Apple Almond Tart {Gluten-Free + Dairy-Free Option}
Apples and almonds harmonize beautifully in this elegant and rich homemade Apple Almond Tart, making the perfect autumn dessert. With its subtle hint of spicy cinnamon and the smoky, caramel flavor of Wildly Organic Coconut Sugar, this grain-free tart is a festive way to end a special meal, as well as a delicious reason to gather around the table with your loved ones. As it bakes, your home will fill with cozy, comforting scents, making the wait nearly as worthwhile as the result.
The natural combination of Wildly Organic Almond Flour and Wildly Organic Coconut Sugar gives an earthy bite to both the tart crust and the almond cream layered generously underneath sliced apples. The apples are kept simple, tossed in fresh squeezed lemon juice so their natural flavor comes through fully. Any apples you have on hand will work, although apples with a rosy color add a special touch to the finished tart. The skins of the apples are left on for added nutrition as well as texture.
Skip the Dairy
Non-dairy butter could also be used in both the almond cream and tart pastry. It is important to thoroughly chill the tart crust before pressing it into the pan, ideally overnight in the refrigerator but at least 2 hours before filling and baking. It is also important to remove the tart from the pan while it is still warm.
This homemade apple tart can be made the day before it will be eaten and refrigerated. It should either be rewarmed in the oven before serving or left out to come to room temperature. It would be delicious served with freshly whipped cream, your favorite ice cream, or this Wildly Organic recipe for dairy free sour cream. If a tart pan with a removable bottom is not available, this recipe can be made in a pie dish as well.
Holiday desserts to fall in love with:
- Nourishing Pumpkin Custard Pie
- No-Roll Gluten-Free Pie Crust (the last pie crust recipe you’ll ever need!)
- Naturally Sweetened Pecan Pie {no corn syrup!}
- Easy Pumpkin Pecan Crumble {Vegan, Gluten-Free}
- 6tablespoons butterat room temperature
- 1large eggat room temperature
- 1teaspoon raw apple cider vinegar
- 1/3cup Wildly Organic Coconut Sugar
- 3/4cup Wildly Organic Almond Flour
- 1/4cup Wildly Organic Coconut Flour
- 1/2teaspoon ground cinnamon
- 1/4teaspoon Wildly Organic Himalayan Pink Salt
- 8tablespoon butterat room temperature
- 1/2cup Wildly Organic Coconut Sugar
- 2large eggs
- 1cup Wildly Organic Almond Flour
- Zest of 1 lemon
- 1teaspoon ground cinnamon
- 1/4teaspoon Wildly Organic Himalayan Pink Salt
- 3-4Medium applesabout 1.25 lbs
- Juice of 1 lemon
- Wildly Organic Agave Nectarto glaze before serving
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To make pastry shell, first cream together the butter and sugar using a medium bowl and spoon, electric handheld mixer, or stand mixer with paddle attachment until they are thoroughly combined and their texture has become slightly fluffy.
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Next, in a small bowl combine apple cider vinegar and the egg, whisking together until thoroughly combined. Stir egg mixture into butter/sugar mixture until thoroughly combined.
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Combine almond flour, coconut flour, cinnamon, and salt. Add to egg, butter and sugar mixture and stir until combined. The final mixture will be fairly moist and should then be covered and refrigerated for at least 2 hours, ideally overnight. After dough has been thoroughly cooled, it should be partially baked before assembling tart.
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Preheat oven to 350F with a rack in the middle. While oven is preheating, take a 9 ½ inch tart pan with a removable bottom and press the dough into it gently. Use your fingers to spread the dough outwards from the center towards the edges, pressing it into the crease and up the sides all the way around the pan. Dough should be a uniform thickness across bottom and sides. Trim any excess dough off the edges.
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Using a fork, poke holes in the bottom of the unbaked tart pastry, about 2 inches apart across the pan. Once oven is preheated, bake pastry shell for 15 minutes. Leave shell in tart pan and let cool completely before filling.
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Cream together butter and sugar until thoroughly combined and the mixture has become slightly fluffy. Add eggs and mix thoroughly. Add almond flour, lemon zest, cinnamon, and salt and combine thoroughly. Almond cream can be used immediately or refrigerated until needed, but should be left to come to room temperature before use to allow easier spreading.
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Cut apples in half and remove cores, but do not peel. Slice apples very thinly, aiming for about ⅛ inch thickness. Toss sliced apples in lemon juice and set aside until ready to assemble tart.
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To assemble tart, take partially baked pastry shell (which should still be in tart pan) and spread almond cream evenly across the bottom.
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Next, layer sliced apples skin side up on top of the almond cream in a circular pattern beginning on the outside edges. As you place each apple slice, push it lightly into the almond cream to stabilize it. Slightly overlap the apples as you layer them, moving closer and closer to the center of the pan as you finish each circle. If you have apples left over once you have reached the center, tuck them in anywhere there is space.
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Place in an oven preheated to 350F until almond cream bubbles up a bit around apples and apples have softened, 45-50 minutes. Let cool for 10 minutes in pan, then remove tart from pan while still warm.
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If desired, warm tart can be drizzled or brushed with Wildly Organic Agave Nectar for a shiny, finished look. Serve warm or at room temperature.
The post Apple Almond Tart {Gluten-Free + Dairy-Free Option} appeared first on Wildly Organic.
Cora Loechler
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.