Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Upside Down Apple Tartlets paleo recipe

Upside-Down Apple Tartlets from Paleo Cooking

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Although I did not make a big fuss when it came out, I remain beyond thrilled with my third book, the New York Times bestseller, Paleo Cooking from Elana’s Pantry. This labor of love is the culmination of almost a decade of cooking simple, healthy, and most important, tasty food for family, friends and the millions of people that read my blog.

While there have been a flood of Paleo cookbooks that hit the market in the last year, my readers have told me that a couple of things set the recipes in this book apart from others. First, simplicity. My recipes use as few ingredients as possible. No long lists of different flours! As a busy mother of two boys I don’t have time to waste, and I know you don’t either.

Second, the recipes are fail safe. All of the recipes in this book (as well my others) are professionally tested by a paid recipe tester, that is, after they are tested by me. After I perfect a recipe, it is tested by paid assistants who are not professional chefs (to make sure that beginner cooks can understand and make it) then off to the professional tester my recipes go! I’ve never discussed this before, but I thought you would like a bit of detail on the “making of” my books. The recipes work because I work them over, and then a couple of other people do too!

Additionally, my recipes are healthy. My third book Paleo Cooking from Elana’s Pantry has more than 90 recipes –all are gluten-free, grain-free, dairy-free, and nightshade-free! Of those recipes more than 60 are nut-free as well. After writing my first book, The Gluten-Free Almond Flour Cookbook, I wanted to write a book that would be more inclusive of people with different allergies, that is why more than two-thirds of the recipes in Paleo Cooking from Elana’s Pantry are free of nuts. With everything from Paleo Pad Thai to Paleo Shepherd’s Pie, you’ll find fantastically tasty easy dinners as well as simple, easy desserts such as these adorable Upside-Down Apple Tartlets.

Print Recipe
Upside-Down Apple Tartlets
Serves:8
Ingredients
Instructions
  1. Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet
  2. To make the crust, pulse together almond flour and salt in a food processor
  3. Add coconut oil and stevia and pulse until the mixture forms a ball
  4. Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
  5. To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
  6. Transfer apples to Mason jars so that each one is overfull
  7. Divide remaining juice from the bottom of the bowl between the jars
  8. Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour
  9. Roll out the dough ¼-inch thick and remove top sheet of parchment
  10. Use top of a wide-mouth Mason jar to cut out 8 circles of dough
  11. Place one on top of each apple-filled Mason jar
  12. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
  13. Serve the tartlets hot out of the oven with coconut whipped cream

paleo cooking elana's pantry

While I put my heart and soul into writing Paleo Cooking from Elana’s Pantry, I did next to nothing to promote it. Why? First, I’m much better off staying home and sticking to my health routine than I am going on the road. Although I haven’t mentioned it here, I’m also really shy, and a much better writer than shmoozer. I don’t do well in big groups of people and get a bit overwhelmed. In fact, I’m pretty bad at networking and self-promotion. Finally, the summer the book came out I moved my family to our new house and threw a Bar Mitzvah for my younger son. This book, my third, got lost in the mix of all my family endeavors.

So, as we Jews say, this is my little spiel for this cookbook, which although a New York Times bestseller, received little of my attention (and promotion) after its creation. I hope you enjoy this recipe for Paleo Upside-Down Apple Tartlets, which gives you a little peak into Paleo Cooking from Elana’s Pantry!

I’m often asked why we use a small format for my cookbooks. I intentionally ask my publisher, Random House, to make the books small so that they are inexpensive and easy for people to afford. Of course, this cuts down my profit margin, but it saves you money and this smaller format also saves trees. Thankfully, the book is very affordable –it’s usually sold on amazon for somewhere around $12.00 (sometimes a bit less, sometimes a bit more, amazon sets the price, and I have no control over that).

My goal is not to sell books. My goal is to help people. That’s why there are 800 free recipes on my website for all of you to enjoy! I advise you to try the free recipes first, rather than buying my book. If you love them and get through them all, the books are waiting for you!

Comments

    • Lesley, thanks for your comment! This happens either when the brand of almond flour I recommend is not used, or when the coconut oil is not warm enough :-)

      Reply

  2. Love the crust part that I have made this into a cookie!
    Using all the same ingredients plus vanilla powder, 1/2 tsp of powdered stevia, cinnamon, I process in the food processor till well blended.
    I scoop it all in a bowl, and then with my cookie scooper make the cookies baking them on parchment paper til very brown.
    These cookies are VERY soft. Once cooled, I place them in the freezer and eat them froze from my container. PURRRRFECT! =/\ . . /\=

    Reply

  3. I have tried some of your recipes and have like what I have tried. My problem is eggs as well as dairy, soy, nuts, gluten and grains in general. Do you have very many recipes with no egg?

    Reply

  4. Elana, thank you sooooo much for all these amazing recipes! they really truly are awesome. i am a 14yr old girl, and i do all of the baking in my house. my dad, brother and one of my sisters are gluten intolerant, and possibly have Celiac disease. you’re recipes make it possible for to still enjoy baked treats together, in a way that’s better for all of us. Thanks a million for making that happen. I hope i can help people like that someday too.

    Reply

    • Isabel, thanks for letting me know that my recipes are awesome! I think you are amazing, and that your dear family is so lucky to have you taking care of them :-)

      Reply

  5. Hi Elena, I have all your cookbooks and love them I just wish instead of 6 apples you could indicate how many grams it would be. The same applies to carrots, eggs, etc.

