10 Ingredients
Flour n. 2
150
gr
|
Rice flour
100
gr
|
Cane sugar
80
gr
|
Water
50
gr
|
Sunflower seeds oil
75
gr
|
Hazelnuts
50
gr
|
Mint
10
leaves
|
|
Vegan butter
2
teaspoons
|
Lemon (rind)
1
|
Lemon (juice)
1
|
Here is a light and crumbly version of the pastry that uses 100% vegetable ingredients for a result that will surprise you!
To make the pastry, mix the dry ingredients, emulsify the oil, cold water, lemon zest and incorporate them, creating a ball that you will work quickly, just long enough for the liquids to be absorbed. Cover it and put it in the refrigerator for half an hour. Wash the apple, cut it into quarters, remove the cores and slice it thinly. Place it on a plate and sprinkle it with lemon juice to prevent it from oxidising. Blend the 20 g of sugar with the mint. After half an hour, roll out the pastry on a round baking tray covered with baking paper, pierce it with the tines of a fork, spread out the jam, then the drained apples and lemon, sprinkle with the mint sugar and a few flakes of vegetable butter. Bake at 150°C for approximately 35-40 minutes (hot, static oven).
To make the pastry, mix the dry ingredients, emulsify the oil, cold water, lemon zest and incorporate them, creating a ball that you will work quickly, just long enough for the liquids to be absorbed. Cover it and put it in the refrigerator for half an hour. Wash the apple, cut it into quarters, remove the cores and slice it thinly. Place it on a plate and sprinkle it with lemon juice to prevent it from oxidising. Blend the 20 g of sugar with the mint. After half an hour, roll out the pastry on a round baking tray covered with baking paper, pierce it with the tines of a fork, spread out the jam, then the drained apples and lemon, sprinkle with the mint sugar and a few flakes of vegetable butter. Bake at 150°C for approximately 35-40 minutes (hot, static oven).
Preparation time
about 2 hours
