Delicious Vegan Jam and Nut Pie
Continuing my experimentation with the dough from the Apple and Blueberry Galette, I've crafted a delightful pie version.
This straightforward yet delightful pie has won over everyone who's tasted it. It's slightly crunchy, tender, and caramelized, with the flavors of strawberry jam (I used strawberry jam here) and rich nuts.
Prepare the dough by following steps 1-5 of the Apple and Blueberry Galette Recipe.
Let the dough rest for 30 minutes.
After resting, briefly knead the dough again on a work surface. Allow it to rest for another 15 minutes before dividing it into two pieces—one larger and one smaller (about three-quarters and one-quarter).
Roll out the larger dough piece to fit your tart tray, including the edges. My tray is 30cm in diameter. Gently press the dough into the tray and up the sides.
Sprinkle semolina over the dough, then evenly spread the jam across the surface with a fork.
Evenly sprinkle the chopped walnuts over the jam. Avoid chopping the walnuts too finely.
Roll out the smaller dough piece into a thin sheet, then slice it into thin strips to create a decorative pattern on the tart's top.
Arrange the strips as shown in the picture or in any design you prefer.
Bake the tart in a preheated oven at 200°C (392°F) for around 40 minutes, until it turns a golden brown color.
Let the pie cool slightly and, if desired, dust it with powdered sugar for decoration.
This treat can be served warm or cold—it's absolutely delicious either way.
Enjoy your meal!
