Whether it’s the fall or not, vegan apple tart is always a good idea. This tart is a wonderful way to use sour apples and is fairly healthy as well! The base of the tart is made from whole spelt flour, which is a very old variety of wheat that has a mild, slightly nutty and sweet flavor. The caramel layer of this dessert is made from simply from dates, water, and a sprinkle of salt.
Caramel Apple Spelt Tart [Vegan]
For the Base:
- 1 cup whole spelt flour (or whole wheat flour)
- 1/2 cup non-dairy milk
- 1 tablespoon coconut sugar or maple syrup
- Healthy pinch of Himalayan (or sea) salt
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- Coconut oil, for greasing the pan
For the Caramel Layer:
- 7 gooey dates (soak them for few hours if they’re dried)
- 3 tablespoons of water (or more if your dates are not that soft)
- Pinch of Himalayan (or sea) salt
For the Toppings:
- One large sour apple
- Few fresh rowan berries (or other sour berries)
- 1 teaspoon of cinnamon
- Preheat the oven to 360°F. In a bowl, mix all the dry ingredients for the dough and then add the milk. Stir well. Use coconut oil to grease a 6 1/2-inch cake pan. Pour the dough into the pan and set aside while you prepare the caramel layer.
- To make the date caramel, blend the dates, water, and salt in a blender until smooth. Using the fork, swirl the caramel into the top of the dough.
- Peel the apple and cut it into half-moon shaped pieces. Put the apple pieces on the dough – fill in the cake form circle by circle starting from the edge and moving to the middle.
- Top the tart with cinnamon and fresh rowan berries. Place into the oven and bake for about 35 minutes.