tbsp olive oil for the crust (original recipe was coconut oil)a pinch of salt4 tbsp almond butter (I used cashew butter!)3 small red apples and two small pears½ lemon, juice1 tbsp maple syrup or runny honey1 tbsp cold pressed olive oil2 tsp ground cinnamonSteps 1. Preheat the oven to 200°C / 400°F.2. Place rolled oats and seeds in a food processor and grind on high speed for about 30 seconds or until you get a crumbly oat & pumpkin seeds flour.3. Add pitted dates, olive oil and salt and blend for another 30 seconds until the mixture comes together to a sticky and crumbly mixture.4. Grease four 4-inch / 10 cm tartlet pans with olive oil (I had three bigger ones and a smaller one). Divide the mixture evenly in the pans and use your finger to flatten it out on the bottom. It should be quite compact. Pre-bake the crust for about 5 minutes.5. Meanwhile prepare the apples by dividing them in half and removing the core. The original recipe uses a food processor. but I used an old mandoline! Squeeze some lemon over the apple wedges to prevent them from turning brown. I also sliced the pear that way but it's trickier because they are softer.6. Add 1 tbsp almond butter ( or cashew like me) on each crust. I then arranged the fruits differently on each tart: one with the thin apple wedges in a circular shape on top. You can tuck in the last piece under the first so it forms a seamless circle. I did the same but alternating pears and apples. And lastly I did a a pear one (you can see on the pictures the really small tart). Brush with maple syrup and olive oil and dust cinnamon on top. I did a fourth one without cinnamon at the request of one of my kid.7. Place the tartlets in the oven and bake for another 10-15 minutes, or until the apples and pears are golden on top. Let cool slightly before serving.8. Serve as they are or with a scoop of vanilla ice cream, nice both ways!I actually ate it with a dollop of plain goat milk yogurt and it was really nice too (but not vegan)!I hope you enjoy this recipe as much as we all did. And of course, some outtakes here:So I hope you enjoyed it and let me know if you tried it. And how it went!