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Apple + Almond Butter Whole Grain Tart

Apple + Almond Butter Whole Grain Tart

ant to impress friends/family with a dessert that looks all fancy and amazing, but didn’t actually take you much effort? Look no further, because this is that dessert.

The hardest part about making this tart is waiting for the dough to chill. Everything else comes together incredibly easily, especially making the dough. When faced with the opportunity to make a pie or tart like this, I feel like prepping the crust is the most intimidating, off-putting part of the process. Definitely not here though, as the dough literally comes together in a matter of seconds in the food processor. This is the perfect chance to face any fears and enter into the world of homemade dough!

I chose to mix up the flours in the dough to make things a little more interesting, and nutritious. There is some white flour, but 2/3 of the flour is whole grain; mostly whole wheat and some from oats too. Whole grains increase the fiber, phytochemical, and protein content of foods in which they are used. They also can add more complex taste and texture to the final product. Depending on what you are making, it still may be wise to use some white flour as well to achieve a desirable flavor, consistency, and texture. Without sacrificing these qualities, I like to add as much whole grain flour as possible.

hile this galette/tart has its nutritional merits (apples, almond butter, whole grains), it is not meant to be a “healthy” dessert per se. When I bake I often like to play around with a recipe to make it a little more nutritionally dense. It’s kind of like a challenge: how much can something be modified without the end product quality (taste, texture, appearance) being negatively affected? 

he whole idea of dessert though is to be a treat. It should be at least a little indulgent, and make you all smiley and happy inside. If a dessert has been so altered for the sake of “healthiness” that it no longer feels like you are enjoying a delicious sweet, then it’s missing the point. I am (obviously) all for making foods more nutritious, but pleasing the mind can be just as important as pleasing the body. So, when trying to bake a little healthier it is all about finding that place where the dessert has some increased nutrient density, but you still mentally feel like you are treating yourself. 

And I do think this tart is a great example of meeting in the middle. It tastes and looks like something special, but made with a little nutrition in mind. This is perfect for after any autumn or winter meal, and especially delicious with some vanilla or caramel ice cream on the side. Or even some whole milk Greek yogurt. Whatever makes you happy!

Apple + Almond Butter Whole Grain Tart
Makes one 12” tart
 
Recipe adapted from this galette recipe by the amazing David Lebovitz

Dough
¾ cup whole wheat flour
½ cup white flour
¼ cup oat flour
1 tbs. sugar
½ tsp. coarse/kosher salt
½ cup butter (1 stick), cut into ½” cubes
6 tbs. ice water
 
½ cup almond butter
3 apples
coarse/kosher salt
1 tbs. butter, melted
sugar
 
In a food processor, blend the flours, sugar, and salt together. Add in the butter and pulse a few times until the butter is in small, pea sized chunks. Remove dough and shape into a disk 1” thick. Wrap in plastic wrap and refrigerate for 30-60 minutes, until chilled through.
 
Preheat oven to 375°F/190°C.
 
Cut the apples into slices ¼” thick. Tossing them in a little water with lemon juice can keep them from browning.
 
Flour a clean counter surface. Unwrap the chilled dough and roll out to 14” in diameter. Transfer to a sheet tray lined with parchment paper.
 
Spread the almond butter on the dough, stopping about 1” from the edge. If your almond butter is not salted, sprinkle some salt over it now. Layer the apples on the tart. You can make a circle or layer in lines or whatever you like.
 
Fold the edges over. Dab the melted butter on the crust and drizzle any extra on the apples. Sprinkle a little sugar on the crust. Coarse/raw sugar will be crunchier.
 
Bake the tart for 1 hour, until crust is golden brown.
 
Serve tart warm or at room temp. It is great on its own, but amazing with some ice cream!
Tart will keep for a few days covered at room temperature.
 
Notes: You can easily make your own oat flour by grinding a heaping ¼ cup of oats in a food processor until fine to get ¼ cup oat flour.

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