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Upside-Down Apple Tartlets
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Servings
8
Ingredients
Crust
2
cups
blanched almond flour (not almond meal)
½
teaspoon
celtic sea salt
¼
cup
coconut oil
,
at room temperature
¼
teaspoon
vanilla stevia
Filling
6
large apples,
peeled, cored, and sliced
, and cut into ¼-inch slices
1
cup
apple juice
1
tablespoon
freshly squeezed lemon juice
2
tablespoons
arrowroot powder
1
tablespoon
ground cinnamon
Instructions
Preheat oven to 350°F and place eight 1-cup wide mouth mason jars on a large
baking sheet
To make the crust, pulse together almond flour and salt in a
food processor
Add coconut oil and stevia and pulse until the mixture forms a ball
Transfer dough to a piece of
parchment paper
and place in freezer for 20 minutes
To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a
large bowl
to combine
Transfer apples to mason jars so that each one is overfilled
Divide remaining juice from the bottom of the bowl between the jars
Remove dough from freezer, place between 2 pieces of
parchment paper
generously dusted with almond flour
Roll out the dough ¼-inch thick and remove top sheet of parchment
Use top of a wide-mouth mason jar to cut out 8 circles of dough
Place one round on top of each apple-filled mason jar
Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
Serve the tartlets hot out of the oven with coconut whipped cream
Prep Time
10
minutes
mins
Freeze Time
20
minutes
minutes
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
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Equipment
Baking Sheet
Food Processor
Large Bowl
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!