Almond Apple Tarts

A few weeks ago, my goal was to procrastinate my responsibilities. For me this means spending the entire day making a mess in the kitchen. By avoiding my responsibilities that means I was also avoiding going grocery shopping, so I had no choice but to work with what I had. In front of me was an abundance of apples about to go bad and a 3 pound bag of almond flour sitting in my freezer. With a little experimenting, these gluten free tarts were born (and eaten immediately after).

Fall is filled with lots of dense, cinnamon-y, gooey treats. Don’t get me wrong, I love indulging in those and taking a nice nap afterward, but that’s not always an option. This tart is a nice and light treat but also leaves you feeling like you just ate a warm slice of pie.

The almond flour makes the crust a little crumbly, but the juicy apples make up for it. Almond flour is not as finely ground as your typical flour, so the dough may require a little more water to achieve a workable quality. Am I scaring you with all of this pie dough talk? And using almond flour?? Don’t stress. With the holidays coming up, not is the perfect time to master your pie dough.

Pie dough seems more daunting than it is. The two most important things are keeping it cold and not breaking down the butter too far. When putting your fats into the flour, make sure they are absolutely cold. Stick the butter and shortening in the fridge about a day before to ensure they’re going in nice and chilled. When you add your water at the very end, add in some ice before measuring it out to maximize the chill. And when you’re not working with your dough? You guessed it, keep it in the fridge or freezer to maintain the nice butter chunks. The reason you want to keep small chunks of butter in your dough is so you have a nice and flaky crust. If you mix your dough too much, you’ll end up with a tougher, stickier dough.

If you’re not feeling the almond flour, check out my favorite pie dough recipe included with steps here. This recipe also includes an easier, less-messy version (and my personal favorite way) by making your dough in a food processor. Either way you choose to make it, you will turn out a fabulous dough.

Remember – Stay Hungry


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Almond Apple Tarts
Servings
Ingredients
Apples
Almond Flour Dough
Servings
Ingredients
Apples
Almond Flour Dough
Instructions
  1. Peel and core apples, slicing into thin, half-moon slices. Toss with all remaining ingredients in a medium sized bowl and set aside.
  2. Preheat the oven to 350 degrees.
  3. Place almond flour and salt in a bowl. Cube up butter and shortening and work into the flour with a pastry cutter or a fork. Once the fat is pea-sized, add in the water and extract until the dough is no longer crumbly and can hold a ball when squeezed together. Do not add too much water so the dough becomes sticky.
  4. Place between two sheets of parchment and shape into a square. Let chill for 10 minutes.
  5. Cut the square into four sections and begin rolling out each into a rectangle between 1/8”-1/4” thin. Beat the one egg and brush onto the whole top of the dough. Line up the apples, leaving enough room on all sides to fold over and create a crust.
  6. Once apples are laid out, carefully fold over the sides of the dough onto the edges of the apples, being sure to pinch the corners. Once folded, egg wash the crust again. Sprinkle roughly 1 tablespoon of sugar on top of the apples before placing into the oven.
  7. Bake for roughly 20 minutes, until they have slightly browned and the crust is firm.
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