Spelt Apple Tart with Caramelised Cinnamon Pecans
Monday, April 22, 2013
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
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.
Spread the apple mixture evenly into the tart 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.
I adapted this from an amazing blog: http://www.littleupsidedowncake.com