Apple-Coconut Tart with a Wholewheat Crust Hello there! It´s 6am in the morning and I just got on a bus so I should have about 6 hours to write.  I would imagine everyone knows what it feels like to endeaver to do one´s...

DSC_1562
Apple-Coconut Tart with a Wholewheat Crust

Hello there! It´s 6am in the morning and I just got on a bus so I should have about 6 hours to write.  I would imagine everyone knows what it feels like to endeaver to do one´s business on a hard surface while travelling. Find it easy? Difficult?  Personnally, I think it depends on the situation.  During my first year at university, I would take a subject book and study while travelling, and it didn’t take long for me to realize it was a total waste of time and the book took up valuable space in my handbag. Focusing turned out to be impossible as, I don’t know about you, but having a group of people together anywhere, would be distractive and noicy.

Imagine this scenario, two children both about 4 years old (accompanied by adults of course) and a girl in her twenties with a rabbit!  O.K. now let your imagination take over;  the kids are out of control, shouting, laughing, eating, drinking, their parent shouting and laughing at their kids (eating and drinking everything that their kids don´t), the girl seems to have her phone glued to her ear and the poor rabbit.  He, needless to say, becomes your favourite passenger. Not the best form of compilation one day before exams but when you have some creative work to do, it is the best recipe for teasing your imagination. The country is changing its’ coat all the time, people talk, shout and laugh and all this brings on ideas that would never come if you were at home eating chocolate trying to convince yourself that it would improve your train of thought.

You see how easy it is to write now, but let´s get to cooking.  Firstly, do you need some apples? Cause we have about 3 tons on the balcony.   A friend of mine has a garden full of different types of apple trees.   There is no comparison to the taste of apples I’ve picked straight from trees to the ones you buy at the market. And what do you think is so good about apples with coconut? The fact that apples turn into a juicy mixture, the sourness contrasting with the sweetness of both sugar and the coconut, makes it a real savory treat.  Coconut may invoke memories of summer holidays or Christmas shortbreads, so choose the one you feel like today and enjoy!

Martina

Apple - Coconut Tart

Ingredients:

Crust:

  • 1 C whole  white wheat flour (see the advice below)
  • 1/2 C white flour
  • 2 t sugar
  • pinch of salt
  • ½ c. cold butter
  • 4-5 Tbsp. cold milk
  • 5 tbls of cranberry jam

Filling:

  • 3 middle sized Apples
  • Lemon juice from ½ lemon
  • 100g of brown sugar
  • 2 eggs (whites and yolks separately)
  • 120g of grated coconut
  • Sour cream to serve

Directions:

  1. First prepare the dough for crust. All the ingredients should be at room temperature, mix together flour, sugar and salt. Add softened butter and pulse well until you reach a mixture with sandy texture. Add egg and knead to reach a homogene, elastic dough.
  2. Wrap into plastic foil and put in a fridge for at least 15 minutes, to rest the dough and let gluten develop.
  3. Take out, reknead and roll out to a thickness of about ½ cm.
  4. Fit into a tart pan keeping  a little dough aside to repare any possible cracks after prebaking.
  5. Pierce with fork, cover with baking paper and baking weights and bake for about 15 min.
  6. Grate unpeeled apples and drizzle with lemon juice immediately so that it doesn´t oxidate and turn brownish. Add coconut and sugar and mix well.
  7. Remove the pastry from the oven, remove the kitchen weights and spread on the cranberry jam.
  8. Separate egg whites from yolks.  Add yolks to apple mixture.  Whisk whites with a pinch of salt until firm.  Incorporate into the apple mixture and spread on the prebaked crust.

    DSC_1555
    Apple-Coconut Tart

  9. Put in the oven at 180°C for about 25 minutes or until golden brown.
  10. Remove from oven, let cool completely and serve accompanied with sour cream.

 

A slice of Apple Coconut Tart
A slice of Apple Coconut Tart

 

Whole wheat flour

  • Whole wheat flour is the opposite of refined
  • It contains edible nutritious parts called bran, germ and endosperm while refined flour contains just  the endosperm
  • has higher content of protein, fibre and vitamin  B
  • expires quicker as it contains more oils
  • you prevent rancidity by storing it in airtight containers in a cold place
  • the particles of flour are heavier than the ones in refined flour so I add about 1 teaspoon of baking powder or baking soda to each cup of whole wheat flour
  • Red wheat & white wheat  - two different cultivars white having milder flavour while the red one has a hint of bitterness
  •  Attention! White flour is not a refined flour! It is a flour made from white wheat and you can find a whole white wheat flour containing bran, germ and endosperm
  • White wheat becoming popular in the US–white wheat was not grown in US until 80ies of last century as climate conditions are more suitable for cultivation of red wheat. In 1980ies, however, the demand for US wheat exports declined due to the increasing demand for white wheat that does not include the slightly bitter taste. US offer had to adopt to these new conditions by cross-breeding white and red wheat creating the one lacking bitter taste but surviving local climate conditions. Now white wheat makes up about 10% of US wheat cultivation
  •  Presence  of Phenolic is the reason for slight bitterness in red wheat

Whole wheat becoming more and more popular .... Population in general is getting more concious of healthy nutrition, with higher living standards we invest more money in buying food and even the higher price of whole wheat products do not distract us from buying them. That´s why the production of whole meal products doubled over the period of the first ten years of this century.

When recounted into dollars the whole meal bread production has outgrown the the production of soft white bread in 2010.