Exciting news! The Life Holistic has decided to pair up with the team at Ardrossan Batlow Apples to give you seasonal recipes with more of a focus on local, sustainable produce! We are excited to learn more about what is in season and to share that knowledge with you guys, so we can all make food choices with less travel miles and therefore less of a carbon footprint.
The guys at Ardrossan Batlow Apples supplied us with Kanzi apples, a new variety of apple to Australia. All varieties of apples are picked between the months of February and May (end of summer into autumn), however due to popular demand most varieties (like Pink Ladys and Granny Smiths) are in such high demands that growers produce large production volumes to store them and be able to distribute them all year round. Luckily, storing apples is possible naturally and effectively – in fact we have been doing it for thousands of years! Interestingly, the French used to store them in limestone caves because the limestone absorbed the carbon dioxide the apples emitted, preserving them. Ardrossan Batlow Apples uses a similar technology, putting lime in their storage rooms to control the carbon dioxide emissions! Cool huh?!
However, since Kanzi is a variety in its infancy, smaller production volumes mean they are only available until July, so you need to get in quick! Their beautifully balanced sweet and sour flavour is perfect for this recipe. However, if Kanzi is not available to you, any variety of red apple would work. Spark up a conversation with your local fruit dealer to see what is local and what is in season.
You will also notice we have used coconut sugar in this recipe. This is because we have read that coconut trees produce more sugar and use less water than cane sugars. Databases also list coconut sugar as having a lower GI than can sugar (35 compared to 68), which decreases your risk of diabetes and cardiovascular disease. However, it is never as simple as black and white. Some argue that cane sugar is more sustainable. There is little evidence of difference between mineral content. Cane sugar is also produced more locally in NSW and Queensland, whereas coconut sugar is imported from Indonesia. We think you could potentially use any powdered sweetener of your discretion, avoiding anything white and highly processed.
Apple tart plays her role well. She is kind of a sure thing. I would love to say that my ingenuity makes this recipe taste out of this world, but really it’s the ingredients. You can’t go wrong! Play around with it if you like, this recipe leaves room for a lot of creative licence. Serve with a dollop of unsweetened Greek yoghurt or cream to balance the sweetness.
- Sturdy food processor
- Tart pan (we use a round 26cm diameter ceramic tart pan)
- Pan (copper is best for making caramel)
- 1 tablespoon Chia seeds
- 4 tablespoons water
- ½ cup (60g) raw almonds*
- ½ cup (60g) raw macadamias*
- 3 Medjool dates (or dates soaked in water to soften)
- 2 tablespoons (15g) coconut oil (plus extra for cake tin)
- Pinch of sea salt
- 2 red apples, sliced thinly into circles (we used Kanzi’s)
- 50g organic cultured butter (or coconut oil), melted gently
- 1 teaspoon cinnamon powder (plus extra for dusting)
- 1 teaspoon vanilla powder
- 1 tablespoon water
- 4 tablespoons coconut sugar
- Preheat oven to 180 Celcius
- Mix chia seeds and water well in a bowl and leave to absorb while preparing the rest of the base.
- Put almonds and macadamias in a food processor and blend until flour forms (be careful not to blend too long as you will get nut butter!). *See note below.
- Add in dates, coconut oil and sea salt. Blend well. The consistency should be sticky and hold together well. Add more almond flour or coconut oil if mixture is too runny or solid respectively.
- Prepare tart pan by lining with baking paper and brushing with melted coconut oil.
- Press base mixture into pan evenly. Leave in refrigerator until ready.
- In a bowl, mix melted butter with cinnamon and vanilla. Coat apple slices with mixture.
- Take base out of fridge and arrange coated apple slices onto base.
- Put into preheated oven for approximately 40 minutes or until apple is just starting to brown around the edges.
- Dust with extra cinnamon if desired.
- When tart is cooking, in (preferably a copper) pan, mix water and coconut sugar well.
- Bring mixture to boil, then stir continually for approximately 1 minute or until mixture has thickened (this happens quickly so don’t take your eye off it!). Take off heat and set aside until ready to pour onto tart.
- Caramel will harden when off heat, so you may have to heat it (SLOWLY) when ready to pour.
*If you don’t have a very sturdy food processor, you could substitute whole almonds and macadamias for 1 cup (120g) almond meal