French-style apple tart with Powerlogy Cashew Cream

The inspiration for this quick and delicious tart came from watching our favourite food showman Jamie Oliver.

He even makes this tart in a frying pan, since it uses only a very thin layer of pastry. The main flavour experience and nutritional value come from the apples and POWER ghee, cinnamon and the new cashew cream, which adds a distinctive finishing touch.

In any case, as you know us, we always tune and adapt recipes so that we eliminate gluten in the first place, but also lactose and casein as the substances that most people do not do well with. If combining gluten-free flours is difficult for you, then if you are going to use gluten and stay more classic, we recommend organic plain kamut flour as the best alternative.

Method

1. Mix all the dry ingredients together and add the coconut oil, Power Ghee, the egg and 2 tablespoons of honey. Use your hands until all the ingredients come together into a ball of dough. Then wrap the dough in cling film and put it in the fridge for 30 minutes.
2. Preheat the oven to 180°C.
3. Meanwhile, peel the apples and cut them into thin slices. You can put them into a bowl of water so that they do not turn brown. Grease a tart tin and dust it with flour. Take the dough out of the fridge and press it evenly over the base of the tin with your hands.
4. We used a tin 30 cm in diameter.
5. Melt 2 tablespoons of honey with the lemon juice and cinnamon. Brush half of the mixture over the prepared pastry and keep the other half aside. Lay the apple slices on the pastry. Melt 2 tbsp of Power Ghee and pour it over the apples. Then brush them with the remaining mixture of honey, lemon and cinnamon.
6. Bake the tart for 30–40 minutes, or until the pastry is golden.
7. Melt a tablespoon of homemade apricot jam and spread it over the top of the apples on the tart. Then drizzle the tart with organic Powerlogy Cashew Cream.