If you want to catch the last of the season’s brambles, this recipe pairs them perfectly with tart apples for a delicious and very pretty tart or tartlette. If you’re too late for brambles in your area, the tart works perfectly well without or you could swap them for another berry of your choice. Don’t be put off by the fact that you have to make your own pastry – it really is easy and if it falls apart just patch it together and press to conceal the cracks – everything will go right in the oven! This is lovely on any afternoon tea table, especially if made in the smaller size, or ideal as a weekend dessert. Serve with ice cream or it’s also just great on its own.
1 kg apples, peeled, cored and finely sliced
50 g agave syrup
1 unwaxed lemon – grated rind and juice
handful of brambles (blackberries)
100 g vegan margarine, melted
70 g agave syrup
100 g ground almonds
drop almond extract
1/2 tsp vanilla extract
small handful flaked almonds to decorate
200 g gluten free plain flour
100 g vegan margarine
1. Make the pastry by rubbing the marg into the flour with your hands. When the mix resembles bread crumbs, add the beaten egg and stir to combine. Line either a 23 cm loose bottom tart tin or several smaller tart tins with the pastry. Flute the edge with your fingers and thumb to make it pretty!
2. Once you’ve sliced the apples, cover them with the lemon juice, rind and agave syrup in a large bowl to prevent them from browning.
3. To make the filling, whisk together all the ingredients in the pan with the melted marg. Pour the mix on top of the pastry before decorating with the apples and top with the brambles and flaked almonds, if using.
4. Bake in a preheated oven at 200°c for 25 to 30 minutes.