Apple Walnut Tart (Vegan)
Filling - (this will make enough for 2 tarts or for 1 large pie)
- 2 Ripe Pears, peeled and chopped into 1/8" cubes
- 2 Tart Apples, peeled and chopped into 1/8" cubes
- Juice of 1 Orange
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 C Sugar
- 1 Tbsp Tapioca Starch
Combine all ingredients, except tapioca into a large pot and cook over medium heat. Stir occasionally, until the juices are simmering. Stir in tapioca until dissolved. Set aside to cool while you make the crust.
Crust & Topping -
- 1 C Gluten Free 1-to-1 Flour (I use Bob's Red Mill)
- 1 C Walnuts, finely ground
- 1/2 C Sugar
- 1 tsp Salt
- 1/2 Coconut Oil
- 1/2 tsp Apple Pie Spice
- 1/4 C Oats
- 1/4 C Walnuts, roughly chopped
In a large bowl, combine 1-to-1, finely ground walnuts, sugar, salt, coconut oil and spice. Press together with a fork until it is large crumbly pieces and all ingredients are incorporated. Press 2/3 of the mixture into the bottom of a 9 inch pan (note: I used a tart pan in the photo, but it got stuck, so perhaps a greased and lined springform pan would work better). Cover the bottom and sides of the pan with the crust. Cover with plastic wrap and refrigerate. Mix oats and rough walnuts into remaining dough. Cover with plastic and refrigerate with the crust for at least 30 minutes.
Preheat oven to 350 degrees
Pour 1/2 of the prepared filling into the crust. Crumble the topping over the tart. Bake for 30-40 minutes until edges are brown and center is set.
Refrigerate any leftovers.