Rustic apple pie with coconut caramel
The apple pie in a more rustic version but just as delicious!
Ingredients
Pate
- 250 g Spelt flour failing that, wheat flour
- 40 g hazelnut powder failing that, almonds
- 85 g light brown sugar
- 175 g softened butter
- 1 pinch of salt
- 1 oeuf
Garnish
- 3 or 4 apples rather sweet variety
- 4 tbsp applesauce
- 1 beaten egg yolk
Coconut caramel
- 200 ml coconut milk small can
- 40 g coconut sugar failing that, whole sugar or brown sugar
- Sea salt
Prepare in advance
- To make the hazelnut shortbread dough: mix the soft butter and sugar in a container to obtain a creamy texture. Add the ground hazelnuts and salt. Incorporate the lightly beaten egg then the flour in several batches. Knead just enough. Form a ball and film. Put 1 hour in the refrigerator.
- To make the coconut milk caramel: in the coconut can, take only the solid part and place in a saucepan. Heat a little then add the sugar, continue on low heat for about 15 minutes, the amber color should appear. Before finishing cooking, add a touch of fleur de sel.
- Preheat the oven to 190 ° traditional heat. Roll out the dough to form a round about 35cm in diameter. The edges are irregular and this is what will give all its charm to your pie. Wash, halve the apples and core them. Slice the apples fairly thinly. Place the compote on the tart, making sure to leave 5cm of space all around for the folding afterwards. Then place the apples on the compote. Fold the edges of the tart on itself, then brush with egg yolk. Sprinkle with a little coconut sugar (or other sugar) and bake for 30 minutes (it should be golden brown). Before tasting, cover with coconut caramel.
Notes
If you find coconut cream instead of coconut milk, that also works.
If you can't find coconut milk or coconut cream, make a classic salted butter caramel :)