Apple and Fig Tart – Tarte aux Pommes

Gluten-free, vegan apple pies made of apricot jam glazed apple slices, on a cinnamony fig and apple compote, in a buckwheat, almond and hazelnut butter crust
Apple pie is such a classic, I was a bit nervous when I started developing this recipe. It is one of those recipes for which you have high expectations: most of us associate a particular taste, scent, spice, memory or person to the dessert.
Luckily no one in my family bakes apple pies so I had the chance to set my own standard for the recipe, without desperately trying to make my version taste like my grandma’s pie.
gluten-free vegan tarte aux pommes
Gluten-free, vegan apple pies made of apricot jam glazed apple slices, on a cinnamony fig and apple compote, in a buckwheat, almond and hazelnut butter crust
I wanted this pie to taste of the last days of summer, a blend of sweet ripe figs and crisp autumn apples, in a crumbly, buttery roasted hazelnut crust. We ate our pies warm from the oven with a scoop of maple pecan ice cream: and just like that, the first cold night of the September didn’t seem so bad after all.
I love recipes that reconcile you with the cold and make you excited about changing seasons.
gluten-free vegan tarte aux pommes 
Gluten-free, vegan apple pies made of apricot jam glazed apple slices, on a cinnamony fig and apple compote, in a buckwheat, almond and hazelnut butter crust
These pies are made of apricot jam glazed apple slices, on a cinnamony fig and apple compote, in a buckwheat, almond and hazelnut butter crust. I love the combination of sweet figs, roasted hazelnuts and crisp warm apples – I hope you enjoy this recipe as much as we did!

gluten-free vegan tarte aux pommes 

Gluten-free, vegan apple pies made of apricot jam glazed apple slices, on a cinnamony fig and apple compote, in a buckwheat, almond and hazelnut butter crustgluten-free vegan tarte aux pommes 

Tarte aux Pommes
Author: 
Recipe type: Dessert
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
*This ingredient list does not follow any special dietary guidelines. Please remember to always check with your doctor whether unknown ingredients are suitable for your specific dietary requirements, and to check with the manufacturer whether ingredients you use are free from allergens/vegan if required.
Ingredients
For the crust
  • Buckwheat flour, 30g
  • Rice flour, 30g
  • Almonds, ground, 30g
  • Raw cane sugar, 30g
  • Hazelnut butter, 40g
  • Olive oil, 2tbsp
  • Almond milk, 2tbsp
  • Salt, a pinch
For the compote:
  • Figs, 4
  • Apples, 3 small
  • Raw cane sugar, ½ tbsp
  • Water, 1 tbsp
  • Cinnamon, a pinch
  • Vanilla powder, 1 pinch
  • Lemon juice, a squeeze
For the finishing touch
  • Apricot conserve, 1 tbsp
Instructions
Prepare the dough for the crust:
  1. Mix the buckwheat flour, rice flour, ground almonds and sugar together.
  2. Add the hazelnut butter and mix well until crumbly.
  3. While mixing, first add the olive oil; then slowly add the almond milk until the batter becomes sticky (you should be able to shape it into a ball).
  4. (Add some almond milk if the texture is still too dry).
  5. Leave in the fridge for 45 minutes.
  6. Preheat the oven to 180C.
Make the apple compote
  1. Dice 3 apples (peeled and cored) and the 4 figs.
  2. Put the apples into a shallow pan with ½ tbsp of sugar, 1 tbsp of water, vanilla, cinnamon and lemon juice.
  3. Simmer over medium heat for 5 minutes, then add the figs.
  4. Cook the mixture until it has the necessary consistency (about 15 minutes).
  5. Mix well, and set aside.
Bake the crust
  1. Lightly grease two small (10cm / 4in) pie/tart dishes, then line them with about half of the dough each: press it down firmly to compact it all around.
  2. With a fork, poke holes on the bottom layers to prevent them from lifting.
  3. Put the dishes in the oven, and bake for 15 minutes. The baked crusts should be lightly golden, firm, crispy and smelling delicious!
Finish the tarts
  1. Spoon the compote into the crusts, then top them with apple slices.
  2. Bake the tarts for an additional 16 minutes, making sure the top layer of apples doesn't burn or get too dry.
  3. In the meantime, heat up the apricot conserve over low heat, to make it more fluid.
  4. Once the tarts are out of the oven, brush the top layer with the apricot conserve to give them that 'French bakery' look!

 

gluten-free vegan tarte aux pommes 

Gluten-free, vegan apple pies made of apricot jam glazed apple slices, on a cinnamony fig and apple compote, in a buckwheat, almond and hazelnut butter crust

 

3 Comments

  1. Pingback : Vegan Apple Tart - Chez Us

  2. by Vicky on October 7, 2013  11:42 pm Reply

    Thank you for visiting my blog, this recipe is beautiful! I can't believe I've not found your blog before either and I can't wait to look at all your other recipes! Though we eat mostly vegan foods, my blog caters for vegetarian recipes (and vegan ones) for people following the Specific Carbohydrate Diet (impossible to follow as a vegan) as well as gluten free diets.

    I wished we lived down in London there's so much more choice in foods and I LOVE wandering around a Whole Foods Market whenever we're there!

    Have a lovely week :)

    • by Cloudberries and Spice on October 8, 2013  9:00 pm Reply

      Thank you Vicky for your sweet comment! Well we clearly share a common interest in wandering around Whole Foods:) Actually I love going to natural food markets in every new city I visit (especially in foreign countries) you never know what you can find!
      Your blog looks like a great resource for gluten free / veg recipes:) /Julia

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