Wednesday, August 17, 2011

Breakfast Apple Tart

This apple tart is incredibly moist but dense because of all the applesauce made prior to baking it. The finished result might look uncooked but don't be fooled. All the apples packed into this breakfast treat provide a rich, gooey texture that is sure to please.
File this one in the bad picture category but do not mistake my amateur photography for bad food, this tart is delicious!

Homemade apple sauce starts this tart off right and a crumble topping of pecans and brown sugar end it on a sweet note.

Breakfast Apple Tart
3 braeburn apples, unpeeled, cored, thinly sliced
1 cup water
3 tbl maple syrup
2 tsp cinnamon, divided
1 cup ap flour
1/2 cup organic cane sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 1/2 tsp ener-g egg replacer
2 tbl water
1 tsp vanilla
1/2 cup packed organic light brown sugar
1 cup toasted pecans, roughly chopped, divided
2 tbl earth balance butter, cubed

Preheat an oven to 350. Grease an 8x8 baking dish.
In a medium sized pot, combine the apples and water and simmer for 15 minutes until most of the water has evaporated and the apples are very soft. Use a potato masher to mash the apples into applesauce. Add the maple syrup and 1 tsp of cinnamon and set aside to cool.
In a bowl, combine the flour, sugar, baking powder, baking soda, salt and 1/2 cup of chopped pecans.
In another bowl, combine the egg replacer, water, vanilla and applesauce.
Stir the dry into the wet in 2 additions.
Pour batter into the baking dish.
In a small bowl, combine the brown sugar, 1/2 cup pecans, butter and 1 tsp cinnamon. Mix until crumbly. Top the batter with this mixture and bake for 40 minutes or until a toothpick inserted into the center comes out clean.

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