Apple Tart (Paleo, Gluten-Free)

The real star of this apple tart is, of course, the apples. Sliced thinly and layered into the tart crust, they make an absolutely stunning holiday dessert.
Those slices become golden and caramelized around the edges, while turning tender and juicy underneath. Every bite is subtly sweet and perfect.
I also make this with a crust that is paleo-friendly and gluten-free so that everyone at your table can enjoy a slice. Trust me, this crust is just as buttery and crisp as traditional pie crust.
Since the paleo diet consists of whole foods and avoids grains and refined sugar, you can imagine that a paleo tart crust can be a challenge.
This crust uses almond flour with arrowroot starch and some baking powder to lighten it up. Chia, flax, and egg act as binders to help the dough stick together and make it easier to roll.
You must use finely ground almond flour (blanched almond flour with no skins) or this recipe will not turn out right. I use Bob’s Red Mill Superfine Almond Flour. Also, you can substitute the arrowroot starch with tapioca starch, which can be easier to find, but it will change the texture a bit.
Slicing slicing and arranging of the apples take a bit of patience, but I enjoy the rhythm and meditative nature of making this apple tart.
I made this three times, once with Honeycrisp, once with Granny Smith, and once with the combination of the two. I think the combo version was best.
Serve this paleo apple tart warm or at room temperature. To take this dessert over the top, serve it with a scoop of ice cream or whipped cream. (By the way, coconut milk makes an excellent paleo-friendly whipped cream!)

Apple Tart (Paleo, Gluten-Free) Recipe

Prep time: 45 minutes
Cook time: 45 minutes
Chill time: 1 hour
Yield: 8 to 10

 

Maple sugar is a granulated sugar made from dehydrated maple syrup. You can find it on Amazon or in many Whole Foods Stores. Coconut sugar is becoming more widely available. It is a fine substitute, but it will make the tart a much darker shade of golden than the maple sugar.

 

Ingredients:

For the paleo pie crust:

• 2 cups finely ground almond flour (I used Bob’s Red Mill Superfine Almond Flour)
• 1 cup arrowroot starch
• 2 tablespoons maple sugar (or 3 tablespoons coconut sugar)
• 1 1/2 tablespoons ground chia seeds (I used white chia seeds)
• 1/2 tablespoon ground flax (I used golden flax seeds)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, ghee, lard, duck fat, refined coconut oil, or sustainable palm shortening
• 1 large egg
• 1 egg yolk
• 3 to 6 tablespoons ice water
• Extra arrowroot or tapioca starch for shaping and rolling

For the apple filling:

• 6 medium baking apples (I like a mix of Granny Smiths and Honeycrisp)
• 2 tablespoons unsalted butter, ghee, refined coconut oil, or palm shortening
• 2 tablespoons maple sugar (or three tablespoons coconut sugar)
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract (optional)
• Zest of one lemon

Special equipment:

• Food processor
• 9-inch tart pan

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