This dessert looks impressive and tastes amazing, but is so simple, which I love. This would be a perfect fall dessert and a great ending to a large Thanksgiving meal.
When you choose naturally sweet apples, opposed to a tart apple, you won't need as much sugar, making it so much lower in carbs.
Makes 12 slices
1/2 cup almond meal/flour
1/2 cup flour
1/3 cup + 2 TBS coconut oil, divided
1/4 tsp salt
1 tsp white vinegar
1 TBS water
3 honey crisp apples, or choice of other sweet apple
2 TBS light sugar (sugar/stevia blend)
1 TBS sugar free apricot preserves, optional
Preheat the oven to 375 degrees F. Grease a 9 inch tart pan.
In a medium bowl, add the almond flour, flour and salt, then with a pastry blender/cutter, cut in 1/3 cup of coconut oil until well incorporated. Then add in the vinegar and water and mix well.
Press the dough into the tart pan with your fingers until it is even. Place in the refrigerator to harden while you prepare your apples.
Peel, core and thinly slice your apples. Layer the apples as desired over the chilled dough in the tart pan.
Sprinkle the sugar evenly over the apples and then dot with the remaining coconut oil. Bake 50-60 minutes until the crust is golden and the apples are cooked through.
If desired, melt the apricot preserves in the microwave and then brush on top of the tart to give it a nice glazed look.
For 1/12 the tart: 139 calories, 11g fat, .2g saturated fat, 51mg sodium, 12g carbohydrates,
1g fiber, 1g protein
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