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.
Cinnamon Apple Tart with Pecan Crust
- 4-5 medium apples, peeled, cored and sliced ⅛-inch thick
- 1 tablespoon fresh lemon juice
- 1 tablespoon arrowroot powder
- 1 tablespoon honey
- 1 tablespoon ground cinnamon
- 1 Pecan Tart Crust
- In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
- Fan apples out on top of uncooked crust, forming a circle
- Layer more apples over circle and in its center
- Cover tart with tin foil, and bake at 350°F for 45-50 minutes, or until juices are bubbling
- Remove foil and cook uncovered for 10-15 more minutes
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?
Hi, I made this for Canadian Thanksgiving. It was terrific in taste. My only comment is the bottom crust was a bit soggy – but I skipped the honey and arrowroot powder. I’m guessing that caused it? I was hoping for a roasted nut flavour. Next time (and there will be one!) I’ll skip the lemon juice. Unless anyone has other suggestions for a non soggy crust?
Magda, yes, eliminating arrowroot and honey will create this issue.
Oona Miller says
I’m not seeing what size pie pan to use. What size should I use?
Hi Oona, if you click on the green text that says “Pecan Tart Crust” you will be given that info :-)
Eric Root says
I have made this recipe twice now. The results have been well received at both a family gathering and my wife’s book club. I will make more, for sure. Because it is a little early in the apple season, I have not been able to buy Jonagold apples yet. The first tart used Tango Crisp, the second used Gala. Sure, there was a small difference, but I’m not sure which I liked better. I expect to hear about the need for several at Thanksgiving.
Thanks Eric! Great to hear that this was well received :-)
Did u serve this straight from the oven? I’m cooking it a day ahead and wondering the best way to store and then serve it… Refrig? Leave out? Reheat? Serve room temp?? Thx in advance <3
Elana Amsterdam says
If you’re only making this a day ahead it’s fine to leave it out on the counter overnight uncovered. That’s what I do.
I want to make a pecan pie…do you think using a pecan crust would be too much?
Elizabeth Meyer says
I have tried this recipe several times and have never had it come out OK. I can’t seem to find Jonagold apples and have tried several combinations, but the juice never bubbles and it never looks like Elana’s. Mine look just dried up! I have tried slicing the apples thick, and then today tried slicing them as thin as I could get them. Any suggestions as to what might be going wrong? Any tips I could try? I love the idea of this tart, and make it every Rosh Hashanah, but after this, I might abandon this recipe! I usually have very good luck with Elana’s recipes, so not sure what the problem is with this one.
Today, I used 2 ginger gold apples, one mac and one either honey crisp or gala apple.
Followed the recipe exactly.
Thanks for any help anyone can give!
I think it was the choice of apple. I just made it for the first time for Rosh Hashanah and couldn’t find the Jonagold either. Whole foods told me they would be out in a few more weeks. They also told me gala and mac were two good substitutes for Jonagold, so I mixed them. Results were ok, but I won’t use next time as they weren’t juicy enough. Might try granny smith if I can’t find the Jonagold.
I use Cortlands. They come out beautifully.
Elana Amsterdam says
Are you covering the tart per step #4 of the instructions? This is what allows the apples to get juicy and bubble :-)
I have made this several times and each time was very pleased with the results. I leave out the arrowroot powder and use stevia (sometimes not). Am about to make it again for a friend tonight, who is trying to go grain-free and I am sure this will have a positive impact on her.
Thank you so, so much for your wonderful, simple, healthy recipes.
MOLLIE *THE ALMOND FLOWER* says
This is so beautifully presented with the apple slices and I love the not-too sweet sounding recipe!
I linked to it in my post for Deep Dish Apple Streusel Pie (made with almond flour, butter, honey and a roll out crust)
I used the wrong sort of apples and they never softened :( However I did use chestnut flour instead of almond flour and it was really tasty! no sweetness required at all. Great recipe thanks!
Jacqueline Wilber says
Looks delicious, I’m making this for Thanksgiving!
Sharon L Ulam says
I would love a sugar and dairy free pecan pie please