In fact, I wrote two blog posts at the same time today. The recipe for the French Apple Thyme Tart got its finishing touch today and is eagerly waiting for you at the bottom of this article. Since so many of you engaged in the vote on Instagram and 80 percent ultimately agreed that today’s post would be sweet and not savoury, the winner was the French apple thyme tart, and on Thursday or Friday a green, vegan, but still filling lunch will follow.
Rain? What was that again?
Today was the first rainy day in what felt like an eternity. When I saw the weather forecast on Saturday I thought “Oh my Gosh, rain! We haven’t had that for a long time. What do you do all day when it’s raining? I have completely forgotten how to deal with rainy days because the sun has been shining here in Düsseldorf for two months in a row. And because I am not a big fan of rainy weather, since Saturday, I have been meticulously preparing myself for the inevitable change in the weather. I bought enough food and above all planned enough to do in case there was no translation deadline for today.
Of new hairstyles and fresh cake recipes
And indeed – there was no deadline today. Fortunately, that gave me the time for the long list of things I wanted to do. Among other things, I cut my hair. However, that was not on the list, but a spontaneous idea that came to me as we walked through the weed control department in the hardware store. Maybe it was an unconscious psychological manipulation – the weeds have to go. Or it was a hint of corona-induced craziness due to too long solitary confinement, against which even protective masks don’t help…
Whatever it was – at least I knew that when I’ll be back at home, the first thing I’m going to do is take the scissors and cut my hair to shoulder length. No more long hair. It’s just too warm and I wanted to try something new. At least for now. But what was said had to be done. I actually like it quite well, I will leave it like that for a while. It is practical. Hair drying is done in no time at all and when I photograph food from above, there are no strands of hair falling into the picture. How simple life can somtimes be.
Dreaming of Travelling and Apple Tarts
Honestly, I wish I could tell you about a new travel project instead of my hair cutting experiments. However, I can’t rule out the fact that more posts will follow that will deal with one or the other little craziness that will happen during this strange time. At the moment I’m thinking about a camper trip through Sweden and Norway. Has anyone done this before? I don’t mean thinking about it, but really, in earlier times, in times where freedom of movement was still part of our everyday life. Feel free to write me a comment and tell us about it. As long as we can’t just do what we want to do, it is certainly fun to dream together and share our stories.
A Tart Pan with a Removable Bottom – A Must Have
A few words about the equipment: A tart pan is actually a must-have for this cake. The best thing is if you have a tart pan with a removable bottom. So you don’t have to worry about the cake breaking when it just comes out of the oven. We have this one from Kaiser with a diameter of 28 cm (affiliate link).
But now: Curtain up! Here comes the French apple-thyme tart:Print
A gluten-free and vegan French apple tart with thinly sliced apples, glazed with homemade orange jelly and fresh sprigs of thyme.
70 g potato starch
205 g almond flour (almond flour or peeled ground almonds)
1 vegan egg (1 tablespoon of crushed flax seeds, 3 tablespoons of water)
2 tablespoons of coconut oil (1 tablespoon of it to grease the mold)
1 pinch of salt
2-3 tbsp maple syrup
1/2 lemon, zest
4 large apples
2 oranges (juice)
1 vanilla bean
2 tbsp maple syrup
100 ml water
2 tsp potato starch
3-4 sprigs of fresh thyme
1 tsp cinnamon
- Preheat oven to 180°C, top/bottom heat. Prepare the vegan egg – mix 3 tablespoons of water with 1 tablespoon of crushed linseed. Now weigh the wet and dry ingredients for the dough, combine and knead well. Mix with the vegan egg. Grease the tart pan with coconut oil and dust with potato starch.
- Press the dough evenly into the tart pan and prick the bottom with a fork (see photo). Pre-bake the crust for 10 minutes without filling and then remove it, but leave it in the pan.
- Meanwhile, peel the 4 apples, remove the core, quarter them and cut the quarters into very thin slices (see photo). Arrange in a circle from outside to inside in the crust. Of course, you can also create a different pattern or cut the slices a little thicker if you prefer to keep it simple. I definitely worked on this shape for about half to three quarters of an hour until it looked like this. Tip: If the apple slices are cut really fine, then they are more flexible and can be pressed into a semicircular shape more easily.
- As soon as the apples are all in the crust, bake the cake again on a medium rack at 180°C for 15 minutes until the edge of the dough is lightly browned and the apples, too (see photo).
- Squeeze out the oranges, scrape the vanilla pulp out of the bean, heat both together with the vanilla bean and 2 tablespoons of maple syrup in a small saucepan and simmer gently for 10 minutes, then remove from the stove. Mix 100 ml of water with 2 teaspoons of potato starch in a separate container and be sure that there are no lumps. Add the starch mixture to the orange juice and bring to a boil, simmer for 1 minute. Stir well. Now the mixture should thicken and should have a jam-like consistency, perhaps a little more fluid than jam.
- Spread the orange glaze evenly over the apples, dust with cinnamon and garnish with fresh sprigs of thyme. The cake can be kept covered in the fridge for two days. Enjoy!
Keywords: cake, tart, apple tart, gluten free pie crust, apple pie, vegan apple pie, gluten free apple pie