Gluten-Free Apple Tart Recipe

Ingredients (23)

• For the paleo pie crust:
• 2 cups finely ground almond flour (I used Bob’s Red Mill Superfine Almond Flour)
• 1 cup arrowroot starch
• 2 tablespoons maple sugar (or 3 tablespoons coconut sugar)
• 1 1/2 tablespoons ground chia seeds (I used white chia seeds)
• 1/2 tablespoon ground flax (I used golden flax seeds)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, ghee, lard, duck fat, refined coconut oil, or sustainable palm shortening
• 1 large egg
• 1 egg yolk
• 3 to 6 tablespoons ice water
• Extra arrowroot or tapioca starch for shaping and rolling
• For the apple filling:
• 6 medium baking apples (I like a mix of Granny Smiths and Honeycrisp)
• 2 tablespoons unsalted butter, ghee, refined coconut oil, or palm shortening
• 2 tablespoons maple sugar (or three tablespoons coconut sugar)
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract (optional)
• Zest of one lemon
• Special equipment:
• Food processor
• 9-inch tart pan