Upside-Down Apple Tartlets from Paleo Cooking

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.

Upside-Down Apple Tartlets

Print Pin Recipe
Servings 8





  • 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 mins
Freeze Time 20 minutes
Cook Time 40 mins
Total Time 1 hr 10 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


62 responses to “Upside-Down Apple Tartlets from Paleo Cooking”

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

  1. 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.

    • Hi Rowan, I haven’t tried that but I think it might work. If you do experiment please let us know how it goes :-)

  2. 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!!!

    • 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.


      • 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.

  3. 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!

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Recipes » Desserts » Upside-Down Apple Tartlets from Paleo Cooking