SummerSimo Travel Troubles Notes and The Purring Page

A buckwheat shortbread that encloses a soft, luscious apple filling.
This tart has only fruit sugars.

For the filling 3 apples, I only removed the core because they were organic. I diced them and put them in a saucepan with 1/2 cup of ‘water on low heat with a lid.
After 1 hour they were flaky. Here you can decide whether to mash with a fork or blend. Once the apple compote is obtained, add grated orange and lemon peel and cinnamon and set aside.

The pastry has no sugar or eggs.
200 g.of spelt flour
30 g. of buckwheat flour
20 g. of coconut flour
30 g. of toasted and chopped almonds
30 ml of evo oil
1/2 teaspoon of yeast
water to taste

Once the dough is obtained, roll out half of it on baking paper and lay the disk in a cake pan with a diameter of 20 cm
Fill with the apple puree and cover with the other half of the dough, still rolled out on baking paper.
Bake at 180°for 30 minutes