Apple Crumble Tart
Servings: 8
Ingredients:
For the crust:
1 cup spelt flour
⅛ tsp sea salt
½ Tbsp sugar
⅓ cup cold vegan buttery spread
3-4 Tbsp cold water
For the filling:
4 Ambrosia Gold® apples, peeled and thinly sliced
2 Tbsp sugar
¾ tsp cinnamon
⅛ tsp ginger
For the crumble topping:
½ cup spelt flour*
1 cup certified gluten free oats
⅔ cup light brown sugar
⅛ tsp salt
¼ tsp cinnamon
6 Tbsp vegan buttery spread, cut into small chunks
Directions:
Make the crust:
In a large bowl, combine the spelt flour, salt and sugar. Add the buttery spread and mix using a pastry cutter.
Add the cold water a little bit at a time and mix until the dough just comes together.
Flatten the dough into a disk and wrap with plastic wrap. Place dough in the freezer for one hour.
Preheat the oven to 350º F.
Line a surface with wax paper and sprinkle flour on top. Flour the rolling pin as well. Roll out the dough into a 16-inch circle if you are using a 12-inch tart pan. You can adjust the size of your dough to fit the pan you have.
Put the dough into the tart pan and press it into the sides, removing any excess. Prick the bottom all over with a fork, then bake at 350º for 15 minutes.
While the tart bakes, combine the Ambrosia Gold® apples with the cinnamon, ginger and sugar and set aside.
In a large bowl, place the flour, oats, brown sugar, salt and cinnamon and mix together. Add the vegan buttery spread and mix using a pastry cutter until the mixture becomes a crumb topping.
Remove the crust from the oven and fill with the apples and then place the crumble on top.
Bake the tart at 350º for about 40 minutes.
Let cool before serving.
Recipe by Kelly, The Pretty Bee