Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base

Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base … when you have jars of salted caramel calling your name, imagine the possibilities!! That this is wholegrain, eggless with no refined sugar makes it better. Fruit in it? Yes, that too!

I had buckwheat flour {kuttu ka aata locally}, stewed apples and salted caramel on hand. That tart tin on the counter got me thinking, then this happened. It was fun, a whole lot of fun.

Do you use whole grains and non refined sugars while baking?

I began doing that several years ago when I had my eureka moment waiting for the kids at the bus stop {read several years ago}. I saw daily wagers buying empty calories/local snacks for their mid day meal and strangely that was my moment of awakening.

Raced back home and changed the way I baked forever. That day on, I looked at each recipe with new eyes. Anything that didn’t quite contribute on a nutritional scale was reassessed. My hashtag and driving force became #makehalfyourgrainswhole.

Slowly I began substituting half plain flour with a better whole grain flour. Also began using more pseudo cereals like buckwheat flour which is locally available as kuttu ka aata etc.

Basically it changed the way I looked at my food & in turn removed the monotony of expected results! Do you know what I mean …

Baking being quite fiddly & scientific, I was now really never sure of the taste, how the recipe would hold etc. That in turn gave me more reason to bake, to experiment, to shoot, to find meaning for my blog. I’ve had my share of failures yet, if you don’t experiment, how will you learn!

To cut a long story short, here’s a tart that reflects my way of baking now. Everything from scratch, beautiful natural flavours, inseason & a play of textures. Right from that first bite of the tart, you’ll feel the magic!

Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base

This Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base reflects my way of baking. Everything from scratch, beautiful natural flavours, local ingredients, inseason & a play of textures. Right from that first bite of the tart, you'll feel the magic!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 6 people

Ingredients

  

Buckwheat nut tart shell

• 1/2 cup 60g buckwheat flour/kuttu ka aata
• 1/2 cup 85g walnuts {or almonds}
• 1/4 cup 30g coconut sugar {or brown}
• 2 tbsp 20g cornflour
• Pinch sea salt
• 1/2 cup 50g chilled butter cubed

Apple & walnut filling

• 2-3 green apples cored, peeled, diced
• 1 tsp cinnamon powder
• 1 tbsp coconut sugar {or brown}
• 1/3 cup walnuts chopped

Cinnamon cream

• 150 g cream cheese
• 100 g mascarpone
• 1/3 cup icing sugar
• 1 tbsp cinnamon powder

Instructions

 

Apple & walnut filling

• Place all ingredients in a heatproof bowl and microwave on high for 2-3 minutes, until the apple is just cooked soft but still holds a bite.
• Cool completely. You can make this a day or two ahead. Strain for an excess liquid {Add this to a smoothie, else reduce and pour back over to mix. Any extra moisture will make the base soggy.}

Cinnamon cream

• Place all ingredients in a large bowl and beat on high speed until smooth and firm peaks.
• Chill until required. Transfer to piping bag fitted with a star nozzle if you wish to pipe it over.
• 1 jar salted caramel sauce, room temperature. (Recipe link 1/2 quantity - https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/)

Buckwheat nut tart shell

• Place buckwheat flour, walnuts, sugar, cornflour & salt in jar of processor. Process briefly until you get a fine meal like mix. Add the chilled butter and process briefly to get a breadcrumb like mix. The crumb should come together when pressed together between the thumb and fingertips.
• Turn into 7" loose bottomed tart tin and place in freezer for 10 minutes, while you preheat the oven.
• Preheat the oven to 180C. bake the tart shell for 15 minutes, then cool completely and chill. At this point I usually loosen the shell from the base slightly and then put it back in.

Assemble

• Pour over the salted caramel and spread uniformly
• Spoon over chilled apple & walnut filling, then top with the cinnamon cream.
• You can spread it over evenly or pipe if desired.
• Chill for a couple of hours before slicing. Note: This not a crisp tart shell. It's a soft to bite shell which holds its form quite well.

Keyword baking, dessert, eggless, fruit, glutenfree, homemade, sweet