Autumn Delights Beyond Apple Pie: Discovering Apple and Coconut Milk Tart

Apples and lemons often grace our tables and desserts, especially as the seasons change. For many, the scent of apples and cinnamon signals the arrival of autumn. Growing up, apple pies were a staple in my household, baked with care and tradition. Yet, there’s a fresh way to enjoy these familiar flavors that brings a new twist to the season: the apple and coconut milk tart. This dessert combines the comforting taste of apples with the creamy richness of coconut milk, creating a delightful treat that feels both nostalgic and novel.

Apple and Coconut Milk Tart with Thinly Sliced Apples

Preparing the Perfect Tart Dough

The foundation of any great tart is its dough. For this recipe, the dough combines plain wheat flour, sugar, and toasted ground hazelnuts, which add a subtle nutty flavor and texture. Toasting the hazelnuts before grinding them enhances their aroma and gives the dough a unique depth.

To make the dough:

• Mix 240 grams of plain wheat flour with a pinch of salt and 3 tablespoons of granulated sugar.

• Add 4 tablespoons of toasted ground hazelnuts. Toast the hazelnuts in a dry pan until fragrant, then rub them with a cloth to remove their skins before grinding.

• Incorporate 100 grams of room-temperature butter cut into slices. Use your hands to knead the mixture until the butter melts into the flour.

• Gradually add 5 tablespoons of cold water, one at a time, until the dough becomes smooth.

• Shape the dough into a disk, wrap it in plastic, and refrigerate for about 30 minutes.

  
  

Chilling the dough helps it firm up, making it easier to roll out and preventing shrinkage during baking.

Crafting the Apple and Coconut Milk Filling

The filling balances the tartness of sour apples with the creamy sweetness of coconut milk. Using sour apples ensures the tart doesn’t become overly sweet, while the coconut milk adds a smooth texture and subtle tropical flavor.

For the filling:

• Peel and thinly slice 3 larger sour apples.

• Lightly beat 2 large eggs.

• Mix the eggs with 120 ml of coconut milk (or heavy cream if preferred).

• Add 60 grams of granulated sugar and the grated zest of 1 lemon to brighten the flavors.

  
  

The lemon zest adds a fresh citrus note that complements the apples and coconut milk beautifully.

Assembling and Baking the Tart

Once the dough has chilled, roll it out on a floured surface to fit a 24 cm tart pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Prick the bottom with a fork to prevent bubbles during baking.

Arrange the apple slices evenly over the dough. Pour the egg and coconut milk mixture over the apples, allowing it to seep between the slices.

Bake the tart in a preheated oven at 180°C for about 40 minutes. The tart is done when the filling is set and the crust turns golden brown.

Serving Suggestions and Variations

This apple and coconut milk tart shines when served slightly warm, allowing the flavors to meld. A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with the tart’s creamy texture.

For variations:

• Add a sprinkle of cinnamon or nutmeg to the filling for a spiced twist.

• Substitute toasted almonds for hazelnuts in the dough for a different nutty flavor.

• Use a mix of apple varieties to add complexity to the taste.

  
  

Why Try This Apple and Coconut Milk Tart?

This tart offers a fresh take on traditional apple desserts. It keeps the comforting essence of autumn flavors while introducing the richness of coconut milk and the crunch of hazelnut-infused dough. It’s a great way to enjoy seasonal fruits with a new texture and taste that can become a new family favorite.

Exploring recipes like this apple and coconut milk tart encourages creativity in the kitchen and helps keep seasonal traditions alive with a modern touch. Whether you’re baking for family gatherings or a quiet afternoon treat, this tart delivers warmth and satisfaction.