Ohhh I do love a good dessert! This blog doesn’t have cupcakes in the title for nothing. Spending a couple of hours in the kitchen languishing over a scrum-didli-umptious sweet treat and watching people cherish every last bite is highly satisfying.
There is nothing better than following up a delicious meal with a decadent dessert. Luckily for me my family also shares my same passion for sweet treats. When they came to visit last weekend for our big family BBQ I thought that I would make something special for them to enjoy.
Normally I would make a sponge cake or cookies, but recently I have been pushing the boundaries a little bit in the kitchen and decided to change things up with a tart. And boy, I’m so glad that I did!
- 1 sweet tart pastry case
- 6 medium sized apples
- 1 cup ground almonds
- 3 tbsps. coconut oil
- 1/4 cup wholemeal spelt flour
- 1 egg
- 6 tbsps. Truvia (powdered stevia)
- 2 tsp. vanilla extract
- 2 cups of fresh or frozen blueberries
- Combine in a bowl the ground almonds, egg, 1 teaspoon of vanilla extract, melted coconut oil, spelt flour and 3 tablespoons of truvia. Set aside to prepare the apples.
- Peel and slice the apples and sprinkle with 2 tablespoons of truvia. Pour the frangipane filling into the pre-made tart case. Lay the apple slices on top of the filling in a concentric circle. Bake the tart in the oven for 30 minutes at 180 degrees or until golden brown on top. Allow to cool before removing from the case.
- As the tart is cooking heat the blueberries in a sauce pan with 1 teaspoon of truvia and vanilla extract until soften and a syrup forms. Leave for a few minutes to cool. Evenly pour the blueberries over the tart and drizzle over the remaining syrup.
- Serve piping hot or cold.
- Cooks tip: to stop the apples going brown squeeze a little lemon juice over them.
I’m actually quite proud with how this tart came out. The addition of truvia means that it’s lower in sugar than most tarts. And if that wasn’t enough you get all of the added health benefits from the coconut oil used in the frangipane filling. Fair enough there is butter and sugar in the shop bought sweet pastry case, but I think this has been compensated for somewhat wit the rest of the tarts components. Anyway, a little butter and sugar doesn’t hurt in my humble opinion. =)
Whether served with whipped double cream, ice cream or custard this is one dessert that will more than satisfy any sweet tooth. There will be empty plates galore. Believe me!
A stupidly tasty dessert that will have everyone talking. It really is as good as it looks:
I had a slice of this with vanilla ice cream and another with a little bit of cream. Hands down I cannot decide which way I liked it best. All I know is that I will definitely be making this dessert for my family for years to come.
What is your favourite dessert to cook for your family? Do you have a favourite tart based dessert?