Free Healthy Recipe - Apple and Hazelnut Tart

Dairy free, Low GI, Low sugar, Wheat Free

Copyright John Paul Urizar

I remember my first attempt at making pastry using hazelnut meal. It was 20 years ago and I was trying to recreate a recipe from a chef at one of London's leading cooking schools. Without the mod cons of a food processor, the pastry ended up as hard as concrete with successful attempts to cut through it sending the tart off the plate and across the room at a great speed.
Not to put you off though, it's delicious and simple. With the help of a food processor!

½ cup hazelnuts, ground
2 tbsp maple syrup
¼ cup corn oil
¼ cup water, iced
30 grams hazelnuts, roughly chopped
¼ tbsp cinnamon, ground
2 tbsp maple syrup, to glaze

Preheat oven to 180 degrees Celsius.
Mix the flour,and ground hazelnuts in a food processor. Add the maple syrup and corn oil slowly and process until the mixture resembles breadcrumbs. Add the cold water and continue to process until it forms a stiff dough ball. Place the dough in a plastic bag and refrigerate for 20 minutes. Roll out evenly and line a flan dish. Prick with a fork, cover with foil and weight with dried beans. Blind bake for 10 minutes. Remove the weights and bake for a further 10 minutes. Set aside to cool.

While the pastry is cooking, slice the apples leaving the skin on. Pile the apples into the pastry shell and top with chopped hazelnuts. Combine the cinnamon with the maple syrup and brush over the apples. Cover and bake for a further 10 - 15 minutes.

Note: To ensure it doesn't go rancid, store ground hazelnut in the fridge in an airtight container.

Makes 6 servings

Scale recipe to serves

Prep Time: 50 mins
Cooking Time: 15 mins
Ready in: 1 hr 10 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1480 kj
Calories 354 kcal
Fat 17.5 g
Saturated Fat 1.7 g
Total Carbohydrate 44.4 g
Total Protein 7 g
Fibre 5 g

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