Apple & Fig Tart with Wholemeal Crust
4 Granny Smith apples
1 tsp ground cinnamon
½ tsp freshly grated nutemeg
4 fresh figs
Juice of an orange
2 tsp milk
1 cup stoneground wholemeal flour
1 tsp + 1tb maple syrip
½ tsp iodised salt
½ tsp apple cider vinegar
- Sift the flour and salt into a mixing bowl, adding back to the bowl any fibre rich pieces left in the sieve. Using butter straight from the fridge, cut it into small cubes and add to the flour. Using your fingers rub the butter and flour together until it resembles fine breadcrumbs.
- Add the milk, 1 teaspoon of maple syrup, the apple cider vinegar and 1 tablespoon of ice cold water and, using your hands, mix into the flour/butter crumb until the mixture comes together into a dough. Compress into a ball and then flatten slightly into a disc. Wrap in cling film and pop it into the fridge to chill for at least 30 minutes.
- Meanwhile core the apples, leaving the skin on (this is where many of the nutrients are) and chop. Place them in a pan with the cinnamon, nutmeg and 4 tablespoons of water. Bring to a simmer and allow to cook, stirring occasionally, for about 10 minutes until soft. Slice the figs.
- Preheat the oven to180 degrees C.
- Lay out a piece of baking paper. Place the pastry dough on top and layer over a sheet of cling film – this will stop the pastry sticking to your rolling pin. Roll out the pastry to a thin disc. Lift using the baking paper and place onto a baking sheet.
- Spoon the apple mixture onto the pastry and spread out evenly. Layer over the sliced figs. Mix the orange juice with a tablespoon of maple syrup and pour over the figs, making sure you cover completely. Fold the edges of the pastry slightly over the pie filling
- Place in the oven and bake for 60 minutes or until golden brown.
Recipe courtesy of Dr Joanna McMillan.