    Reply

    • Hi Linda, thanks for your comment. Providing measurements by weight is something I’ve thought about for quite some time, so your feedback is very helpful. So glad to hear you are enjoying my cookbooks!

      Reply

  6. Hello, Elana. I am very attracted to the apple tartlets recipe. I’ve baked “pina colada” cakes in the past in pint Mason jars with success (not paleo). About the blanched almond flour: I wonder if you have had occasion to assess the economics of processing blanched almonds into flour, using the Vita-Mix. Thanks so much for those Passover recipes. So easy when we should be enjoying this time of renewal.

    Reply

  8. Beautiful post Elana. So often we read recipes without making a connection to the creator. Just wanted to say thank you for leading the way and showing so many families all over the world that they have options and alternatives. I got your paleo book right in the middle of my daughter’s gut/brain illness and felt comforted just turning it’s pages. While her diet was restricted then, I hoped one day I’d be cooking from your book. These days she is in fantastic health and I am reminded of these gorgeous little tarts. I’ve called my man to ask him to bring home some apples on the way home. Can’t wait. Thanks again Elana. Keep doing what you are doing. You will never know how many people it touches. Best wishes, nicole. Country victoria, Australia. X

    Reply

  9. Is it possible to use a ramekin instead of 1 cup mason jars? I don’t have any of those but have stone rammies.

    Reply

    • Hi there, I haven’t tried that so not sure if it will change anything, if you do experiment with this please let us know how it goes!

      Reply

  10. Can I make my own almond flour from almonds and my vitamixer? I don’t know exactly what blanched almond flour is…

    Thanks!

    Reply

    • Hi Amber, I haven’t tried that, but I think it could work. If you do experiment please let us know how it goes!

      Reply

  13. I am loving these apple tartlets and the presentation of them especially. I have to try the recipe!

    Reply

  15. I’m thankful for my darling daughters, who just had their 4th and 9th birthdays, and thankful for being surrounded by my beautiful family this Thanksgiving and all year round, because my in-laws moved closer to us, and we’re all together this year. YAY! Thankful for the little and big things in everyday life that bring peace, understanding, safety and love into our lives and into others’ lives. xo

    Reply

  16. Such lovely personal comments Elana. Thank you for speaking about your shyness, and for bravely putting family first.

    Reply

    • Hi Debbie, you’re welcome! I’m so glad to hear that the Apple Tartlets were delicious! We think so too :-)

      Reply

  19. I have followed your blog and recipes for many years… also I own all three of your cookbooks. Love that they take few ingredients and are easy to prepare. Thanks for all of your sharing as you work towards your own health.

    Reply

  21. Do these come out OK if combined and put in a pie pan instead? They look scrumptious and also just like what my family needs as an apple pie substitute for the holidays!

    Reply

  23. I have this book and the Cupcakes cookbook! Love both of them! Made many many recipes, some of them few times! Haven’t try the cobbler yet, now I will! Thanks for all your work on fantastic recipes!!!

    Reply

    • Hi Jack,

      Thanks for your comment! I haven’t ever heard of (or used) a special mason jar for high temperatures. I use the regular type of mason jar and to date have not had any problems.

      Elana

      Reply

      • I love the look of your recipe and can’t wait to make it. However, Mason, Ball, Kerr specifically state that canning jars are not designed to be used in a dry heat environment such as baking in the oven. Better to make this dessert in a baking pan and then serve in the jars for that desired look. In the past I did bake in mason jars with success, but jars have exploded from such use and they are also weakened by the dry heat and may break in future uses. Just hoping to pass on safety tips to help others avoid problems.

        Reply

  26. I have been cooking out of your cookbooks since the first one came out, and they include many of my go-to recipes for the reasons you mentioned. My favorite recipe to prove that gluten free can be full of taste (and moist) is turning your zucchini bread from the first cookbook into muffins. Everyone loves them!

    Thank you for sharing your talent for creating healthy options for those of us on restricted diets. You are so wise to make sure your health remains your #1 priority!

    Reply

  27. I enjoy your recipes for just the reason you mentioned. I appreciate knowing your additude towards healthy eating and sharing! I have always been surprised how many recipes are on your website, even though I have your 2 books, just not the cupcake one. I did get that one for a friend though!
    We did try the coconut frosting but somehow failed! We had fun making a birthday cake!

    Reply

  28. I have all 3 of your books!
    I know you have so many free recipes on your website, but I am a sucker for a good cookbook! I love looking at the beautiful pictures. And I really enjoy the introduction you do for each recipe, who inspired you, where you found an original recipe, etc.
    I read cookbooks like they’re novels; and yours are some of my favorites!

    Reply

  29. I have your books on my wishlist for the upcoming holiday so I’m really looking forward to them :) This dessert looks yum!! Can’t wait to try it. Quick question, can I sub coconut sugar for the vanilla stevia? I have so much of the coconut sugar that I’m trying to find ways to use it :) Congratulations again on your book!!

    Reply

  30. I love your new book! Just made the chicken gumbo. Delicious! Thank you for your wonderful recipes. I have low immunity issues, and eating this way really helps me feel better. Loved the Orange cranberry biscuits from a recent email I rece from you. Yummy.

    Reply

  32. I’ve been enjoying both your books and appreciate the ease of your recipes. I also like the size/format very much. Keep’m coming and thank you :-)

    Reply

    • Sasha, you can find vanilla stevia online at Amazon. I use this every day in my morning coffee drink and smoothies. Love it! :)

      Reply

  36. Congratulations on your third book. I have tried some of your recipes and have enjoyed them. I wouldn’t be a good saleslady for my own things either…

    Reply

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