Apple and Cinnamon, the perfect two.
Today, I am sharing my favourite Apple Tart recipe with you. The original recipe was made a little different but I adapted the ingredients. Instead of normal wheat flour I used Almond flour. Furthermore, I swopped and butter with coconut oil. These little changes made the cake become gluten-free, vegan and pretty much low-carb paleo. GREAT isn't it?
The apples give the cake a nice and decent sweetness. If you feel that you need more you may add some raw (coconut) sugar when you mix the cinnamon and lemon juice with the apples. It is not only simple to make - it is actually idiot proof! - but also simple in its ingredients. Therefore, make sure to use the best ingredients you can get as it affects the taste a lot.
The tart looks very traditional frenchy. It reminds me a lot of the French Tarte aux pommel, we ate when visiting our French friends Michel and Annemarie in the Normandy.
The Very French Apple Tarte is heavenly. The pie crust turned out super crispy complementing the soft baked cinnamon apples very well. It is best serves with some (soy) Vanilla Ice-cream.
There are so so so many different recipes on the Internet that describe how to make the perfect pie dough. I tried a couple and found a very easy solution that you will never forget. I call it the 3-2-1 pie crust.
It is so simple and easy to remember. Just take 3 parts of flour, 2 parts of fat and 1 part of water.
In other words, 300 grams of flour, 200 grams of coconut oil and 100 grams/ml of water. Got it?
It is a fundamental recipe for whatever pie or galette you would like to make.
ALL YOU NEED:
makes one tarte aux pommes
For the Pie Crust
- 180g of almond flour
- 120g of unrefined coconut oil, and some extra melted for brushing
- 60ml of water
- 1/2 teaspoon of sea salt
For the Filling
- 1/2 teaspoon of ground cinnamon
- 4 organic apples, sliced, cored and chopped
- juice and zest of half an organic lemon
Get started with the dough
only four simple ingredients you need
almond flour and salt.
Mixing the dry ingredients.
Add the coconut oil.
pulse until dough gets crumbly.
Add the iced water.
Pulse until you get a firm dough
Wrap it up
and put it the fridge to chill for at least half an hour.
prepare the filling.
Core and slice the apples.
Add cinnamon, lemon juice and lemon zest...
..and combine well.
Roll out the dough
and place it into the buttered tarte form.
Assemble the apples inside the pie crust
Pull the excess crust over the apples,
crimp at intervals
Brush the pie with some extra melted coconut oil
bake in the oven
for about 20-25 minutes at 180°C until nicely golden brown
Cut and slice
served best with Ice.
THIS IS HOW YOU DO IT:
It is even easier when using your blender.
- Combine the dry ingredients: flour, salt, and plus briefly in the mixer until combined.
- Add the coconut oil and blend again until the dough turns into pea-size pieces
- Drizzle in the ice water and blend again until the dough comes together
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes
- Meanwhile add lemon juice, lemon zest and cinnamon to the cored and sliced apples.
- Take out the dough and roll it out really thin
- Place the dough in a lightly greased round tart pan or if you like your galette more free-style simply place it on parchment paper
- Nicely arrange the apple slices and fold over the tart crust
- Here optional: Brush some melted coconut oil over apples
- Bake in the oven for about 25 minutes at 180°C until apples are soft and slightly browned at the edges. The crust will have a nice golden brown.
- Let cool on rack before slicing and serving.