In this Vegan Tart I tried to blend my favourite autumn flavours like chesnuts, apples and plums.
It’s very low in gluten and sugar and has no animal proteins or fat, therefore very light.
(lactose free, eggs free)
230 gr chesnuts flour
70 gr self raising organic flour
100 gr soy margarine
5 tb spoons barley malt
100 gr soft tofu
300 ml apple preserve (use your favourite fruit as long as it blends well with the pastry)
apples to decorate
Place the 2 flours, the tofu (already finely crumbled), the malt and the margarine into a large bowl.
Rub all the ingredients together with your fingertips working as quickly as possible to prevent the pastry from becoming warm.
Wrap in clingfilm and leave in the fridge to rest for at least 30 mins.
You can use a food processor to make the dough is you like.
Have 2 sheets of parchment paper ready.
Unwrap the pastry onto the first sheet, squash slightly with your fingertips, then place the second sheet on top and work with a rolling pin until the base is roughly 0.5 to 1 cm thick.
Remove the top paper, place in a round baking tin, level the edges, pierce the bottom with a fork and finally spoon over the apple preserve.
In the meantime slice half an apple, mix 1 teaspoon of barley malt with 1 teaspoon of water and leave the sliced apple to soak the juice. Drain well.
Decorate your tart with the apple slices, sprinkle some sugar and cinnamon on top and bake for approximately 30/35 min in a non ventilated oven @ 180C.
This post is also available in: Italian