APPLE TART {vegan, gluten free!}

this is the year i learn how to bake my friends!  when we stopped eating eggs, dairy, white flour and sugar i gave up on the idea of baked goods- and my heart, it broke a little.  ok, A LOT.  but that was crazy!  there are so many ways to make amazing baked goods without those things.  and i’ve committed to learning how.  one delicious tart at a time.  i think you’re going to really love this new ambition of mine and if you have a recipe for vegan chocolate chip cookies that you want to share- please do!  more after the jump, including why i think this tart is the perfect dish for entertaining!

i’ll be serving this up at our next dinner party because it’s easy to make (fool proof even!), has extraordinary flavor (no one will ever know it’s healthy) and lastly- it’s an impressive presentation. homemade tart?  i think your guests will assume you were laboring over it for hours.  that’s how i like it- smoke and mirrors!  i hope you enjoy…

the what:

crust-

2 cups millet flour

1 1/2 cups almond flour

1/2 teaspoon sea salt

1/2 cup coconut oil

1/2 cup maple syrup

filling-

4 apples

2 tablespoons lemon juice

2 tablespoons maple syrup

3 tablespoons sliced almonds

glaze-

1/2 cup (gluten free) apricot jam or preserves

2 tablespoons water

1 teaspoon lemon juice

 

the how:

- preheat oven to 350 degrees

to make the crust:

- in a food processor combine millet flour, almond flour and salt

- over a low flame heat coconut oil and maple syrup- stir to combine

- add coconut oil and maple syrup to flour and pulse until combined

- spread dough in a 9.5 inch oiled tart pan (preferably with a removable bottom, like this one!), press down and fill sides to form a crust

-pierce crust with a fork several times and bake for 15 minutes

- remove from oven and flatten crust with a fork- pressing down to make it as compact as possible

 

for the filling:

- peel and thinly (and evenly!) slice 4 apples and pile in pan.  this is your opportunity to play a little with the apples and presentation- i went for a sort of apple flower shape.  fun!

- combine maple syrup and lemon juice and brush over the apples

- sprinkle almonds on top and bake for 1 hour (possibly a little more or less, depending on your oven) until the apples are soft and slightly browned

 

lastly, the glaze:

- combine apricot jam and water in a small pan and heat on low until the preserves are thinned.

-remove from heat and add lemon juice, then our mixture through a strainer to remove any apricot chunks

- brush tart with glaze and serve (preferably warm!)

*recipe adapted from Terry Walters’ CLEAN FOOD (i highly recommend this cookbook)

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Reader Comments

  1. tara|

    Tried the recipe today. Baking time seems way too long. After 30 minutes the crust was pretty much burned and I had to take it out Bessie the apples were brown at all. Might just be my oven – but maybe other people wanna check on the pie early – an hour would definitely have killed this pie.

    Reply
  2. Ruby|

    Gorgeous! I am in awe of what you can do without white flour and sugar… eventually those are things I would like to cut out of my diet as well. Seeing recipes like this one is inspiring :)

    Reply
  3. sarah yates|

    thank you ruby! i know, i can't wait to learn more- there's no reason that i can see to use flour and sugar when you can make things like this! :)

    Reply
  4. Julie // Bound|

    This looks so great and is so timely…I barely made it past the woman in Costco who was handing out samples of apple strudel yesterday. Anything pie-like is my kryponite, so having this around would make my life SO much better!

    Reply
  5. Ashlae|

    The woman after my own heart <3 Now I wanna bake with you. Must. Get. To. Cali. Or you visit Denver ;)

    PS – GORGEOUS TART.

    Reply
  6. shelley|

    hi! do you think I could use a 9" pie pan for this? I don't have a tart pan but would love to make this for Valentines Day! thanks!

    Reply
  7. sarah yates|

    thanks everyone! @shelley- ABSOLUTELY!!! you might have a tiny bit of extra dough fro the crust, but it won't make much of a difference (and i like a really thick crust so i would just add it all in and then really press it down after the first bake). Good luck and have a great valentine's day!

    Reply
  8. Emily|

    I love your blog and am in fact eating a collard wrap for lunch right now – it is delicious. Just wanted to share this vegan chocolate chip cookie recipe from Post Punk Kitchen. It is amazing, though it does have regular sugar and flour. Maybe you could start here and experiment your way to a healthier recipe? I look forward to it!

    http://www.theppk.com/2008/11/chocolate-chip-cookies/

    Reply
  9. jeannie|

    My precious nephew has been diagnosed with celiacs (sp?) disease. So, no dairy, white flour and his doc has him temporarily off eggs & GMA corn. His dad has harvested about a 1/2 bushel blackberries, causing me to swoon. Without thinking I blurted out what perfection was my grandmother's blackberry cobbler. Within 24 hours 2 cobblers worth of fresh blackberries are now waiting expectantly in my fridge. Help!

    Reply
  10. Megan|

    I recently went gluten and dairy free, and with my brand new kitchen to bake in I was a bit depressed. I am making your apple tart right now. I am bad at wanting to eyeball everything and it was looking a little dry on top so I made so extra glaze and filled it up and am baking it a little longer. I'm thinking the apple pectin will thicken it. It looks and smells awesome! Thanks for the recipe!

    Reply
  11. Linda|

    I made this tonight and it was scrumptious. We had a guest over, and the whole tart is gone. Admittedly, I ate about half of it myself. I only used half of the crust for my 9 inch pan, but froze the other half for the next time. Thank you for sharing.

    Reply
  12. Marianne|

    Is there any reason you can’t substitute canola oil for the coconut oil?

    Reply
    • Sarah Yates|

      HI Marianne, Not that I know of! Do you have an allergy or aversion to coconut oil? It’s a much healthier option, if you can have it! :)

      Reply