Sunday Recipe: Chunky Maple Apple Tart #glutenfree

Chunky Maple Apple Tart #glutenfree

I’ve finally realized my two tart pans are two different sizes and the smaller one works much better for this recipe. It allows the dough to fill the tart pan and create a substantial but not overly heavy crust. It’s a Wilton non-stick pan, 9 by 1.125 inches. My 8 by 8-inch square tin works great too but I find you need to line it with parchment paper to get things out easily, and it’s not quite as pretty. I’d say this serves about 6. I wanted a simple apple pie type dessert since I have so many apples, but one that was gluten free. This one fits the bill. It’s easier to make than a pie and yet satisfies that particular desire without any gluten, and pretty easy to make vegan. I love to serve it with sharp cheddar cheese.


For the Crust

  • 2 tablespoons melted butter or olive oil
  • 2 tablespoons maple syrup or honey
  • ¼ teaspoon sea salt
  • 1 ½ cups or 160 grams almond flour

For the filling

  • 4 medium apples, peeled, cored, and diced
  • 1 tablespoon water
  • 1 tablespoon butter or olive oil
  • 4 tablespoons maple syrup or honey
  • 1 tablespoon tapioca flour mixed with 1 tablespoon cool water
  • ¼ teaspoon each cinnamon, nutmeg, and vanilla


  1. Preheat oven to 350 degrees.
  2. Use a non-stick tart pan OR grease and line an 8 by 8 pan with parchment paper.
  3. Combine the crust ingredients and press into the prepared pan with your fingers, pressing the crust up the side.
  4. Bake for 12 minutes.
  5. Meanwhile, prepare the apples and combine with the water, butter, and maple syrup in a medium sauce pan.
  6. Bring to a low boil over medium heat. (Takes about five minutes.)
  7. Simmer covered for another five minutes, stirring periodically, until apples are softened.
  8. Stir in the tapioca slurry and seasonings.
  9. Pour into the crust and bake at 350 for 20 minutes.
  10. Cool completely before serving.

The Sunday Recipe: Apple and Cheddar Cookie Tart

Apple and Cheese Cookie Tart

I loved the cookie recipe last week so much that I decided to use it as the basis for a tart. This one is best served cold. I think next time I’d leave the cheese off and just serve with a wedge of cheddar. I think a metal tin is better as well, the bottom was a bit soggy in the glass spring form pan.

Ingredients for Crust

  • 1/2 cup unsalted butter, room temperature
  • 6 tablespoons maple syrup
  • 3 tablespoons cream cheese
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour

Ingredients for Filling

  • 5 medium granny smith or other tart baking apple
  • ½ cup maple syrup
  • ½ tablespoon butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon tapioca flour (mixed with 1 tablespoon water)

Cheddar Cheese (optional)


  1. Cream butter, sugar, and cream cheese.
  2. Add vanilla and egg yolk, blend.
  3. Measure flours and combine before adding to mixer.
  4. Mix until combined and chill dough for a couple hours.
  5. In the meantime, peel and grate the apples
  6. Mix maple syrup, cinnamon and nutmeg, and butter.
  7. Bring filling ingredients to a gentle boil.
  8. Turn down to simmer and stir occasionally for 15 minutes.
  9. Stir in the tapioca paste and continue stirring for about half a minute, until thickened.
  10. Set aside to cool.
  11. When the dough is well chilled, preheat oven to 350.
  12. Press the dough into a tart pan or roll out on a jelly roll pan, leaving a bit of a built up edge.
  13. Spread the filling out on the dough.
  14. Bake for 20 to 30 minutes, until edges are well browned.
  15. If you want to do what I did, grate a couple ounces of very sharp cheddar over the tart while still hot. (I will be just serving it on the side next time.)
  16. Chill thoroughly before serving.

The Sunday Recipe: Cider Syrup

I adapted this recipe from one in the The Fly Creek Cider Mill Cookbook: More Than 100 Delicious Apple Recipes by Brenda Palmer Michaels (Agate Surrey Publishing, 2016) and available for sale on for just $19.51 at the time of this writing. Their fantastic recipe for donuts is even in this cookbook.

The book had caught my eye while walking through my library for two reasons – one, we love apples and go through a lot of them, and two, I was saddened to learn some months ago that the cider mill, north of Oneonta, NY, and just west of Cooperstown, would be closing. The owners were retiring. I grew up in a small town nearby and went to college at Oneonta State. The cider mill is a fantastic vacation spot with a wonderful gift shop, animals to see, great food, and just a really fun time at a great price.

I went back to their Facebook site to check on when exactly they had closed and found . . . they are reopening under new management! 😊 I highly recommend checking it out.

I chose this recipe to try because I had a container of cider in the fridge that my daughter wasn’t drinking and I thought the syrup would go well on the oatmeal pancakes or waffles I am trying to perfect.

I also ended up using half the batch I made on a fresh pork roast I seared and put in the slow cooker. I was surprised at just how much flavor it imparted, it was delicious. My daughter said it smelled like Thanksgiving. I couldn’t figure out what she meant until I took a bite. It is VERY reminiscent of the maple sweet potatoes my sister brings every year.

I can’t wait to try this on pancakes.

Cider Syrup


  • 2 cups apple cider
  • 1 tablespoon lemon juice
  • ½ cup maple syrup
  • ¼ teaspoon cinnamon (optional)
  • 4 tablespoons unsalted butter


  1. Combine the cider, lemon juice, and maple syrup in a medium saucepot and whisk to combine.
  2. Bring to a boil, stirring occasionally.
  3. Boil gently on medium heat for about 30 minutes, until reduced by half.
  4. Use over pancakes, waffles, French toast or even meats.