Spelt Apple Tart with Caramelised Cinnamon Pecans

Monday, April 22, 2013
People have been complaining that I don't have enough desserts on my blog (you know who you are), so here is my previous attempt at a semi-healthy dessert!

As you'll begin to realise, spelt is a common ingredient in my house and I'm determined to convert you all!

YOU WILL NEED:

FOR THE BASE:
1 3/4 CUPS SPELT FLOUR
3 TBSP RAW SUGAR
1 1/2 CUPS BUTTER OR DAIRY FREE MARGARINE
1 TSP SALT
3 TBSP WATER

FOR THE FILLING:
4 LARGE APPLES (SLICED AND PEELED)
1/2 CUP RAW SUGAR
2 TBSP SPELT FLOUR
1/4 TSP SALT
1 1/2 TSP CINNAMON
JUICE OF 1 LEMON
1/4 CUP RAISINS

FOR THE PECANS:
1 CUP PECANS
2 TBSP MARGARINE
1/4 CUP RAW SUGAR
2 TSP CINNAMON
1 TSP SALT








Pre-heat oven to 200 Degrees C or 400 F and grease a tart dish with butter.

In a large bowl, mix together the flour, sugar and salt for the dough. Beat the butter in a separate bowl and once smooth add to the flour mixture. The mixture should be quite crumbly. Slowly add the water until it forms a dough.

Form the dough into a ball. Cover and refrigerate for 30 minutes.


Meanwhile, in a large bowl, add the lemon juice to the apple slices. Mix the rest of the ingredients (except for the raisins) in a smaller bowl and then add to the apples. Make sure the apples are evenly covered. Add the raisins last and mix.
On a floury surface, roll the dough with a rolling pin to approximately 4 mm. Carefully, lift the sheet of dough and flatten it in to the tart dish. Do not cut the edges but make sure the dough is flattened to the bottom and sides of the dish.




Spread the apple mixture evenly into the tart dish.
Cut the excess dough off from around the edges of the dish.
Roll out the excess dough and with a heart shape cookie cutter or shape of your choice cut out 6-10 pieces (depending on size of cutter).

Place pieces around edge of tart.

Mix all of the ingredients for the pecans in a bowl.


Spread evenly on a baking tray and sprinkle with a pinch of sea salt.

Bake the pecans together with the tart, removing after 15 minutes.

Bake the tart for 40 minutes.

Before serving sprinkle the roasted pecans on parts of the tart not covered by the dough. Bake for 10 minutes. Dust with icing sugar and serve warm with ice cream.

Enjoy!

<3 Emanuelle




I adapted this from an amazing blog: http://www.littleupsidedowncake.com