Ingredients
Crust:
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 2 Tbsp coconut flour
- 1/4 tsp sea salt
- 2 Tbsp pure maple sugar or organic coconut sugar
- 7 Tbsp palm oil shortening or grass-fed butter, or a combination of both
- 1 egg
Filling:
- 3 pink lady apples peeled and sliced thin, about 1/8-1/4 inch thick
- 1 Tbsp lemon juice
- 1 tbsp tapioca flour
- 3 Tbsp organic coconut sugar
- 1/2 Tbsp apple pie spice
- 1/2 tsp cinnamon
- Pinch salt
Caramel:
- 2/3 cup full fat coconut milk You can also use coconut cream only for a thicker caramel
- 3 1/2 Tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine grain sea salt
Instructions
Prepare the Dough/Crust:
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In a food processor, pulse the dry ingredients with the butter or palm shortening (or both, if combining) until crumbs form, then pulse in the egg to form a dough. Flatten dough into a disk and wrap in plastic, chill for 30 minutes while you prepare caramel
Prepare the Salted Caramel:
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Combine the coconut milk or cream with the coconut sugar in a small saucepan over medium heat and whisk, bringing to a boil. Once boiling, continue to whisk and cook over med heat for about 5 minutes, until the mixture is reduced, thickened and a deep caramel color. Make sure you continue to whisk while cooking to avoid burning.
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Remove from heat and stir in the vanilla and salt. Set aside to cool a bit until ready to use - you will need to gently whisk before drizzling over the tart.
Prepare the Apple Filling:
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In a mixing bowl, toss the sliced apples with all the other filling ingredients to thoroughly coat, cover and refrigerate. At this point, preheat your oven to 375 degrees F
Assemble the Tart:
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Remove dough from refrigerator and flatten as much as possible while in the plastic wrap. Unwrap and place in the middle of your tart pan - either a 9” round or 14 x 5” rectangle are perfect. Using a piece of parchment paper, press the dough into the bottom of the pan and up the sides. This dough breaks easily but also patches quickly, and if it softens too much you can chill for a few minutes midway.
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Place tart pan on a large baking sheet and bake crust in the preheated oven for 7-8 minutes, until the bottom is just set (it might puff up a bit, no worries).
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Remove from oven and arrange the apple mixture in the partially baked crust, avoiding overfilling (apples should be mostly level with the sides), then drizzle about 2-3 Tbsp of the salted caramel sauce over the apples (you’ll save the rest for after baking)
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Bake in the preheated oven for about 35-40 minutes until apples are softened and crust is deep golden brown. Check after about 20 minutes of baking, and cover the top with aluminum foil to avoid burning the edges of the crust
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Remove from oven and immediately drizzle at least 3 more Tbsp salted caramel over the apple filling. Allow to cool, then cut into slices and serve with a scoop of ice cream and any extra caramel sauce if desired. Enjoy!