Thanksgiving is around the corner and whether you are hosting or not, this tart is a must. It’s super easy to make (yes, even the crust) and very low in sugar. Oh, and it’s totally paleo and allergen-free! Gotta give the talented Pamela Saltzman all the cred for this easy “back-pocket” (as she likes to say) tart crust…
2 cups blanched almond flour (you can sub 1 c coconut flour and 1 c tapioca flour if you’re off nuts)
1/4 cup avocado oil (or coconut oil)
1 egg white, beaten lightly (omit if you are egg- free or vegan, but the tart crisps better with it)
1 tsp vanilla extract
1/8 tsp salt
3 medium sized apples – I like a mixture of Granny Smith, Fuji and Pink Lady
Zest and juice of one lemon
Zest and juice of one small orange
1/2 tsp cinnamon
1/2 tsp nutmeg
1. Grease a 9-inch tart pan with removable bottom. I bought mine at Sur La Table for $9
2. In a large bowl, stir together almond flour, avocado oil, maple syrup, egg white, vanilla extract and salt. Mix until well combined.
3. Transfer mixture to prepared tart pan and press firmly and evenly into the bottom and sides. Make sure the dough is a uniform thickness throughout. Prick the crust all over with the tines of a fork… About 12 times is good. Refrigerate dough for at least 20 minutes before baking.
4. While dough is setting in the fridge, preheat your oven to 350 then peel and core the apples. Cut apple wedges into quarter inch slices.
5. In a large bowl, toss to coat the apple slices with lemon zest, orange zest, and the juices of both fruits. (I find it’s easier to zest the fruit first, then squeeze juices out).
6. Bake the apple mixture in a glass Pyrex dish covered with foil for 30-40 minutes or until your apples are very soft.
7. Remove apples from oven and let cool. Increase oven temp to 400.
8. Bake your crust for 20-30 minutes or until golden brown and firm to touch. Remove from the oven and let cool.
9. Once the crust has cooled completely, gently place apple slices with a fork or fish knife in a spiralized pattern inside the crust. The apples will fall apart when handled so use a large enough fork or knife to scoop the entire slice.
10. Serve immediately or refrigerate for up to 3 days. The crust will soften over time and absorb the apple juices, but some prefer that!
Happy Thanksgiving everyone xo