Apple Tartlets


It’s definitely apple season! Pick a favorite cooking apple (Granny Smith apples are wonderful), make this easy crust, and voila – easy paleo dessert. Add a scoop of vanilla ice cream for some totally-non-paleo goodness! 🙂

The recipe calls for apple juice – this is the only sweetener. I thought the apples might be too tart – but they are perfect. Even without the ice cream, this is a yummy dessert!

These Upside Down Apple Tartlets are inspired from Elana’s Pantry (with some minor modifications).

Blog apple tartlett (3) Blog apple tartlett (1)

Crust

  • 2 cups blanched almond flour
  • dash sea salt
  • ¼ cup coconut oil, at room temperature
  • 1/2 tsp vanilla essence

Filling

  • 6 large apples, peeled, cored and sliced, and cut into ¼-inch slices (I like Granny Smith Apples for baking)
  • 1 cup apple juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons arrowroot powder (What’s arrowroot? That’s what I said! It’s a natural thickener – a starch extracted from arrowroot. Read more on Wikipedia.)
  • 1 tablespoon ground cinnamon

Directions

  1. Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet (you could also make one large pie/tart if you prefer – just use an ~8″ round or square baking dish and crumble or lay the crust on top)
  2. To make the crust, pulse together almond flour and salt in a food processor, then add coconut oil and vanilla and pulse until the mixture forms a ball
  3. Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
  4. To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
  5. Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
  6. Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour and roll out to about ¼-inch thick and remove top sheet of parchment
  7. Use top of a wide-mouth Mason jar to cut out 8 circles of dough
  8. Place one on top of each apple-filled Mason jar
  9. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
  10. Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

dit-elle-Esther

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