Our resident healthy food blogger, Mystee, had us drooling over her latest recipe! We can’t wait to try it, though we can’t guarantee the result will look as great as hers does. – Highline
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In this gluten-free dessert, cardamom scented apples studded with blackberries are piled onto an almond flour pie crust. Pears also work well in this tart.
If perfect pastry isn’t your forte, remember that Galette refers to a rustic, free-form tart, so the style is up to you!
Crust:
2 cups almond flour (2 100g. bags of finely ground almonds)
2 tbsp. coconut oil, cold and cut into pieces
2 tbsp. agave syrup
1/8 tsp. baking soda
Pinch of sea salt
Filling:
1 tbsp. coconut oil
6 medium organic apples, peeled and thinly sliced
8 blackberries
1 tbsp. agave syrup
1/4 tsp. freshly ground cardamom
Directions:
Photo courtesy Mystee Maisonet.
To make the crust, combine all crust ingredients in a food processor and process until the mixture begins to form a ball. Flatten the ball of dough between two large pieces of plastic wrap and then roll gently with a rolling pin between the layers of plastic into a 12 inch disc. Transfer the dough between the plastic onto a large cookie sheet. Set aside while you make the filling. You may want to pop it in the fridge for a few minutes to firm up a little before filling. If it gets too cold, the dough will break as you fold the edges so just chill it slightly if it is too sticky.
To prepare the filling, melt the coconut oil in a saucepan over medium heat. Add the apples, agave and cardamom. Saute for 3-5 minutes just until the apples are beginning to soften. Remove from the heat and allow to cool.
Preheat oven to 325 F.
Remove pastry from the fridge. Peel off one side of the plastic wrap and lay pastry side down on your cookie sheet lined with parchment paper. Remove the other layer of plastic wrap.
Pile the apples and blackberries in the center of the pastry leaving a 3 in. border on the outside. Use the parchment paper to help you curl the edges of the pastry up over the tart. There will be no pastry in the middle and the fruit will be exposed. Bake for 20 min. until the crust is golden. Allow to cool slightly before slicing.
Serves 4-6 (sometimes 2 in our family!)
Photo Meghan J. Ward
Highline wanted to give this recipe a whirl. We changed up the fruit and tried it with mango and strawberry – yum! Be sure to follow the directions of using a food processor. We used a hand mixer and the pastry dough wouldn’t bond (we added some cold water to fix that one). We finished ours off with a raw cocoa syrup. It doesn’t look quite as photogenic as Mystee’s (not pastry experts!), but we thought we’d include it.
Thanks for the idea, Mystee! Our stomachs were happy.
