Apple Tart with Cinnamon and Honey

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Apple Tart with Cinnamon and Honey

Provided by Mr Barakat Naim from the Earth Cafe in Marrakech, Morocco


The Earth Cafe is Marrakech’s only pure vegetarian and vegan cafe. Everything served there is healthy, nutritious, inventive and tasty and there are lashings of joyful, intelligent flavour combinations. When we visited we tried a number of dishes, all of which were good, but two in particular stood out of us. This was one of them so we're really happy that Mr Barakat Naim, the owner and master chef at The Earth Cafe, has allowed us to share it with you! If you'd like to know more about Mr Barakat, there's a short interview with him after the recipe.



For the pastry

  • 1 cup slivered almonds
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing
  • 2 large eggs


For the filling

  • 3 large Golden Delicious apples
  • 1/4 cup light brown sugar
  • 2 teaspoon of cinnamon
  • 2 teaspoon of honey



  1. Preheat the oven to 400°. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.
  2. In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Finally add cinnamon and honey
  3. Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.
  4. Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.


This version is vegetarian. If you would like a vegan version, try replacing the butter with vegan spread or coconut oil, the honey with maple syrup or agave and the eggs with chia eggs (1 tbs of Salba Chia seed with 3 tbs of water makes 1 egg).

We asked Mr Barakat Naim a few questions with the aim of getting to understand more about food in Morocco, and his own views on certain subjects that are important to us all nowadays. Here is what transpired.


What was your favourite food when you were growing up?

During my chidhood I used to eat homemade plates and ingredients were diversified, as in Morocco we have many delicious recipies. Of course, seasonal products were also a part of our daily meals when available with a specific kind of cooking for each and dressing also. In Morocco, we have a rich cuisine, varied and including many kinds of cooking techniques inspired from our berber/andalousian/jewish cultural background.


What was your town or village like? We'd like to know as much about the world surrounding your favorite food as possible. If you can, please give us the recipe for this food.

I grow up in Rabat, which is the capital of Morocco. It's a big modern city where you can find a nice and diversified offer of food ranging from restaurant proposing traditional meals to more modern fast foods.


What inspired you to become the chef that you have become?

My childhood environment, with it's rich multi-cultural cuisine mixing berber/andalousian/jewish and even european influences. Also my long living in Australia and USA where I discovered other types of cuisine. All this made me work hard to explore and innovate in cooking techniques and variations in order to create a gourmet fusion-cuisine. Vegfooding was and is still a huge source of inspiration for me, because I believe in the urgent need for a better and healthier quality of eating/living styles.


What advice do you have for people who want to eat healthier. Should they eat organic? Or is eating locally produced food better?

I would say eat locally & organic and promote fair trading. The focus must be in producing healthy products and giving people access to varied kind of. Whatever was the person's eating needs and choices, he/she has the right to consume nutricious and healthy products.


Should they be vegan, vegetarian, raw, or in your opinion should they eat a little meat, or whatever else they like?

What to eat is a strictly personnal matter and choice. What I could advice is to eat diversified in the sense that whatever was the food orientation of the person, he/she needs not to concentrate only on a single product and always keeps in mind that each ingredient/product/spices/herb/etc has it's exclusive nutritive benefits and ability to participate in building a good health.


And finally, if you had to limit your diet to include only 25 individual types of food, what would you choose (kale, apples, spirulina, spinach, chia, sweet potato, goji, etc) for maximum active and general lifestyle benefit?

Not to be in contradiction with I've said previously, nutrition needs to be diversified and issued from organic/environmently respectful origins. The idea, for me, is not to look for limited types of food but for the healthiest one, the nicely cooked one.


If you'd like to know more about The Earth Cafe in Marrakech please visit

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