Apple and yoghurt tart

Name: Apple and yoghurt tart
Cook time: 1 h 30 min
Yield: 6-8
Ingredients: 1 cup rolled oats; 3/4 cup barley flour; 1/4 cup walnuts, finely chopped; 1/2 tsp bicarb soda; 3 tbsp apple or pear-juice concentrate; 3 tbsp milk; 3 tbsp safflower oil; 1 tsp lemon zest

Tony Chiodo

October 19, 2011

Time:1-2 hoursServes:6-8

The pastry is pressed rather than rolled and made with oats, barley flour and walnuts. You'll meet a different texture and wonderful taste sensations.

Ingredients

For crust

1 cup rolled oats
3/4 cup barley flour
1/4 cup walnuts, finely chopped
1/2 tsp bicarb soda
3 tbsp apple or pear-juice concentrate
3 tbsp milk
3 tbsp safflower oil
1 tsp lemon zest

For filling

2 medium granny smith apples, peeled, cored and finely sliced into 3mm lengths
1 tbsp cornflour
1/4 tsp freshly ground cinnamon
2 large free-range eggs
2 drops vanilla essence
3 tbsp apple or pear-juice concentrate
1 cup Jalna biodynamic firm-style yoghurt

Method

Lightly oil and flour a 24cm to 25cm tart pan with a removable bottom.
Place the oats, barley flour, walnuts and bicarb soda in the food processor and pulse until they form a coarse meal.
Place all the wet ingredients, including the zest, into a cup and slowly pour into the dry ingredients with the food processor running. Allow the mixture to form a ball and knead to incorporate all the liquid.
Allow the pastry to rest for 10 minutes before pressing into the tin by hand. Be sure to evenly distribute the pastry so that it isn't too thick at the corners.
Preheat oven to 170C.
Rest the pastry in the refrigerator for 15 minutes.
Remove. Using a fork, prick the dough thoroughly.
Place a sheet of greaseproof paper over the dough and weigh it down with beans or other pulses.
Blind-bake for 15 minutes. Remove, take out the pulses and paper and arrange the apple slices in circles over the pastry.
In another bowl, whisk together the cornflour, cinnamon, eggs, vanilla, fruit concentrate and yoghurt, and pour over the apples. Return the tart to the oven (170C) for 45 minutes or until the apples are tender when pierced.
Cool on a wire rack and gently remove from the pan. Serve warm.