I love this recipe from the bottom of my tart…

Ingredients

Filling:

  • 2 free range eggs (or swap to chia eggs)
  • 3/4 cup freeze dried plum slices
  • 250 ml Raglan Food Co coconut yoghurt – Boysenberry
  • 2 tbsp honey

Pastry:

  • 1 cup gluten free flour
  • 64 g Olivani (or equivalent)
  • 1 free range egg (or swap to chia egg)
  • 1 tbsp cold water
  • 1 squeeze of honey
  • 3 drops of vanilla essence
  • 1 cup shredded coconut
  • 4-5 green apples

Method

  1. Preheat oven to 200°C.
  2. For the pastry combine the butter (softened not melted), honey, egg, vanilla and water in a bowl. Mix together.
  3. In a separate bowl combine the flour and coconut, then add to wet ingredients.
  4. Once this is all mixed together cover and place in the fridge (this step is very important).
  5. For the filling add the yoghurt, eggs, and honey in a bowl.
  6. Take the dried plum slices and crush them up using a sieve, or in a blender/food processor if they are not crumbly enough to do by hand.
  7. Add this powder to the bowl and mix together.
  8. Peel 4-5 green apples and slice up into quarters.
  9. You can thinly slice them using a knife, or if your cheese grater has a slicing section this works really well to evenly and thinly slice the apples.
  10. Remove the pastry from the fridge and roll out onto a floured surface, making it thick enough to cover the whole tin so it won’t break.
  11. Line the tin with the pastry. Use a knife to tidy up the edges and fill in any holes.
  12. Place the apple slices in the pastry base so they form a rose shape, make sure the apples stand up as much as possible.
  13. Pour the filling in and allow it to sit so that the filling can reach the bottom.
  14. Place the tart in the oven and bake for 30 minutes or until golden brown.
  15. Enjoy!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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