Melora Johnson's Muse

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.

Ingredients

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

Directions

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.