Happy weekend! I hope you all are soaking up this glorious fall weather. Long walks and picnics at the park are just my speed, and it’s the perfect time of year for them. If you’re in the mood for a fall baking project, however, I have a fun one for you. I hope it doesn’t look too intimidating—trust me, if I can do it, you can, too.
Making standard pie crusts with butter at just the right temperature is not my idea of a good time, so I’m excited to be sharing this tart crust recipe with you. I developed it for my cookbook, but ended up cutting the recipes that used it.
The dough is super easy to make with almond flour, oat flour, melted butter or coconut oil, and a little maple syrup and salt. No kneading, no rolling, no fuss. Just press it in and poke it with a fork and it comes out of the oven looking so pretty.
If you haven’t worked with almond flour or oat flour yet, they are exactly what they sound like—flours made out of ground almonds and oats. I used Bob’s Red Mill’s super fine almond flour, which produced a dough that was easier to shape than the more coarse almond meals I have used in the past. I made my own oat flour in my blender (see recipe notes), but Bob’s Red Mill offers oat flour as well, if you’d rather just buy it.
The apple topping is slightly more involved, and I even tried an alternative version with homemade applesauce instead. But! The baked apple slice topping proved worthy in both the looks and flavor departments. I had to watch a few YouTube clips to figure out how to slice the apples properly (check this one out, but don’t forget to peel the apples first).
The end result is an impressive-looking apple tart with a nutty and tender, yet easily sliced crust. I hope you love it. Please let me know, as always, in the comments!
- 1 cup (135 grams) firmly packed Bob's Red Mill almond flour
- 1 cup (90 grams) oat flour* (certified gluten-free if necessary)
- ¼ teaspoon salt
- ¼ cup melted butter or coconut oil
- 3 tablespoons maple syrup
- 2 large Honeycrisp or 3 medium Granny Smith apples (about 1¼ pounds)
- 3 tablespoons maple syrup, divided
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon, plus more for dusting if you'd like
- To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9" tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.
- Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it's lightly firm to the touch and just starting to turn golden at the edges. Set aside.
- Meanwhile, to prepare the filling: Peel the apples and cut them into slices ⅛ to ¼" thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
- Arrange the apple slices across the base however you'd like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
- Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it's fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.
- Let the tart cool for at least 15 minutes. If you'd like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef's nice to slice the tart into even wedges and serve.
Make it dairy free and vegan: Use coconut oil instead of butter.
If you love this recipe: Check out my healthy apple muffins and maple cinnamon applesauce.
This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!