GF DF rose apple tart

67 mins
Serves 1
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Directions

  1. 1Grease a 9-inch tart pan and line the bottom with parchment paper.
  2. 2Grease a 9-inch tart pan and line the bottom with parchment paper.
  3. 3Grease a 9-inch tart pan and line the bottom with parchment paper.
  4. 4Preheat the oven to 350F.
  5. 5Preheat the oven to 350F.
  6. 6Preheat the oven to 350F.
  7. 7Mix almond flour, gluten free oat flour, and 3/4 tsp kosher salt.
  8. 8Mix almond flour, gluten free oat flour, and 3/4 tsp kosher salt.
  9. 9Mix almond flour, gluten free oat flour, and 3/4 tsp kosher salt.
  10. 10Add 10 tbsps melted vegan butter, 4 tbsps maple syrup, and 1/2 tsp vanilla extract; stir until uniform and crumbly.
  11. 11Add 10 tbsps melted vegan butter, 4 tbsps maple syrup, and 1/2 tsp vanilla extract; stir until uniform and crumbly.
  12. 12Add 10 tbsps melted vegan butter, 4 tbsps maple syrup, and 1/2 tsp vanilla extract; stir until uniform and crumbly.
  13. 13Press the mixture into the tart pan and prick the base with a fork to prevent bubbling.
  14. 14Press the mixture into the tart pan and prick the base with a fork to prevent bubbling.
  15. 15Press the mixture into the tart pan and prick the base with a fork to prevent bubbling.
  16. 16Blind bake the crust for 12 minutes.
  17. 17Blind bake the crust for 12 minutes.
  18. 18Blind bake the crust for 12 minutes.
  19. 19Turn off the oven and cool the crust.
  20. 20Turn off the oven and cool the crust.
  21. 21Turn off the oven and cool the crust.
  22. 22Mix 1 cup cold water and 1 tbsp lemon juice in a bowl.
  23. 23Mix 1 cup cold water and 1 tbsp lemon juice in a bowl.
  24. 24Mix 1 cup cold water and 1 tbsp lemon juice in a bowl.
  25. 25Looking at the apple stem up, slice it like a clock at 12, 4, and 8 o’clock, leaving a triangle core and 3 pieces with flat bottoms.
  26. 26Looking at the apple stem up, slice it like a clock at 12, 4, and 8 o’clock, leaving a triangle core and 3 pieces with flat bottoms.
  27. 27Looking at the apple stem up, slice it like a clock at 12, 4, and 8 o’clock, leaving a triangle core and 3 pieces with flat bottoms.
  28. 28Using a knife or mandolin, cut the apple pieces into thin half-moons.
  29. 29Using a knife or mandolin, cut the apple pieces into thin half-moons.
  30. 30Using a knife or mandolin, cut the apple pieces into thin half-moons.
  31. 31Place the apple slices in lemon water to prevent browning.
  32. 32Place the apple slices in lemon water to prevent browning.
  33. 33Place the apple slices in lemon water to prevent browning.
  34. 34Mix 70g almond flour, 2 tsp cinnamon, and 50g coconut sugar.
  35. 35Mix 70g almond flour, 2 tsp cinnamon, and 50g coconut sugar.
  36. 36Mix 70g almond flour, 2 tsp cinnamon, and 50g coconut sugar.
  37. 37Sprinkle the almond flour, cinnamon, and coconut sugar mixture on the cooled crust base.
  38. 38Sprinkle the almond flour, cinnamon, and coconut sugar mixture on the cooled crust base.
  39. 39Sprinkle the almond flour, cinnamon, and coconut sugar mixture on the cooled crust base.
  40. 40Arrange the apple slices in a spiral, peel up. Outer pieces will lie flatter; slices can stand up more toward the center.
  41. 41Arrange the apple slices in a spiral, peel up. Outer pieces will lie flatter; slices can stand up more toward the center.
  42. 42Arrange the apple slices in a spiral, peel up. Outer pieces will lie flatter; slices can stand up more toward the center.
  43. 43If slices are hard to bend, microwave them for 30 seconds in lemon water to soften.
  44. 44If slices are hard to bend, microwave them for 30 seconds in lemon water to soften.
  45. 45If slices are hard to bend, microwave them for 30 seconds in lemon water to soften.
  46. 46Turn the oven on at 350F.
  47. 47Turn the oven on at 350F.
  48. 48Turn the oven on at 350F.
  49. 49Pour 3 tbsps maple syrup over the tart, sprinkle a pinch of salt over, and scatter 3 tbsps vegan butter.
  50. 50Pour 3 tbsps maple syrup over the tart, sprinkle a pinch of salt over, and scatter 3 tbsps vegan butter.
  51. 51Pour 3 tbsps maple syrup over the tart, sprinkle a pinch of salt over, and scatter 3 tbsps vegan butter.
  52. 52Bake for 40-45 minutes.
  53. 53Bake for 40-45 minutes.
  54. 54Bake for 40-45 minutes.
  55. 55Add foil around the edges at 20 minutes of baking to prevent over-browning.
  56. 56Add foil around the edges at 20 minutes of baking to prevent over-browning.
  57. 57Add foil around the edges at 20 minutes of baking to prevent over-browning.
  58. 58Cool the tart for 10 minutes.
  59. 59Cool the tart for 10 minutes.
  60. 60Cool the tart for 10 minutes.
  61. 61Brush on smooth strawberry jam.
  62. 62Brush on smooth strawberry jam.
  63. 63Brush on smooth strawberry jam.
  64. 64Serve warm.
  65. 65Serve warm.
  66. 66Serve warm.

Ingredients

  • 1 cup almond flour
  • 1 cup almond flour
  • 1 cup almond flour
  • 1 cup gluten free oat flour
  • 1 cup gluten free oat flour
  • 1 cup gluten free oat flour
  • 0.75 tsp kosher salt
  • 0.75 tsp kosher salt
  • 0.75 tsp kosher salt
  • 10 tbsps melted vegan butter
  • 10 tbsps melted vegan butter
  • 10 tbsps melted vegan butter
  • 4 tbsps maple syrup
  • 4 tbsps maple syrup
  • 4 tbsps maple syrup
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 4 pink lady apples
  • 4 pink lady apples
  • 4 pink lady apples
  • 1 cup cold water
  • 1 cup cold water
  • 1 cup cold water
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 70 g almond flour
  • 70 g almond flour
  • 70 g almond flour
  • 50 g coconut sugar
  • 50 g coconut sugar
  • 50 g coconut sugar
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 3 tbsps maple syrup
  • 3 tbsps maple syrup
  • 3 tbsps maple syrup
  • 3 tbsps vegan butter, cut into small pieces
  • 3 tbsps vegan butter, cut into small pieces
  • 3 tbsps vegan butter, cut into small pieces
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • smooth strawberry jam
  • smooth strawberry jam
  • smooth strawberry jam

Equipment

9-in tart panparchment paperforkbowlknifemandolinovenfoil

Tips

  • Blind bake the crust to prevent bubbling.
  • Slice apples at 12, 4, and 8 o’clock positions like a clock face.
  • Place apple slices in lemon water to prevent browning.
  • Arrange apples in a spiral, peel up, with outer pieces lying flatter and inner slices standing up more.
  • If apple slices are hard to bend, microwave them for 30 seconds in lemon water to soften.
  • Add foil around the edges of the tart at 20 minutes of baking to prevent over-browning.
  • Brush on jam for color and shine after cooling.