US
Apple tart
Prep and cooking time: 50mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 8
50g ground almonds
50g coconut flour
2 tbsp ground flaxseed
2 tbsp butter or coconut oil, melted and cooled
2 large eggs
5 tbsp cold water
Pinch of salt
¼ tsp vanilla extract
4 pink lady apples, peeled (2 set aside for topping)
2 ½ tbsp butter
½ small lemon, juiced
½ tsp ground cinnamon
80ml double cream, plain natural or Greek yoghurt
Method
Preheat the oven to 180°C (not fan).
Rub a nob of butter all over the inside of a (20cm) tart tin that has a removable bottom. You can also split the mixture into 4 mini tins or 2 10cm tins. It’s best to spread the base about ½ – 1cm thick so it crisps and turns golden brown.
Mix the almonds, coconut flour, flaxseed, melted butter, eggs, water, salt, and vanilla together until well combined.
Press the dough into the tart tins and place in the oven to bake for 10-12mins or until golden.
While the tart is baking make the puree. Dice 2 of the 4 peeled apples into small cubes.
Add 1 ½ tbsp butter, lemon, cinnamon and the 2 diced apples into a non-stick saucepan over medium heat. Place a lid on and cook for 5-8mins, or until softened. Drain off any excess liquid and allow to cool before blending or mashing with a fork to make a puree.
Finely slice the other 2 apples and set aside.
Spread the puree on top of the tart bases, then layer the top with apple slices and evenly dollop the final 1 tbsp butter on top of the apple slices.
Bake in the oven for 25-30minutes or until the apples are softened and lightly golden.
Serve with cream or yoghurt.