Wednesday, 5 February 2014

rustic apple and pear tarts, with a buckwheat and almond crust

hi everyone, i hope all is well with you and you have a huge smile on your face.

today i want to share a delicious recipe for a healthy dessert - it's gluten free, sugar free, wheat free, and very yummy indeed.

this all come about because the lovely Sainsbury's team contacted me and asked if i'd like to try some new varieties of apple and pears. and of course, i said yes! i love the opportunity to try new things, and also to create a new recipe...

the orchard assortment box arrives, and upon opening smells delightfully of an English orchard.

there are 6 varieties inside, 2 pears and 2 apples. and they look gorgeous! it astounds me that there are over 7,000 varieties of apple out there and over 3,000 varieties of pear, and shocks me that i've probably only tasted about a dozen....

so onto the tasting! i couldn't wait to try them all - i love my fruit raw usually, and that way you can get all the layers of flavour too. 

they were all delicious. i think though my favourite was the Cameo (bottom right), followed by the Rubens (top right). the Jazz and the Kanzi were sweet, fresh and zesty but not as exciting or new a flavour for me. 

the pears were yummy and they were both very different. the Sweet Sensation has a smokey flavour almost, with a melting flesh, and my favourite the Concorde (a combination of Conference and Comice pears) is crunchy and perfect.

what better to do with these apart from make some delicious homemade apple and pear tarts? i wanted to keep the flavours simple, really highlighting the fresh taste of these varieties. i also don't have heaps of time to bake, so it needed to be a quick and easy recipe too!

rustic apple and pear tart recipe
makes 1 large, or 4-6 small tarts

for the crust:
100g ground almonds
150g buckwheat flour
100g butter (or coconut oil)
zest of 1 lemon
1 egg
1-2tsp ginger syrup (from a jar of stem ginger)

for the filling:
2 apples, sliced thinly
2 pears, sliced thinly
1/2 tsp cinnamon
juice of 1 lemon
1 Tbsp cornstarch
1 Tbsp coconut palm sugar
2-3Tbsp unsweetened jam

1 egg, whisked for the wash
1 Tbsp pearl sugar, for sprinkling (optional)
a few fresh thyme leaves (optional)

1. start by combining the dry ingredients for the pastry. then rub in the butter, until if forms breadcrumbs. add in the egg, lemon and ginger gyrup, and bring together into a ball. pop this in the fridge for at least 30 minutes.
2. combine the sliced apples and pears with the cinnamon, lemon juice, cornstarch and sugar.
3. bring the pastry out of the fridge and roll out one at a time into rough circles (divide the dough into as many tarts as you would like). spread the base with the jam, leaving an inch at the edge.
4. pile the fruit mixture on top of the jam, then fold in the edges. you can be as rustic or decorative with this as you like...
5. brush with egg wash, sprinkle with pearl sugar and thyme leaves. 
6. bake in the oven at 180C for 10 minutes, turn down to 160C and cook for a further 15-20 minutes, until golden brown.

cook's notes:
- this pastry is so good! i can't recommend this enough to anyone who is on a wheat and gluten free diet, as it's so simple and tasty, it's also low carb and low GI, and very nutritious, what more could you want!
- you could fill this tart with any other fruit (just be careful of the water content of some), and also make it savoury with onions and cheese, or sweet pepper and courgettes.

i'll still be enjoying these apples raw on salad and maybe in my favourite apple sauce on porridge, but for now i can't wait to eat another of these delish rustic tarts!

currently listening to: the rich roll podcast - how have i not discovered this before?!


  1. Ooooooo those look so pretty and very yummy, thanks for sharing : )

  2. Alissa these look scrumptious! Listen, any chance one day you could do a blog or a vid about the gorgeous homewares and food styling you do? The girlies in my house all admire your eclectic taste a want to know more about were you FIND this stuff and where you get your ideas from! Gemma


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