Today, I am sharing another scrumptious edible that will suit fine with your tokes during or afterwards when you feel the urge to munch something. This is my own version of the classic apple tart.....decarbed - ground canna sugar leaves were added to give a twist to the recipe... The tart has a mild effect on your limbs half hour after consumption, you could still go on with whatever you´re doing with a relaxed feeling. The potency of this tart depends on how many decarbed sugar leaves you give. I gave two teaspoons to the crust and it was just ok for an afternoon snack. Hope you try this one..it´s delish!
Canna Apple Tart
Ingredients - Pastry
2 teaspoons decarbed canna sugar leaves
1 tablespoon sugar,
a dash of salt,
200 g Butter, cubed
1 Tbsp Table Vinegar,
10 -12 Tbsp cold water.
Butter to coat tart form
Flour to coat tart form
Ingredients - Apple Fillings
80 g sugar or 5 tablespoons Stevia powder
(Stevia is a plant based sugar substitute)
1 tsp grated lemon peel
Juice of 1 lemon
1/2 tsp Nutmeg
2 tablespoons dried cranberries
1 cup chopped pecan nuts (or other nuts of your choice)
3 Tbsp Marmalade of your choice.
Note: You can also add these optional ingredients:´if you like
10 slice dried dates (optional) sliced thinly
Fresh raspberries as toppings (optional)
Honey to sprinkle the top of the tart
Egg Wash ... to make this, beat 1 egg, add 1 tbsp mineral water and combine properly to coat the strips of the tart.
Cooking The Apple fillings:
In a casserole, add all apples with 2 tablespoons water, cook until soft. When done, add all other filling ingredients and combine well. Remove from heat and transfer to a colander and drain the liquid, then add the marmalade, mix well. Set aside for later use.
Making The Pastry
1.. In a container, mix all pastry ingredients except for the decarbed canna ground sugar leaves
2.. Put the dough into a plastic bag or wrap in a plastic thin film and let it stand in the fridge for 2 hours.
3.. Brush the tart form with butter and thinly coat the surface with flour to easily remove the tart from the form when serving. By using a rolling pin, flatten the dough ball and sprinkle the decarbed leaves on the its surface, use rolling pin to press and integrate the leaves into the dough. Flatten the dough into a size large enough to cover the tart form you are using, I used 24 cm form. When done, remove excess dough by pressing the edges of the form with a rolling pin. Keep the excess dough for the strips.
4.. To make the strips, form the excess dough into a ball, knead a bit to combine all bits and pieces of the dough, flatten with the rolling pin and cut strips by either using a knife or pizza roller, set aside.
5.. Fill- up the springform with the cooked apple mix until all are filled onto the tart form..
6.. Arrange the grid-like strips and top the tart with the fresh raspberries and sliced dried dates (optional). Sprinkle a bit of honey on top and brush the strips with the egg wash ( see above how to make this). This will enhance the appearance of the tart.
7.. Cover the tart with aluminum foil to prevent burned crust. Bake the tart in a preheated oven under 180°C in the middle rack for about 1 hour . Check from time to time if the crust and strips are already crispy, then 10 minutes before the due time, remove the foil and bake more so the strips and the tart crust become golden brown in color.
Cooking Apple Fillings:
In a casserole, add all apples with 2 tablespoons water, cook until soft. When done, add all other filling ingredients and combine well. Remove from heat and transfer to a collander and drain the liquid, then add the marmalade. Set aside for later use.