Apple Tart (vegan & gluten free!!!)

Kiddo and I still have plenty of apples (and peaches!) from our family apple picking trip. I decided to make an apple tart because I’d never made one before. I looked at a bunch of recipes before deciding on this one. It is delicious and happens to be gluten free and vegan!!!

We made a few alterations to the original recipe because my tart pan is larger, for taste preferences, and because I accidentally doubled the cinnamon instead of one and a halfing it. Oops! However, I really liked our results so I am sharing the recipe that we made. Kiddo and I were brave and offered the completed tart, untested, to my mother’s book club. They all liked it, and so do we. We hope you will too!

Apple Tart Ingredients

Tart Crust
  • 1-1/2 cups firmly packed almond flour
  • 1-1/2 cups oat flour*
  • 3/8 tsp salt
  • 3/8 cup melted coconut oil (you could use butter)
  • 5-1/2 TBS maple syrup
  • 11 in tart pan
Apple Filling
  • 5 medium sized apples
  • 1-1/2 TBS maple syrup
  • 1-1/2 TBS fresh lemon juice
  • 1/2 tsp ground cinnamon**
  • 2 TBS melted apricot preserves

Apple Tart Directions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 11 inch tart pan (we used coconut oil) even if it is non-stick.
  2. In a medium mixing bowl, combine the flours and salt. Stir to combine. Drizzle in the melted coconut oil and maple syrup, and stir until the mixture is moistened throughout.
  3. Dump the crust mixture into the greased tart pan. Press the dough into the pan until you have an even layer. Then use the palm of your hand to press the dough up the side of the pan. Try to make the dough even in height and thickness (you may have slightly more dough than needed).
  4. Poke the bottom of the crust dough with a fork (all over) to prevent bubbling.
  5. Bake the crust for 10-12 minutes (ours needed 11.5). It should be lightly firm and a little golden. Set aside.
  6. While the crust bakes, prepare the filling by peeling, coring, and slicing the apples to 1/4 in thickness.
  7. Put the apple slices in a bowl and add the maple syrup, lemon juice and cinnamon. Toss the apples to coat.
  8. Arrange the apple slices in the crust. Kiddo and I overlapped them in concentric circles (she was BRILLIANT with the design, and needed very little instruction or assistance after I showed her). Reserve the syrup mixture from the bottom of the bowl.
  9. Bake the tart at 350 degrees Fahrenheit for 25 minutes. Then gently brush the apples with the syrup mixture and bake for another 15-20 minutes (until the apples are tender and the crust is a deep golden brown).
  10. While the tart is still hot, brush the apples with the melted apricot preserves.
  11. Allow the tart to cool for 15 minutes. If the bottom of your tart pan comes out, remove it and serve!

*we made our own oat flour, which I recommend unless you plan to use it frequently. One cup of oats (quick or rolled) will make one cup of oat flour(after chopping it up a food processor until it forms a powder)

**This is more cinnamon than the original had, I forgot that I wasn’t doubling and put in a 1/2 tsp instead of 3/8 tsp. Feel free to decrease if you don’t love cinnamon like we do.