Appel-perentaart

Recipes Baking Tarts Wheat-free Sugar-free

Discover how to make a healthy and delicious apple and pear tart with this easy recipe. The tart is sugar- and wheat-free, making it a great choice for anyone looking for a healthier dessert option.

x_ckl_recipe_markerApple and Pear Tart Besides being very simple to make, the tart is naturally sweet thanks to the apple and pear filling. Apple and Pear Tart Dessert Dutch 10 - 12 20 min 30 min 30 min 1 hour 10 min

Preheat the oven to 180°C
In a bowl, combine spelt flour, almond flour, coconut blossom sugar, lemon zest and a pinch of salt. In a separate small bowl, melt the coconut oil.
Add the melted coconut oil, vanilla extract and the water to the flours and mix. Knead the dough well until it forms a smooth mass. Is the dough still (too) sticky? Add a little extra spelt flour.
Grease a springform pan of about 22 cm well with coconut oil, then line the pan with the dough to about half a centimetre thickness.
Bake the base for 15-18 minutes.
Meanwhile, put the applesauce and the pear pieces with the lemon juice and cinnamon into a small saucepan and bring to a boil. Let it simmer until the pear pieces are soft.
Then blend the applesauce and pears with an immersion blender until smooth; make sure there are no (large) pieces of pear left in the filling. Remove the pan from the heat and stir in the arrowroot.
Let the mixture cool for about half an hour. Then fill the tart tin with the apple-and-pear filling and let the tart set in the refrigerator. Optionally decorate with a dusting of cinnamon in a pretty pattern.

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Recipe

Apple and Pear Tart

Besides being very simple to make, the tart is naturally sweet thanks to the apple and pear filling.

Course	Dessert
Kitchen	Dutch
Servings	10 - 12

Preparation time

Preparation time	20 min
Stiffen up min.	30 min
Cooling time	30 min
Total	1 hour 10 min

Equipment

Mixing bowl
Saucepan
Immersion blender
Springform pan
Grater

Ingredients

175 grams spelt flour
120 grams almond flour
2 tablespoons coconut blossom sugar
2 tablespoons vanilla extract
100 grams coconut oil
2 tablespoons water
Zest of half a lemon
A pinch of salt
For the filling
1 ½ jars Puur Moes or Puur Compote van Hak
450 grams pears, chopped
2 teaspoons lemon juice
3 ½ tablespoons arrowroot
2 teaspoons cinnamon

Apple and Pear Tart

Preheat the oven to 180°C
In a bowl, combine spelt flour, almond flour, coconut blossom sugar, lemon zest and a pinch of salt. In a separate small bowl, melt the coconut oil.
Add the melted coconut oil, vanilla extract and the water to the flours and mix. Knead the dough well until it forms a smooth mass. Is the dough still (too) sticky? Add a little extra spelt flour.
Grease a springform pan of about 22 cm well with coconut oil, then line the pan with the dough to about half a centimetre thickness.
Bake the base for 15-18 minutes.
Meanwhile, put the applesauce and the pear pieces with the lemon juice and cinnamon into a small saucepan and bring to a boil. Let it simmer until the pear pieces are soft.
Then blend the applesauce and pears with an immersion blender until smooth; make sure there are no (large) pieces of pear left in the filling. Remove the pan from the heat and stir in the arrowroot.
Let the mixture cool for about half an hour. Then fill the tart tin with the apple-and-pear filling and let the tart set in the refrigerator. Optionally decorate with a dusting of cinnamon in a pretty pattern.

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This apple and pear tart is a wonderfully healthy alternative to a classic tart. The spelt and almond flours give the base a pleasant nutty flavor, while the fresh applesauce and pear filling pairs perfectly with the cinnamon.

Serve the tart well chilled from the fridge for the best result. You can make the tart a day in advance so the filling has time to set properly. Store leftovers covered in the refrigerator.