Ingredients
- cup(135 grams) firmly packed almond flour
- cup(90 grams) oat flour* (certified gluten-free if necessary)
- 1/4 teaspoon salt
- 1/4 cup melted butter or coconut oil
- tablespoon smaple syrup
- large Honeycrisp or 3 medium Granny Smith apples (about\1 1/4 pound s)
- tablespoon smaple syrup, divided
- tablespoon lemon juice
- 1/4 teaspoon ground cinnamon, plus more for dusting if you’d like
Instructions
- 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 (or don’t, for more color) and cut them into slices ⅛″ 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.
