APPLE & SPICE FREE-FORM TARTS

PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) MAKES 6

4 large green apples (800g), peeled, cored, sliced thickly 2/3 cup (90g) coconut sugar, plus extra to dust ¼ cup (40g) white spelt flour 1 teaspoon ground cinnamon ½ teaspoon ground ginger 1 teaspoon ground cardamom ½ teaspoon sea salt flakes 30g butter, chopped finely 2 tablespoons apple cider vinegar 1 cup (280g) greek-style yoghurt 1 teaspoon finely grated orange zest

SPELT PASTRY 3 cups (450g) white spelt flour 1 vanilla bean, split lengthways, seeds scraped ¼ cup (40g) coconut sugar ½ teaspoon ground nutmeg ½ teaspoon sea salt flakes 200g butter, cut into small cubes 2 tablespoons ice-cold water, approximately

1 Make spelt pastry.

2 Place apples, sugar, flour, spices, salt, butter and vinegar in a large bowl; toss to coat.

3 Preheat oven 180°C/160°C fan. Line two oven trays with baking paper.

4 Cut pastry in half; roll out each piece between two sheets of lightly floured baking paper until 3mm thick. Remove top layer of paper. Using a 17cm bowl (or plate) as a guide, cut out 3 rounds from each pastry half. Place apple mixture in the centre, leaving a 3cm border. Reserve liquid from apple in the bowl. Fold pastry in, pleating it as you go to partially overlap the filling and create an open-topped pie. 5 Transfer the pies to oven tray, brush with liquid from apple mixture; bake for 50 minutes or until golden and apples are tender.

6 Meanwhile, combine yoghurt and zest in a small bowl.

7 Using a large metal lifter, carefully transfer pies to plates. Serve with orange yoghurt.

SPELT PASTRY

Process flour, vanilla seeds, sugar, nutmeg, salt and butter until mixture resembles crumbs. Add the water; pulse until mixture just forms a dough. Shape into a disc, wrap in plastic wrap; refrigerate for 1 hour.

NUTRITIONAL COUNT PER TART 35g total fat (22g saturated fat); 3093kJ (739 cal); 94g carbohydrate; 11.8g protein; 2.7g fibre smooth. Transfer cacao mixture to a small jug.

4 Place 1½ teaspoonfuls of chopped peanuts, apart, in small piles over remaining tray. Dip three-quarters of each banana into cacao mixture; stand upright on a pile of chopped peanuts. Freeze for a further 30 minutes or until coating is set.

NUTRITIONAL COUNT PER TREAT 7g total fat (4.3g saturated fat); 479kJ (114 cal); 10g carbohydrate; 2.8g protein; 1.1g fibre