Plant-Based Recipe: Apple Lavender Tart

 

Apple Lavender Tart 

Apple Lavender Tart 

Pink Lady Apples 

Organic Culinary Lavender Buds 

Plant-Based White Chocolate 

 French Dessert Wine 

This delightful plant-based tart uses crisp, tangy-sweet Pink Lady apples, making it a wonderful alternative to traditional pies for Thanksgiving and Christmas. It can also be made with other apples or pears for a dessert suitable for any occasion, and it pairs perfectly with tea, coffee, or dessert wine. 

So, let’s get started with the recipe! 

| INGREDIENTS |

3 Medium Pink Lady apples cored and sliced 1/4" thick (in a bowl toss apples with 1 tbsp. lemon juice to prevent oxidization)
1 Stick melted unsalted plant-based butter 
1 Cup spelt white flour or all-purpose flour
1 Cup almond flour
1/2 Cup freshly squeezed orange juice
1 Tbsp. orange zest
1 Tbsp. baking powder
3 Tbsp. white sugar (2 for the batter and 1 to sprinkle over the buttered parchment paper on the bottom of the pan)
1/2 Tsp. organic culinary lavender buds finely chopped
2 Tbsp. Grand Marnier (optional)
2 Tbsp. crushed dried freeze raspberries
2 Tbsp. chopped vegan white chocolate
1 Tbsp. chopped salted pistachios

One 9-inch Springform cake pan
Parchment paper

| INSTRUCTIONS |

 

Preheat the oven to 375 degrees F.

Step 1 - Line the bottom of the springform pan with a round parchment paper, brush it with melted butter and sprinkle 1 tbsp. sugar.

Step 2 – In a medium size bowl combine spelt white flour or all-purpose flour, almond flour, baking powder, sugar and lavender buds and whisk 3 times.

Step 3 – In a small bowl combine orange juice, zest melted butter and grand marnier and whisk 3 times.

Step 4 – Pour wet ingredient over the dry ingredients and lightly whisk until all ingredients are well combined (a few times only, do not over whisk).

Step 5  - Arranged sliced apples on the bottom of the pan and then pour the batter over the apples. Spread the batter with a spayula

Step 6 – Bake the tart at 375F preheated oven for 45 minutes.

Step 7 – Remove the tart from the oven, transfer to a cooling rack for 30 minutes. Run the tip of a knife around the inside rim of the pan, unclasp the pan,  center a serving plate over the tart; carefully invert the tart and plate. Remove the pan and peel off the parchment paper. Let the tart cool for additional 30 minutes, then sprinkle the crushed dried freeze raspberries, chopped pistachios and white chocolate.

Happy Baking!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor 
Event Caterer
Lavender Design + Cuisine

 

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