In honour of David becoming officially Canadian we thought we’d bring together a couple of recipes to represent both his new home, and one of his favourite places in France: Corsica. (If you haven’t read the interview with David yet, definitely check it out here!) So this week we bring you Fiadone—a traditional, crust-less, gluten-free, cheesecake-like Corsican dessert. And we also bring you a lovely vegan maple apple tart to reflect the orchards and sugarbushes (otherwise know as maple syrup farms!) of our home and native land. 🙂
Fiadone actually calls for a very specific, soft Corsican cheese called “brocciu”, but Helene Dujardin of the awesome blog Tartlette, has adapted a recipe to use ricotta cheese instead, which is super easy to find over here.
1/2 cup sugar
zest of one lemon
1 tablespoon cornstarch
pinch of salt
1 cup drained faisselle or ricotta cheese
Line an 8×8-inch sqaure pan with parchment paper, butter lightly and set aside.
Preheat the oven to 375F and position a rack in the middle.
In a large bowl, whisk together the sugar and the eggs until pale. Add the lemon zest, cornstarch and salt and whisk until blended. Add the drained cheese and whisk well.
Pour into your prepared pan, place into the oven and lower the heat to 350F. Bake for 45 minutes. The cake does not rise, it gets dark around the edges and a knife inserted in the middle should come out clean. Let cool for a few minutes before sharing.
A House in the Hills’ Apple Tart
2 cups millet flour
1 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 cup coconut oil
1/2 cup maple syrup
2 tablespoons lemon juice
2 tablespoons maple syrup
3 tablespoons sliced almonds
1/2 cup (gluten free) apricot jam or preserves
2 tablespoons water
1 teaspoon lemon juice
– preheat oven to 350 degrees
to make the crust:
– in a food processor combine millet flour, almond flour and salt
– over a low flame heat coconut oil and maple syrup- stir to combine
– add coconut oil and maple syrup to flour and pulse until combined
– spread dough in a 9.5 inch oiled tart pan (preferably with a removable bottom, like this one!), press down and fill sides to form a crust
-pierce crust with a fork several times and bake for 15 minutes
– remove from oven and flatten crust with a fork- pressing down to make it as compact as possible
for the filling:
– peel and thinly (and evenly!) slice 4 apples and pile in pan. this is your opportunity to play a little with the apples and presentation- i went for a sort of apple flower shape. fun!
– combine maple syrup and lemon juice and brush over the apples
– sprinkle almonds on top and bake for 1 hour (possibly a little more or less, depending on your oven) until the apples are soft and slightly browned
lastly, the glaze:
– combine apricot jam and water in a small pan and heat on low until the preserves are thinned.
-remove from heat and add lemon juice, then our mixture through a strainer to remove any apricot chunks
– brush tart with glaze and serve (preferably warm!)