Serves 1 Tart of 9″ (6-8 slices)
For the Almond – Oat Crust
- 135 grams almond flour (tightly packed)
- 90 grams oat flour (If store-bought is unavailable – pour 1 cup quick-cooking oats into a food processor/blender and blend till you get a very fine flour.)
- ¼ tsp salt
- ¼ cup melted butter or coconut oil (coconut oil for vegan enthusiasts)
- 3 tbsp maple syrup
For the Apple Filling
- 2 large Honey-crisp or 3 medium Granny Smith apples (about 1 ¼ pounds)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- ¼ tsp ground cinnamon plus extra for garnishing
- For The Crust: Preheat oven to 350 degrees F and grease a 9″ tart pan lightly. In a bowl, add almond flour, oat flour and salt – stir well. Drizzle in butter and maple syrup, slowly, and stir well till the mixture is evenly moist.
- Pour the mix into the greased tart pan and spread it evenly across the base. To press it up on the sides too, use the bottom of your palm. Make the dough even in height and depth along the sides with the help of your fingers. Poke the base of the crust dough with a fork, all over and bake for 10 – 12 minutes, until it’s lightly firm to the touch and until it begins to turn lightly golden at the edges. Keep aside after baking.
- For the Apple filling: Wash and peel the apples, cut them into slices of ⅛ to ¼″ thickness. Put the slices in a bowl and add 1 tbsp maple syrup, lemon juice and cinnamon. Toss well till the mixture is even.
- Arrange the apple slices on the base in any fashion and overlapping them as much as you can. Let the maple syrup/lemon juice leftovers remain at the bottom of the bowl, they will be used for brushing the apples later.
- Bake the tart for 25 minutes, pull it out of the oven and lightly brush the leftover maple syrup/lemon juice mixture over the apples. Put the tart back in the oven and bake for another 15 – 20 minutes, till the apples are tender and the crust is deeply golden around the edges. While the tart is hot, lightly brush the remaining 2 tbsp of maple syrup over the apples.
- Let the tart cool for a minimum of 15 minutes. You can sprinkle a little extra cinnamon over the top of the tart. Slice the tart into even wedges, and serve warm with a side of whipped cream!