Bramley Apple and Pear Streusel Tart

healthy strudel - thrive magazine

Bramley Apple and Pear Streusel Tart made with figs, walnuts and dates – serve with ice cream

(Serves 8-10)
Prep time: 20 minutes
Cook time: 40 minutes

Pastry case
(to fit an 8-9 inch round tart tin)
130g oats
30g walnuts
80g pitted dates
4 dried figs
2 tbsp coconut oil
2 tsp vanilla essence
25g whole oats

1 large Bramley apple
2 large conference pears
1 tbsp (sweet) cinnamon
1 tsp nutmeg
4 tbsp maple syrup

25g whole oats
2 tbsp vegan butter
3 tbsp coconut sugar (or an alternative)
2 tsp cinnamon

how to make it…
1) Blend the first 4 ingredients for the pastry case until achieving a crumb-like consistency.
2) Place the mixture into a mixing bowl, adding coconut oil, vanilla essence and whole oats. Squeeze the mixture together with your hand until clumped together.
3) Press the mixture into the tart tin and even the base and edges with the back of a teaspoon to get the case as evenly fitted as possible.
4) Blind bake for 10-15 minutes to harden and dry out the case a little.
5) Meanwhile, roughly chop the apple and pears and add to a medium sauce pan with maple syrup, cinnamon and nutmeg. Stew these over a medium heat until soft and they begin to break down. (Note: Bramley apples are quite tart so add more sweetener to your desired taste as necessary).
6) Upon taking the pastry case out of the oven, add in the filling and set aside.
7) Blend the oats for the streusel to a flour consistency and rub butter in with cinnamon and a tablespoon of coconut sugar. Press the crumbs onto the pear and apple filling, scattering the remaining coconut sugar over the tart.
8) Bake in the oven on 125°C for approximately 25 minutes.

Delicious served with single soya cream, custard or ice cream!

Recipe from Melissa at: