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!
Gluten-Free Apple Tart
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 tart 1x
- Category: Dessert
- Method: Baked
- Cuisine: Gluten free
This delicious apple tart features an easy crust made with almond and oat flour. It’s gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.
- 1 cup (135 grams) firmly packed 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 1 ¼ 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.
*How to make your own oat flour: Simply pour at least 1 cup old-fashioned or quick-cooking oats into a food processor or blender and blend until it is a very fine flour.
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.
▸ Nutrition Information
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!
Hi Kate! What an amazingly beautiful tart! I’m going to add this to my recipe list for Thanksgiving. Would this recipe work with regular gluten free flour (or some other flour) in place of almond flour? My boyfriend is allergic to nuts. Thank you!
Hey Sarah, thank you! I wish I could say for sure, but I think the almond flour might provide some necessary structure that you won’t get from a more powdery flour. If you give it a try, please let me know.
I have made this and it is lovely. I am Palestinian and want to make date stuffed mamoul and was wondering if this “crust” could be adapted to make a substitute. I think it will be okay, but need to replace the maple syrup with something. The shell of the date paste stuffed cookie is very buttery but not sweet. Could I use more butter? Or oil? Instead of the maple syrup? I also plan on adding sone ground anise seeds to the dough and orange blossom water, that should not affect it right? So maybe instead of the 3 T of maple syrup, add 2T butter and 1 T of orange bloosom water? And teaspoon anise seeds ground up.
Hi Eman, I’m so glad you enjoyed the tart. Thank you for letting me know! I have not made mamoul before, but your ideas sound like they just might work! I think you might actually want to keep a tablespoon of maple syrup in there, though, because the dough might not be quite as tender without it. Good luck!
Sara @ Last Night's Feast
Well, this is just beautiful! Thank you for sharing =)
Thank you, Sara!
Letty | Letty's Kitchen
This is gorgeous. I adore fruit tarts and I pinned it for later.
Thanks, Letty! Hope you enjoy an apple tart soon. :)
Karen @ Seasonal Cravings
I love making crusts with Bob’s Red Mill almond flour. It’s seriously the tastiest. Yours looks gorgeous!
Thanks, Karen! I loved how the tart turned out with their almond flour.
This looks fantastic!!
Donna@The Hanging Spoon
Now this is an apple tart I can manage! And I love the idea of using different flours! So healthy! My daughter and I will have fun making this! Thanks Kate! ;)
Thanks, Donna! I hope you both love it!
I made this last night and it was divine!
Yeah! A gluten free crust to make that seems easier than others I have tried. I am making this tomorrow.
Tried the apple tart recipe – it turned out terrific! Thanks!
Awesome! Thank you so much for letting me know, Kathleen. I appreciate it!
Angela - Patisserie Makes Perfect
This sounds like a really interesting tart Kate. I’ve never thought of making gluten free pastry like this before, usually ground almonds are so absorbent I would worry that it would get soggy from the apples. It’s good to know it works well.
Nope, the crust stays nice and crisp as long as it’s pre-baked! Hope you’ll give it a shot sometime.
Lisa | Garlic + Zest
I hate making pastry – thank you!
this looks amazing and looks so simple to do, this will be a great holidays treat for me! I´m so into creating new vegan foods, specially desserts. by the way i have 3 dogs that are always bothering me when I creating my vegan desserts in the kitchen but i love them :)
Hope you love it, Lina! Please tell your dogs hello from Cookie and Kate.
Just made this apple tart today for my husband’s birthday and he loved it. It looks so-pretty, just like your picture and so easy to make.
next time I will make it a pear tart
Teresa, delighted to hear it! Thank you for letting me know, and happy belated birthday to your husband.
This is such a neat and simple recipe! A shame that it was cut from the cookbook but lucky for us readers, right now ;) Speaking of the cookbook, how is the progress going? When in 2017 might it be coming out? I simply cannot wait!
Thanks, Melanie! I wanted to keep my cookbook recipes nice and simple. :) The book will be available on May 16! Seems far away now, but I’m sure it will be here before we know it!!!
Allyson (Considering The Radish)
This is so beautiful. I’m going to have to make this- and keep your gluten-free tart dough in my back pocket for future desserts.
Thank you, Allyson! It’s a good dough recipe to keep handy. :)
Delicious! I made mine with ground hazelnuts rather than almonds (almonds, weirdly enough, give me acne), and it came out great. Will definitely be making this again. Thanks Kate.
Thanks, Philippa! Bet your hazelnut version was delicious.
Thought this was just ok. Certainly easy, but nothing special.
I’m sorry you didn’t love it. I appreciate your feedback, Sharon.
Oh this looks wonderful! The apples look gorgeous as does the PERFECT tart crust!
Just wanted to thank you for your recipes! They are really great and offer something for all degrees of this-or-that-free! I found your blog when I was first diagnosed with cancer 2 years ago and was looking for gluten free and dairy free and sugar free food. I am a pastry chef trained in France and NYC and it has been a harder adjustment to deal with no wheat flour and sugar than cancer! Sounds nuts, but that was my life! I will make the crust into short cookies.
Justina, thank you for your note. I hope you are feeling well and enjoy the recipe!
I have been avoiding dairy lately and this is a perfect vegan dessert. I made it for a party last weekend with your chai coconut ice cream. It was divine! Thank you for all of your terrific recipes. I love that you always include ways to adapt them!
Thank you sooo much for this very yummy recipe. We are in love with the apples alone :) Thank you! Good way to use apples that we bought too many of too, makes a delicious treat.
My husband and I love all of your recipes! Thank you so much for sharing them, it makes our lives healthier and happier :)
Made this tonight and the flavour was awesome, really tasty. However it fell apart, based wasn’t sTring enough to serve like your photo, it just crumbled. I’m no baker so I probably made a rookie mistake…any suggestions on what I did wrong or should do different? I’m keen to get this right, rather excited that I have found a tasty GF DF apple tart!
Probably needed a thicker base and a longer pre bake to make it more structurally sound :)
This sounds delicious! Think this could be made a day in advance?
It could! I enjoyed leftovers. However, it’s a little prettier the day of (you could brush extra maple on top just before serving to counteract that issue).
I made this last night and WOW, it’s delicious!! My husband went back for thirds! Thanks for a perfect recipe!
Very good recipe.
The crust was very tastey!
Thank you for making the healthiest easier delicious apple tart ever!! That dough is fantastic, will never buy pre made again!!
It’s seriously the tastiest. Yours looks gorgeous!
Hello Kate! I’m lactose intolerant and this recipe sounds perfect! However, can I use whole wheat or all-purpose flour instead of almond flour? I don’t have any access to almond flour. Or if you have any other suggestions? Thank you:)
Hey RK, I’m sorry, I wish I could tell you for sure but almond flour isn’t really interchangeable with other flours. You can actually make almond flour yourself if you blend whole almonds in a high quality food processor (fair warning, it’s really loud).
I made these as individual mini tarts, with finely diced apple for the filling. They turned out great! Thanks!
Those sound so cute and delicious, Jen!
Hey! Wonderful recipe. But maybe I could convert it to 11″inch tart? How could I do that?
Hi Beatrice, I’m not 100% sure, but I imagine you could increase the crust ingredients by about 25% and end up with plenty of dough. Might need an extra apple, too.
Thank you! Will definitely try it!
I’ve made this tart 3 times. My whole family, including two picky kids, love it! It is my go to dessert. Thanks for the delicious recipe!
Hi Kate, I’m about to make this recipe for a graduation party tomorrow and I was wondering if I could use coconut flour in place of the oat flour(that I do not have in my pantry). Also, can I use this crust with a more liquid, flan-like filling? Thanks, and Happy Memorial Day,
Hi, Barbara. I wish I could be of more help with this! I general don’t recommend using coconut flour in recipes that don’t specifically call for it– it just doesn’t behave the same way that oat or wheat flours behave in recipes. Second, I’ve never tried this with a more liquid filling, so I wouldn’t want to say yes and then leave you with a wet mess!
Hi Kate! I’m planning on making this beautiful tart and I was wondering whether I could add some berries – blueberries, maybe raspberries? – to make it a little more ‘summer-y’. Do you think that will work, or would berries make the tart too soggy?
Hi Kate. I can’t have oat flour. I had read separately that oat flour could be replaced by millet flour. Have you any experience with replacing oat with millet for baking?
Do you think this recipe would work if I used peaches or nectarines instead of apples? They are currently in season where I live so i want to take advantage of that.
Yes! I’ve used peaches, and it worked out beautifully.
Really enjoyed making and eating this!!! Turned out so pretty! A tad on the dry side but loved the wholesome ingredients and felt pretty good about eating it, even if it was dessert ;) Also, I think the apples I used were on the sweeter side, so may use a little more lemon next time. Thanks for this recipe! It’s a keeper!
Yum!! Your pictures are amazing!!
Thank you for sharing a gluten-free dessert, the taste was perfect with amazing texture and juicy apple toppings. My kids ask me to make this recipe daily for them, keep sharing such healthy desserts recipe.A huge thumbs up for step by step instructions along with images which makes the whole cooking process far easier.
This recipe is fantastic, and is by far the best gluten-free pie crust from scratch that I have ever made (and I have been trying For 5+ years now)! I had tried adding egg yolk as I had done to previous pie crusts, but it made the crust more “bready” than I liked. So, no adjusting the recipe here, it is perfect…
And smells heavenly in the oven!
So great to hear, Michelle!
Hi Kate, I was wondering how far in advance this pie crust can be made? I’m planning on making this on Thanksgiving and trying to make as much ahead as possible. Thanks so much!
Hey Rachael! I’m guessing 2 to 3 days would be fine.
I am really excited to try this recipe, do you know of something I could substitute oat flour with? My mum is allergic!
Hi Victoria, I’m really not sure. Perhaps a gluten-free all-purpose flour would work?
How long would you recommend baking the crust fully to be cooled and later used with an unbaked filling?
Hi Amy, I’d bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack until cooled, about 30 minutes.
Barbara J Diehl-Peirce
my son and i made pies using your pastry recipe. He made apple and I made the pumpkin. He was quite apprehensive about it. But it was an incredibly delectable pastry. We had an extra baked pastry with nothing to fill it. We broke it and ate it like cookies. It made delicious short bread.
Sounds like a fun thing to do together. Thank you for your review, Barbara!
Made this as my contribution to family Thanksgiving dinner. My daughter in law has many food issues, including to gluten sensitivity, can’t eat dairy and is vegetarian from birth. So this recipe was perfect. Some family members, who shy away from gluten free food, tried it and everyone who ate it loved it!
I am glad this was able to work for her! I am happy it was a hit for everyone. I appreciate the review, Ann.
Love this recipe – easy and delicious! I have made it 2x. The first time, I used maple syrup – yum! and the second time I used amber agave instead – Yum, Yum. Either way, this is now my goto desert. OK, I even have a slice for breakfast. Why not. The ingredients are clean and easy on my diet. And yes, I used cocnut oil instead of butter to keep it vegan. I am hooked on Katie’s recipes. They never fail me!
That’s great, Joe! I’m happy to hear you are a frequent go-er of the blog :) Thank you for your comment and review!
Well the blog got me to buy your book so it all works.
Thanks for doing what you do! Joe
Wouldn’t this also work with apple peels left on?
Probably so! I can’t remember if I tried it with the peels on. Granny Smiths tend to have thicker skin than most.
I don’t have a food processer, and I just bought both Red Mill wheat and soy free baking flour, and some coconut flour. Could either or both of those be use in the crust instead?
Unfortunately, those wouldn’t be good substitutes for this… Sorry!
Delicious and healthy! We loved it! Thanks Kate.
Great to hear, Marisa!
Can I use coconut flour instead of almond?
Unfortunately, they aren’t a 1:1 substitute. Coconut flour tends to soak up a lot of moisture.
With a grand child having a severe nut allergy, I stay away from almond flour, any other flour will do?
You could try a gluten free flour in replace, but I’m not exactly sure how that will work without trying it. Sorry!
Can you use molasses instead of maple syrup?
Molasses can be tricky and since it is a lot thicker than syrup, I’m not sure it will work.
Can you make a two crust pie using this recipe?
As written this will make one tart crust. It wouldn’t do well as a top layer, I don’t think.
I like your page and hope to find you recipes and book a helpful resource to my kitchen. Best regards!
This crust is divine!! Just made it and can’t get enough of it. Thank you for sharing this recipe!
Stupendous ; )
I bake the crust as mini-tarts the night before, then add in the fruit the next day before baking the second time. It makes for a delicious breakfast.
I add in 1/2 teaspoon of Vanilla Bean Paste to the fruit. It’s my new go-to in baking. Have you tried it Kate ? Hard to find locally, but Amazon sells it. . .
That sounds interesting, Elizabeth!
Do I need to refrigerate this?
I would recommend it!
Hi there! I am curious if this recipe could be doubled and made into a slab pie (on a sheet pan)?
Hi JoAnna, I’m not certain without trying it. Sorry!
Really wanted to love this and think it has huge potential, but it just didn’t WOW me. Followed the recipe exactly as written. I loved the flavors, but I found the crust too dry and the apples too few. Planning to make again with the following three changes…. 1. Will line tart pan bottom with parchment paper. 2. Will prebake the crust just for 5 minutes or possibly not at all. 3. Will double the amount of the filling.
Thank you for your feedback, Janice. I appreciate it! I hope you will love it with your adaptions.
