Paleo Apple Tart

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Ingredients
Instructions
Nutrition

Cold weather means apple pie (or some version thereof) in my house.  Our favorite is this cinnamon-spiked apple tart encased in a pecan crust. Since my boys go gaga for anything involving baked apples, this gluten free apple tart with a high protein, grain free crust doesn’t last long around here.

I love that the boys (and their friends) gobble down a treat high in fiber and other nutrients, with a minute amount of added sweetener –this entire dessert has a mere one tablespoon of honey. While super kid-friendly, this not-too-sweet tart also makes a gluten free, dairy free dessert that is rich enough to satisfy discerning palates, hence the place it will take on on our Thanksgiving table next month.

Ingredients
Serves:
6
Print Recipe
Instructions
  1. In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
  2. Fan apples out on top of uncooked crust, forming a circle
  3. Layer more apples over circle and in its center
  4. Cover tart with tin foil, and bake at 350°F for 45-70 minutes, or until juices are bubbling
  5. Remove foil and cook uncovered for 5-10 more minutes
  6. Serve with Vegan Coconut Whip (page 94 Gluten-Free Cupcakes)

Here are some of my other fall friendly apple recipes:

Are you looking forward to Thanksgiving? What types of recipes would you like to see here before the holiday?

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

67 responses to “Paleo Apple Tart”

  1. Can I make the filling and freeze it to make the tart later? I have lots of apples to process. I was thinking about making applie pie filling and freezing them for use later. Now that I follow a paleo lifestyle, I’m unsure how the ingredients will hold up or if they will be too soggy after I thaw. Any input would be greatly appreciated.

    • Faith, I haven’t tried freezing this so not sure how that would work. If you do experiment please let us know how it goes :-)

  2. Two Q’s – would this work with Pears? and is there an alternative for the arrowroot powder? (What about coconut flour in its place?) I will use the honey and everything else, but thinking about omitting the arrowroot powder. From the comments sounds like it may get a little soggy possibly – even if I keep the honey?

  3. I made this last Friday. The crust wasn’t soggy at all. The test came when I presented a slice to my husband with some whipped coconut cream (with a little vanilla extract in). He said it was honestly one of the best apple tarts he’d ever had. I had to use Cortlands as I couldn’t get Jonagolds, but everything came out wonderfully! In fact, I’m blogging about this pie right now, giving people the links to your recipes! Thanks so much, once again. (He also loves the chile lime mustard chicken)

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