Apple Tart With Oat Crust

Ingredients

• 1egg
• 165 goat flour
• 100 gplain flour
• 1 tbspchia seeds
• 1 tbspdesiccated coconut
• 100 gcold butter
• 30 graisins
• to tastecaramel syrup
• 1apple
• to tastecinnamon
• 1 tspbutter
• to tastebrown sugar

Instructions

1. 1

   Make the dough

   Combine the egg, oat flour, plain flour, chia seeds, desiccated coconut, cold butter and raisins. Knead by hand until a dough forms, then divide it into 8 balls and press them into small tart tins.

2. 2

   Bake the crusts

   Bake at 180°C for 15 minutes. Take the tins out of the oven and let the crusts cool before turning them out.

3. 3

   Blend the mousse

   Once cooked, blend in a blender until smooth.

What is an apple tart?

An apple tart is a baked pastry dessert built around fruit, with versions found in many European baking traditions. This version uses small oat-based crusts and a simply cooked apple topping.

Oat flour gives the crust a more pronounced grain flavour than an all-flour pastry, while raisins and coconut add sweetness and texture. The method also calls for blending the cooked mixture smooth, though it does not specify which cooked components go into the blender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 7g protein, 43g carbs, 15g fat.

The oat flour, plain flour, raisins and apple provide most of the carbohydrates, while butter contributes much of the fat. The egg adds some protein, though the recipe is not especially protein-rich; serve a tart with plain yoghurt if you want a more balanced plate.

The oat crust

Flour balance: oat flour makes up the larger share of the dry ingredients, with plain flour helping form the dough. The egg and cold butter bind the mixture.

Small portions: dividing the dough into 8 balls suggests individual tart shells. Press them evenly into the tins so the bases and sides bake at a similar rate.

Handling the dough

Cold butter: keep it cold when mixing so the dough does not become overly soft as you knead it. Work the ingredients just until they come together.

Shaping: press the dough into the tins rather than stretching it. The recipe does not give a chilling time, so bake once the shells are shaped.

Baking and cooling

Oven cue: bake the crusts at 180°C for 15 minutes, as directed. The recipe gives no colour cue, so use the stated time and check that the shells have set.

Cool before turning out: the crusts are more fragile while hot. Let them cool in their tins before flipping them out.

Apple topping

Thin slices: slice the apple thinly so it cooks through quickly and can sit neatly on the small crusts.

Gentle cooking: the instructions call for cinnamon, 1 tsp butter and brown sugar with the apple. The amount of cinnamon and sugar is not specified, so season to taste.

Caramel and serving

Caramel syrup is listed, but no amount or point of use is given. Add it sparingly if using, so it complements rather than overwhelms the apple.

These individual tarts can be served on their own or alongside plain yoghurt. That keeps the apple and oat flavours in focus without adding another sweet element.

Recipe notes & tips

• Measure the butter cold before adding it to the dough.
• Press the dough into the tins in an even layer.
• Slice the apple thinly so it cooks more evenly.
• Let the crusts cool fully before turning them out.
• Use caramel syrup sparingly, as its quantity is not specified.

Variations

• Extra cinnamon: add a little more to the apple while it cooks for a warmer spice flavour.
• More raisins: increase the raisins in the dough for a sweeter, fruitier crust.
• Coconut finish: scatter a little extra desiccated coconut over the cooked apple.
• Less caramel: omit the syrup or use only a small drizzle for a less sweet finish.

Common mistakes to avoid

• Warm butter: it can make the dough soft and difficult to handle; start with cold butter.
• Uneven shells: thick and thin patches bake differently; press the dough evenly into each tin.
• Turning out too soon: hot crusts can break; cool them before flipping them from the tins.
• Thick apple slices: they may not cook as readily; slice the apple thinly.
• Overdoing the syrup: the amount is unspecified and can overwhelm the fruit; add it sparingly.

How to store

Keep cooled tarts in an airtight container in the fridge for up to 3 days. Reheat briefly in a low oven until warmed through; the crust may soften as it stands.

Frequently asked questions