Almond & apple tart
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Vegan blueberry & lime tart
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 6 hrs chilling and cooling
- More effort
- Serves 8
Skip to ingredients
For the base
- 3½ tbsp vegetable oilplus extra for the tin
- 100g rolled oats
- 100g ground almonds
- 2½ tbsp maple syrupor honey
For the berry layer
- 250g blueberries(fresh or frozen)
- 1 limeand 1 lemon, zested and juiced
- 2 tbsp maple syrupor honey
- 3g agar powder
For the filling
- 50g blueberriesplus extra to serve
- 50g maple syrupor honey
- 1 lemonzested
- 250ml plant-based milk(we used oat milk)
- 2 tsp vanilla bean paste
- 3g agar powder
- ½ tbsp cornflour
- 1 limezest pared into strips, to serve
- edible rose petalsto serve (optional)
Nutrition: Per serving
- kcal258
- fat13g
- saturates1g
- carbs27g
- sugars16g
- fibre3g
- protein5g
- salt0.04g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the oats in a food processor until coarsely ground. Add the rest of the ingredients along with a pinch of salt and pulse to combine. Firmly press the mixture into the bottom and sides of the tin. Bake for 8-10 mins until golden brown. Leave to cool completely.
step 2
Meanwhile, make the berry layer. Put the blueberries, citrus zest and juice, maple syrup and 150ml water in a small saucepan and simmer for 15 mins over a medium heat until the berries are soft. Blitz to a purée using a hand blender or food processor, then pass through a sieve and return to the pan (you should have 300ml liquid). Dissolve the agar in 100ml warm water, add to the pan and simmer for 2 mins. Leave to cool for 10 mins, then spread over the pastry base. Chill for 1 hr until set.
step 3
For the filling, put the blueberries, syrup and lemon zest in a small pan and cook for 5 mins over a medium heat until soft. Blitz using a hand blender or food processor, then pass through a sieve. Return to the pan along with the milk, vanilla, agar (dissolved in 4 tbsp warm water), cornflour and a pinch of salt,
and whisk to combine. Cook over a medium heat for 2 mins, then cool, stirring occasionally. Pour over the cooled tart. Chill for 5 hrs or overnight. Decorate with more berries, lime zest and rose petals, if you like. Will keep chilled for two days.
