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Rhubarb and Apple Tart

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Rhubarb and Apple Tart

This delicious rhubarb and apple tart has a sweet fruit centre and is encased in a crisp and golden pastry. Rhubarb packs plenty of vitamin K which is important in bone metabolism and bone density. It is also a great source of antioxidants which fight off damage on a cellular level and support the immune system. Almonds, which are used to make the pastry contain high levels of magnesium, which contributes to the structural development of bones.
A warming spring dessert served with a vegan custard or ice cream!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 6 people

Ingredients

For the Pastry

  • 1 and 1/2 cups ground almonds
  • 1 and 1/4 cups oat flour 
  • 1 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 cup coconut oil, melted
  • 5 tbsp filtered water
  • A pinch of sea salt
  • 1 tbsp ground flaxseed 
  • 1 tbsp arrowroot powder
  • 2 tbsp almond milk

For the Filling

  • 1 cup of apple, diced into 1 inch chunks 
  • 1 cup of rhubarb, diced into 1 inch chunks
  • 2 tbsp sultanas 
  • 2 tbsp maple syrup 
  • 1 tsp arrowroot powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon 
  • A pinch of sea salt

Instructions

  • To prepare the pastry, add the ground almonds, oat flour, coconut sugar, cinnamon, flaxseed, arrowroot powder and salt to a mixing bowl. Stir well to combine. 
  • Add the coconut oil and stir well, binding the flours.
  • Add the water to the mixture a little at a time until a dough forms. You can add less or more water as required to create a soft pliable dough. Wrap the dough in silicone free baking paper and refrigerate for 15 minutes.
  • Whilst the dough is chilling, add all the filling ingredients to a mixing bowl. Stir to combine and set aside.
  • Preheat the oven to 180°C/ 160°C for a fan assisted oven.
  • Remove the dough from the fridge and press into a 6 inch loose bottom tart tin, so that it is of an even thickness of about 1/2 a centimetre. Set aside the remaining dough.
  • Transfer the tart tin to the oven to bake for 10 minutes.
  • Remove the pastry from the oven and spoon in the fruit mixture in an even layer.
  • Roll the remaining pastry to a half centimetre thickness and cut into shapes of your choice and arrange across the top of the fruit. You can use cookie cutters or slice into strips to create a lattice effect.
  • Brush the pastry with the almond milk.
  • Return to the oven for 25-30 minutes or until the pastry is golden and the fruit is soft and bubbling. 

Notes

Allergens: Nuts (almonds). CNM recommends the use of organic ingredients.
Recipe and photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.

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