PKD Recipes

Tart Ingredients
½ C. spelt flour
2 Tbsp walnuts
2 Tbsp olive oil
2 Tbsp ice cold water

Tart Preparation
Process all but the water  in a food processor.  Slowly add the water, a tablespoon at a time, through the food processor opening. Continue adding water just until the dough clumps together. Stop the processor. Turn out on a floured board. Divide into (4) four equal portions. Roll out until thin, dusting with flour as you roll. Line a tart pan or 4 small baking dishes with the tart dough. Bake at 360º for about ten minutes until golden in color.

Apple Filling
Ingredients
4 apples skinned cored sliced thin
2 Tbsp tupelo honey
Dash cinnamon
1 tsp vanilla
Apple juice as needed

Preparation
Put all the apple filling ingredients in a pan on the stove while the tart shells continue baking. Simmer all together and taste for sweetness. Add more tupelo honey if needed. Cook about twenty minutes until apples are soft. Add apple juice to cover the apples. If mixture is too sweet or tastes a bit bland, add a squeeze of lemon juice to perk it up. Once the tart shells have cooked, pour the apple mixture equally divided between the (4) tart shells. Put the prepared apple tarts in the oven for about ten minutes at  300º. Prepare the crème Anglaise.

Vegan Crème Anglaise
Ingredients
1 C. almond milk
2 Tbsp tupelo honey
1 tsp almond extract
2 Tbsp cornstarch

Preparation
Mix cornstarch with a little milk and add to the milk mixture. Simmer altogether in a pot on the stove, stirring constantly as it begins to thicken. Allow it to bubble for about 5 minutes so the taste of the starch is gone. Taste and adjust sweetness. Serve the tarts warm from the oven alongside crème Anglaise ladled over the tart.