We finally have an oven! I was hoping to get it in November so I could prepare and post a lot of recipes before holidays, but things didn't go as planned and the oven was put in only couple days before Christmas. At least we had enough time to prepare amazing Christmas dinner for our family.
I don't usually enjoy these gatherings, but this time was a bit different. We told our family that we would only come if there were no dead animals or animal products on the table. They agreed so I had to prepare the feast to impress all the non-vegan family members. This delicious crumbled tart was also served and everyone loved it.
Now that I have the oven I will try to post new recipes more frequently. Happy New Year!
- 200g all purpose flour
- 120g cold vegan butter
- 40g cane sugar
- ½ tsp cinnamon
- 1 flax egg (to 1 tbsp ground flax seeds add 3 tbsp water )
- 380g soy yogurt
- 1 flax egg
- 50g cane sugar
- 1 apple
- 100g lingonberries
- 100g applesauce
- ½ tsp cinnamon
- 120g all purpose flour
- 120g cane sugar
- 100g cold vegan butter
- Zest of 1 small lemon
- Put all dry ingredients in a mixing bowl and whisk until combined.
- Cut the butter into small pieces and add it to the mixture.
- Add the flax egg.
- Crumble everything together with your hands until you can make ball of dough.
- Cover the dough with a plastic wrap and leave for 30 minutes in a fridge.
- Place yogurt, flax egg and sugar in a bowl and mix well.
- Cut apple in slices.
- Place flour, sugar and lemon zest in a mixing bowl and stir to combine.
- Cut the cold butter into small pieces.
- Work in the butter pieces with your hands until the crumbs form.
Assembling the tart
- Preheat your oven to 200° C.
- Line a baking tray with baking paper. (My tray was 24x35cm)
- Spread out the pastry on the baking tray. Make the sides about 2cm high.
- Spread out the applesauce.
- Evenly place the apple slices and sprinkle them with little bit of cinnamon.
- Sprinkle on lingonberries. Leave small handful for topping.
- Now pour the yogurt mixture and level it out.
- Cook the tart for 20 minutes.
- After 20 minutes take it out and sprinkle the leftover lingonberries and crumbs on top.
- Cook for another 20 minutes or until the topping is nice and light brown.