This tart was a big experiment and I had no idea whether it was even going to be edible. To my great surprise, it turned out so yummy I thought I just had to share this recipe!
The key to the yumminess of this tart is the base. It’s soft, crusty and nutty and just melts in your mouth. It’s quite easy to make and rather quick so it won’t require too much effort.
What is more, it’s all gluten free and sugar free so really, it’s just a big winner!
You will need:
– 3-4 medium apples
For the base:
- 160g oat flour *
- 5 tbsp coconut oil, melted
- 120g ground almonds
- 4 tbsp maple syrup
- a pinch of salt
For the sauce:
- 1 tbsp coconut oil
- juice squeezed from 1 lemon
- 5 tbsp maple syrup + additional 2 tbsp maple syrup
- 2 tsp ground cinnamon
- Preheat the oven to 180 degrees Celsius. Grease a tart tin and lay the bottom with greaseproof paper.
- To make the base mix all the ingredients until dough forms. It should have the consistency of wet sand.
- Mold the dough to the bottom and to the sides of the tin, spike the bottom with a fork and bake for 10 min. Do not turn the oven off.
- While the dough is baking, prepare the sauce by melting the coconut oil and adding the rest of the ingredients. Mix until smooth.
- Prepare the apples by cutting them into very thin half-moon slices (see photo).
- Pour 1/3 of the sauce on the baked crust and spread evenly. Put the first layer of the apples on top starting from the outer edges towards the inside. Pour 1/3 of the sauce on top and then put the second layer of the apples on top in the same pattern. Pour the remaining sauce on top.
- Cover the top of the tin with aluminum foil and bake for 60 min under cover. Take the foil off and bake for another 5 min.
- Take out of the oven, let cool and enjoy!
*If you don’t have oat flour, you can simply make it by blending oat flakes in a food processor or high-speed blender.