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🍽️ Crunchy Tart with Figs and Apples

346 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt flour (Type 630 or 1050)
• 125 g ground almond kernels
• 125 g maple syrup
• 175 g cold butter
• 1 pinch salt
• 0.5 untreated orange
• 200 g chestnuts (cooked, vacuum-packed)
• 200 ml sour cream (10 % fat)
• 50 g walnuts
• 0.5 tsp cinnamon
• 2 eggs
• 4 fresh figs
• 200 g apples (e.g. Boskop, 1 apple)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
2. 2. Put flour, ground almonds, 75 grams of maple syrup, chunks of butter, and salt into a large mixing bowl.
3. 3. Process the ingredients using the dough hooks of a hand mixer until a crumbly mixture forms.
4. 4. Take about two-thirds of the crumbs and press them evenly into a tart pan to form a small edge.
5. 5. Set aside the remaining crumbs and chill them briefly.
6. 6. Bake the pastry base in the preheated oven for about 10 minutes.
7. 7. Remove the pan from the oven and let the base cool slightly.
8. 8. Rinse an orange under hot water and pat it dry.
9. 9. Finely grate the orange peel and squeeze out the juice.
10. 10. Puree chestnuts together with cream and the orange juice until smooth.
11. 11. Chop walnuts coarsely.
12. 12. Mix the walnuts with one teaspoon of orange zest, cinnamon, eggs, and the remaining maple syrup.
13. 13. Spread the chestnut cream evenly over the pre-baked pastry base.
14. 14. Wash the figs and remove the stem base.
15. 15. Cut the figs into wedges.
16. 16. Wash the apple, peel it, and cut it into quarters.
17. 17. Remove the core from the apple and cut the quarters into thin slices.
18. 18. Distribute the fig wedges and apple slices evenly over the chestnut cream.
19. 19. Sprinkle the tart with the remaining crumbs that have been kept cool.
20. 20. Bake the tart in the oven for another 35 minutes until golden brown.
21. 21. Remove the tart from the oven and let it cool completely.

Nutrition per serving

• kcal: 346
• Protein: 7 g · Fett/Fat: 21 g · Carbs: 30 g