Vegan Apple Lavender Tart
Vegan Apple Lavender Tart
Pink
Lady Apples are beautiful, crisp, tangy-sweet and perfect
for baking! This delightful vegan tart makes a wonderful Thanksgiving
and Christmas holiday dessert in place of traditional pies. In addition, you can make it with other apple varieties and
also pears as a dessert for any other occasions and enjoy it with tea, dark roast coffee, espresso or dessert wine!
So, let’s get started
with the recipe!
| INGREDIENTS |
1 Stick melted unsalted vegan 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
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
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