PS Royal Apple Tart
Chef: Laura Theodore, Jazzy Vegetarian
Makes: 6 Servings
Prep Time: 1 hr
Cook Time: 1 hr
Cool Time: 40 min
Total Time: 2 hrs 40 min
INGREDIENTS
Apple Topping
3 lg apples (any variety), peeled, cored and cut into 1/2“slices
1 T maple syrup
2 t ground cinnamon
2 t vanilla extract
1/4 cup raspberry preserves with 2 tbsp water optional
Crust
2 medium ripe bananas
1 T maple syrup
1 t vanilla extract
1 t ground cinnamon
1 c rolled oats
½ c shredded unsweetened dried coconut
3T toasted wheat germ or toasted oat bran
¼ c sweetened dried cranberries (see TIPS)
Vegan Bourbon Vanilla Whipped Cream
14 to 16 oz extra-firm regular tofu, drained (sprouted variety is preferable)
3 T maple syrup, plus more as needed
1 t bourbon-flavored or plain vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly coat a 9” round springform pan with vegan cooking spray. (Wipe out excess per Dr. Esselstyn’s directives). Line a rimmed baking sheet large enough to accommodate the springform pan with unbleached parchment paper.
Topping: Put the apples, 1 T maple syrup, 2 t cinnamon and 2 t of vanilla into a medium-sized bowl and stir to thoroughly coat. Let stand, while preparing the crust.
Crust: Put bananas, 1 T maple syrup, 1 t vanilla and 1 t cinnamon into a medium-sized bowl, and mash using a potato masher or large for until almost smooth, but a few chunks still remain. Add the oats, coconut and wheat germ (or oat bran) and stir with a large spoon to thoroughly combine. Fold in the cranberries. Press the crust into the prepared pan, using the bottom of a measuring cup. Artfully arrange the apple slices in a spiral fashion over the top of the crust. Spread 1 T maple syrup over the apple slices, using a pastry brush or teaspoon. Bake for 30 minutes.
Meanwhile, put the raspberry preserves and water into a small bowl and briskly whisk to combine. Remove the tart from the oven and spread the raspberry preserve mixture over the top of the apples, using a small pastry brush or teaspoon. Put the tart on the parchment-lined baking sheet (this will protect your oven from preserves that may drip from the springform pan as the tart bakes). Tent the tart with foil and bake for an additional 15 to 25 minutes, or until the apples are soft and the top is slightly golden.
Remove the tart from the oven and sprinkle the can sugar over the top of the apples. Bake for 2 to 3 minutes. Or until the top is slightly golden. Put the pan on a wire rack. Carefully, run a table knife around the perimeter of the tart, to ensure it does not stick to the side of the pan. Let the tart cool for 10 to 20 minutes and then remove the side of the springform pan.
Let the tart cool for at least an additional 20 min before serving. Serve warm, or cover, refrigerate for 4 to 6 hours and serve cold. Stored covered in the refrigerator, the tart will keep for 2 days.
Vegan Bourbon Vanilla Whipped “Cream”: Put all the ingredients in a blender and process until smooth. Taste and add more maple syrup if a sweet flavor is desired. Refrigerate 2 to 4 hours or up to 24 hours and serve.
TIPS
You may use raisins in place of the cranberries, if desired.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the Jazzy Vegetarian at:
Jazzy Vegetarian , Streaming Online Television Channel: Jazzy Vegetarian TV