I did, as did everyone else! It was an absolute hit! (Which can be a challenge as my FIL is vegan and I have Celiac.) A definite keeper which will be put into frequent rotation. I used two Honey Crisp apples and two Granny Smith apples and it was JUST PERFECT!! (Can you tell I’m excited?!?!?!)
Hello! I’m thinking of using the crust with an unbaked creme patissiere filling. When blind baking the crust, would you recommend using baking beans so it doesn’t puff up too much? Or does it keep it’s flat bottom shape well? Thank you!
Hi Ashely! Sorry I can’t be more help, I’m not sure without trying it.
This is a GREAT recipe! I made a few tweaks, but nothing major. Thank you. The crust is delicious.
I’m allergic to oats (& wheat), any suggestions on substitutes for the oat flour?
You could maybe try an all-purpse gluten free flour blend. However, I’m not sure without trying it.
Hi Kate, I love your recipes, especially this one since it is gluten free and my son- in- law is GF and I always feel bad for him when it comes to desserts. My question is what can I use as a substitute for maple syrup since I only like maple syrup on pancakes! Would honey do or do you have any other suggestions?
You could try honey! Although, maple syrup here isn’t overpowering.
Hi. What do you think of PERSIMMONS instead of apples in this recipe?
Sounds interesting, but really unsure. Sorry!
It sound delicious. However, my husband can’t stand almond flavor or oat flavor. Is there any other way to make it. Would appreciate it so very much as it looks so yummy.
Hi Carmen, sorry I don’t have a solution for you! Without trying it, I wouldn’t know.
Is this 1/4 cup coconut oil measured in the solid state, then melted? Also would vegan butter work?
It’s a melted amount. I haven’t tried it with vegan butter so I’m not 100% sure. But it should, I would think.
I was planning to bake this for thanksgiving for a friend’s daughter. It’s described as “Gluten free” and could be made “Dairy Free”. Unfortunately, old fashioned or quick oats are not considered “gluten free” as they can be contaminated https://www.quakeroats.com/products/hot-cereals/gluten-free-oatmeal – I encourage you to add a note about this or recommend true gluten free oat options.
Hi CR! Thanks for your feedback. Typically most oats do indicate if they are gluten free or if they may contain gluten or processed in the same facility as wheat.
Definitely will be using this recipe for every tart crust from now on. Love the almond flour and oat combo. Thank you!
Great, tasty tart! I used all almond flour instead of the oat/almond combo. Everyone at Thanksgiving loved it and it was perfect for the vegan, dairy-free and gluten-free guests. It came out looking like a rose. :-) Just need to remind people to bake it on a sheet pan. The first one I made slid out of the oven onto the floor! (Just showed me how quickly I could make a second one).
Thank you for sharing, Nina!
It didn’t turn out good for me unfortunately, and I think it’s my oven that’s old and doesn’t bake evenly. It was way too crispy at the ends, and almost uncooked in the middle. What is the best oven to use for baking – convection or electric?
Hi Karen, I’m sorry to hear that! I use a standard electric oven. Convection ovens bake differently and I’m of the opinion that any recipe designed for a convection oven should be clearly labeled as such (though I’m not sure that’s always the case!).
I’m excited to try this. We want to use the crust for a quiche. Could we make the crust without maple syrup for salty recipes?
Here is a better recipe:https://cookieandkate.com/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/. I hope that helps!
Apples were yummy but the crust needs some tweaking… very dry and not much flavor. I’ll use butter next time and maybe honey instead of maple syrup.I love the simple ingredients and that it’s a healthy dessert!
Using you recipe I made a shortbread crust for the outer layer of mamoul (date paste/nut stuffed cookies). I only did half of the reipe which makes approx 15 mini versions of the cookie (I do not have a digital scale so it might be off by 5 or so grams. But I made them twice with approx weighs and both were delicious)..or you could use it to make an incredible gluten free shortbread cookie! Wait until the cool completly before transferring and they taste better the next day. Thank you for the inspiration…
45 g oat flour, grind in coffe grinder
60 g almond flour
1/8 t salt
3 T Irish salted butter
2 t Avocado oil
2 t Gluten free powdered sugar (it has tapioca starch it it, maybe could try with regular because it has corn starch)
1 t orange blossom water or rose water
1 t whole anise seeds
Can add some mahlab…1/4 t maybe
Hi from South Africa :) I have just made this for Father’s Day, I used honey instead of maple syrup because it’s easier to get gold here than real maple syrup! It has just come out the oven and looks beautiful. Can’t wait to try it. Thanks for the recipe!
Amazing recipe! I combined apricots with the apples, and the result was great. Thanks :)
Thanks for the recipie! Made it today but the crust was VERY dry… any recommendations?
