adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Apple Tart
Gluten-Free Apple Tart
0 Likes
Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
150 minutes
Impressively beautiful Paleo and gluten-free apple tart, perfect for Thanksgiving or Christmas. Simple food-processor pie crust recipe.
Ingredients:
  • For the paleo pie crust:
  • 2 cups finely ground almond flour (I used Bob’s Red Mill Superfine Almond Flour )
  • 1 cup arrowroot starch
  • 2 tablespoons maple sugar (or 3 tablespoons coconut sugar )
  • 1 1/2 tablespoons ground chia seeds (I used white chia seeds)
  • 1/2 tablespoon ground flax (I used golden flax seeds)
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, ghee, lard, duck fat, refined coconut oil, or sustainable palm shortening
  • 1 large egg
  • 3 to 6 tablespoons ice water
  • Extra arrowroot or tapioca starch for shaping and rolling
  • For the apple filling:
  • 6 medium baking apples (I like a mix of Granny Smiths and Honeycrisp)
  • 2 tablespoons unsalted butter, ghee, refined coconut oil, or palm shortening
  • 2 tablespoons maple sugar (or three tablespoons coconut sugar )
  • 1 tablespoon vanilla extract (optional)
  • Zest of one lemon
Instructions:
  • To prepare the pie crust, place almond flour, arrowroot, maple sugar, chia, flax, baking powder, and salt in a food processor. Pulse 5 to 6 times until combined. Add butter and pulse another 4 to 5 times until mixture resembles sandy, pea-sized gravel. Incorporate egg, egg yolk, and sprinkle 3 tablespoons water evenly over the mixture. Pulse until dough starts to come together and form a ball.
  • Chill the crust: Shape the pastry dough into a chubby disk on a cutting board, wrap tightly in plastic, and refrigerate for at least one hour or up to three days.
  • Prepare the crust: Lay a sheet of parchment on a flat surface, sprinkle with arrowroot or tapioca starch, then place the chilled pie dough in the center and roll it into a 12-inch circle.
  • Place the crust in the tart pan: Lay the rolled out pastry dough over the tart pan, ensuring there is a 1 1/2-inch overhang. Carefully flip the pan with confidence to transfer the crust, pressing it into the corners. Remove the parchment paper and repair any cracks by pressing them together. Trim off excess dough, then use a fork to prick the bottom of the tart all over.
  • Chill the tart shell in the freezer while you prep the apples.
  • Preheat your oven to 350°F.
  • Prepare the apples: Peel, halve, and thinly slice the apples to a 1/8-inch thickness using a melon baller, paring knife, or small spoon to remove the core, seeds, and stem. You can also use a chef's knife or mandoline for slicing.
  • Let's make the glaze: In a small saucepan over medium heat, melt butter (or other fat) with sugar, lemon juice, and vanilla. Whisk until combined and bring to a simmer. Keep whisking until sugar is completely dissolved.
  • Assemble the tart: Reserve some thin apple slices. Place the tart shell on the counter and layer the apple slices in circular patterns, starting from the crust's edge and working toward the center. Fold the thinnest slices gently to create the center. Sprinkle lemon zest and drizzle half of the glaze evenly over the tart using a pastry brush.
  • Bake the tart for 40 minutes, rotating the pan halfway through.
  • Coat the apple slices with the remaining glaze and bake for an additional 5 minutes in the oven.
  • Enjoy this dish warm or at room temperature.

Similar Recipes