|Serves: 6 people||Recipe course: Desserts||Preparation time (min.): 5||Cooking time (min.): 50|
For the pastry:
175 g plain or gluten-free flour
20 g caster sugar
75 g vegan butter
¼ tsp salt
2 Tbsp cold water
For the filling:
90g vegan butter
280g golden or maple syrup
40g light brown sugar
2 tbsp lemon juice
Zest of ½ a lemon
¼ tsp salt
For the topping:
6-8 medium red apples
2 tbsp lemon juice
Apricot jam, mixed with a little water
For the cinnamon cream (optional):
1 can full-fat Coconut milk (chilled overnight)
2 Tbsp Icing sugar
1 tsp cinnamon
1. Start by making the pastry. Attach the 5L bowl to the machine and fit the K-Beater.
2. Add the flour, sugar and butter directly into the bowl, then mix for 1 minute on speed 2 until the mixture resembles fine breadcrumbs.
3. Whilst the machine is running on speed 2, add the cold water and mix for a further 30-50 seconds to form a dough, add a little more water if the mixture is too dry.
4. Cover and chill in the fridge for 30 minutes.
5. Meanwhile, make the tart filling. Attach the 7L EasyWarm bowl to the machine and fit the creaming beater.
6. Add the butter, syrup, sugar, lemon zest and juice and salt, then select temp setting 9, stir speed 3 for 6 minutes.
7. Once melted, add the breadcrumbs. Start the machine on Min speed, then increase to speed 2 to combine. Set aside whilst you line the tart case.
8. Retrieve the chilled dough from the fridge and preheat the oven to 190ºC.
9. Roll out the pastry to a thickness of 5mm and then line a 23cm/9” fluted tart tin with the pastry.
10. Prick the base all over with a fork, then return the pastry case to the fridge for a further 20 minutes.
11. Line the pastry with greaseproof paper and add the baking beans. Place in the preheated oven for 15 minutes. Remove the baking beans and greaseproof paper, then bake for a further 5 minutes.
12. Remove the pastry from the oven and reduce the temperature to 180ºC.
13. To make the topping, fit the thin slicing disc to the food processor attachment then attach to the high-speed outlet.
14. Cut the apples in two, cutting either side of the core to fit into the feed tube.
15. Guide the apples down the feed tube with the machine running at speed 3 to slice, then remove the food processor attachment from the high-speed outlet.
16. Half fill a large saucepan with warm water and lemon juice, place over a medium high heat and add the apple slices. This prevents them from browning.
17. Cook for 5-10 minutes until softened, then drain the apple slices through a sieve.
18. To assemble, retrieve the syrup filling and spread onto the cooked pastry case.
19. Line the edge of the tart with overlapping apple slices.
20. For the apple roses, overlap 7-8 apple slices in a row and then roll up tightly to form a rose. Place the apple rose into the tart, starting at one side of the tart, then prop each rose against the last for support.
21. Repeat this process until the tart is filled with the apple roses.
22. Place the tart in the oven and bake for 25-30 minutes until the apples are lightly coloured.
23. Once baked, mix apricot jam with a litter water, then glaze the tart and leave to cool before serving.
24. To make the optional whipped cinnamon cream, retrieve the overnight chilled can of coconut milk from the fridge. The liquid and coconut solids should have separated.
25. Add the cream from the coconut milk to the 5L bowl along with the sugar and cinnamon. 26. Fit the whisk and start the machine on Max speed for 4 minutes until thickened.