Oh no! I’m sorry to hear that. Did you add the listed amount of oil/butter? Which one did you use? How long did you leave it in for.
I’ve made this recipe twice and LOVE it. Great success, and my guests enjoyed them too. I used homemade vegan butter (Google for a recipe) and skipped the 2 tbsp maple syrup when it’s finished out of the oven.
Hi Kate! Would this recipe work with berries or peaches in place of apples?
Hi Emily! I would suggest my berry crisp or peach crisp instead.
I am on an intolerance diet and this is the first recipe I have found that I can eat and actually comes together like the picture! Very delicious and I plan on making it again! My whole family loved it!
If you make ahead of time, do you recommend reheating to serve or just serve as is. If made in the morning do you recommend storing it room temperature or store it in the refrigerator To serve in the evening? Thanks!!
Hi Hannah! I would store leftovers in the refrigerator. This is delicious reheated or right out of the refrigerator, it’s all preference.
I tried the recipe, it’s delicious and easy to make, i used honey instead of maple syrup and it tastes amazing . Thank you
Could you use this crust for the pecan pie? I love your recipes Kate!
Hi Ann! I haven’t tried it, but let me know if you do!
Hi Kate! My boys and I made this today after we went apple picking! It turned out perfectly and looks just like the picture! Thanks for a great DF and GF dessert!
A great dessert for right now! Thank you for your review, K!
Have you tried making the dough a day or two ahead of time and keeping it refrigerated until you’re ready to use it?
Hi! I haven’t, so I’m not sure if it would holdup.
I love this recipe! It’s easy and delicious! My family and I love it, and I’m a big fan of the simple crust! I never would’ve guessed using maple syrup, and it’s fantastic! Thank you much! :)
Hi Kate! Your recipe looks delicious. I am wondering if you tried this crust to make a galette? If not, do you think it would hold up as a free form crust? Thank you :)
Hi! I’m not sure if it will hold the same shape. But I would be interested to hear if you try it!
I made this last night for my husband and mother-in-law. It was lovely. We all enjoyed it!
I’ve made this several times now and used it as a base for other flavors— frangipane and raspberry was the most recent hit with my family and I’ve got an apple and tahini experiment in the oven now. This is such a lovely “less sweet” dessert and I love how much easier the crust is compared to a traditional tart dough. Thank you!
Hi! I was hoping to use your gluten free tart crust for a lemon cream tart but am wondering if I need to cook it longer initially since the whole thing won’t go back in the oven once the filling is added… (the lemon cream it just refrigerates). Thank you!
Hi Maggie, I would think possibly, but I’m not sure without trying it myself.
I used the tart crust exactly for that -I hate apples :(- I baked it 350 for 20 minute (I like the crust crispy and brownish) was really good – imo.
Not great. I wish I had sauteed the apples ahead of time to make them soft and carmely—–this stayed in the oven way too long and the apples were still not very soft. The flavor is good, but if I make this again, I will definitely saute the apples first.
I’m sorry you didn’t enjoy this tart, Sarah. What type of apples did you use?
Thank you for this delicious recipe! I was given a few apples from a friend’s garden and thought of making an almond flour tart out of it. I appreciate your easy-to-follow instructions here.
You’re welcome, Leila! I appreciate your review.
I’m currently in Brazil visiting my mom and made this delicious, simple and easy to make recipe today. I added a few golden raisins and walnuts on top after removing from the oven. This is definitely going to be my to-go recipe. Next week I’m making the popular mapple-sweetened banana muffins!!! Your recipes are great!!!
Thank you Kate.
Hi, has anybody tried this with the coconut oil substitution? Can you tell me if it has a strong coconutty taste? I’m not really familiar with it.
Hi Kat, I find that it is mild. I hope you try it and love it!
I have been looking for a fuss free tart crust that has that crunch cause too many times it ends up feeling cakey. This is the tart crust I needed in my life. Thank you!
I’m making this with pears today! Crust is in the oven…can’t wait!
Made this yummy!!Pretty easy thank you
This looks so delicious!!! My dad can’t eat oats, do you think I could replace the oat flour with whole wheat flour?
Hi Emily, I haven’t tried it. I’m sorry!
If I want to make a Gluten Free Tart using your recipe, at what point in the preparation can I fill with the Mince Pie filling instead for a Christmas treat.
Is there a substitute for the almond flour?
Hi, this is best as written. I don’t have a great substitute. Sorry!
Hello, I made this today used the exact recipe ingredient and instructions. The crust turned out amazing I was so happy with it. However the apple topping was so dry. Nothing like apple tart/pie filling. Should I have covered it in the oven?