We love these sweet sensations, finding them super versatile and as a result we have made them with lots of different seasonal fruit combinations. This recipe is for a cherry crumble tart, but in the summer months on the Island of Vis, in Croatia, we tried a nectarine and saffron filling because of all wonderful fresh nectarines on Vis Island. In Austria during the winter we tried an apple and ginger variation. This spicy warming crumble filling was the perfect way to treat ourselves after a day skiing in the mountains. Cooking with seasonal food and vegetables is something we are passionate about, aiming to reduce the transport emissions of our food source and be mindful of sourcing locally grown food with lower food miles. As a result of being aware of responsible tourism and being conscious of our health, we only cook plant based food at WearActive, which is better for the mind, body and planet.
For the pastry..
240g ground almonds
170g buckwheat flour
80g melted coconut oil
8 tablespoons of brown sugar
8 tablespoons plant based milk
pinch of salt
For the crumble..
2 tablespoons buckwheat flour
2 tablespoons brown sugar
For the filling..
We use what ever fruit in in season, our favourite option is cherry
120ml agave syrup
30g coconut oil
1 teaspoon ground cinnamon
Squeeze of lemon juice
For the cashew cream..
I cup of soaked cashews
5 pitted dates
I teaspoon vanilla extract
To make the pastry, put all the pastry ingredients in a food processor and pulse into a dough. Roll the dough into a ball, wrap in cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 180° and grease a 12 hole muffin tray.
Remove all except about 100g of the pastry from the fridge. Roll the rest on a floured work surface until about 1cm thick. Cut into circle shapes and place into the muffin tray. Bake for ten minutes in the oven until golden, remove and allow to cool.
For the filling, place all the ingredients in a pan and simmer for ten minutes.
Make the topping by putting the crumble ingredients and the reserved pastry in a large bowl and rub together using fingertips until there are no lumps.
To assemble, spoon equal amounts of filling into each pastry case, top with a tablespoon of crumble. Bake in the oven for 10 minutes.
For the cashew cream, drain the soaked cashews and whiz all the ingredients until you have a smooth consistency.
We generally make them with buckwheat flour to keep them gluten free, but they work equally well with normal flour or spelt flour. We have also made this as one large tart instead of mini tarts, which was easier to assemble, tasted equally great, but not quite as cute!