Paleo Rustic Apple Tartlets
Recipe GLPR82ea96206472a6
Gluten-free, grain-free tartlets featuring tender apple slices nestled in a delicate almond flour crust, naturally sweetened with coconut sugar and brightened with lemon and cinnamon. Perfect for paleo, primal, and grain-free diets.
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Ingredients
1½ cups almond flour
¾ lb fresh apples (about 2 medium), cut into ¼- to ½-inch-thick half-moon slices
½ cup arrowroot powder, plus 1½ teaspoons and more for dusting
1 tablespoon coconut sugar, divided
2 large eggs
½ teaspoon ground cinnamon
1½ teaspoons fresh lemon juice
pinch Pinch of finely ground sea salt
1 tablespoon cold unsalted butter
1 teaspoon vanilla extract
Directions
Preheat your oven to 375°F (190°C). In a medium bowl, combine the apple slices with 1½ teaspoons of coconut sugar, 1½ teaspoons of arrowroot powder, lemon juice, and cinnamon. Toss gently to coat and set aside. In a separate bowl, whisk together the almond flour, remaining ½ cup arrowroot powder, remaining 1½ tablespoon coconut sugar, and sea salt until well combined.
Cut the cold butter into small pats. Using a pastry cutter, two forks, or your fingertips, work the butter into the almond flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter distributed throughout.
In a small bowl, whisk together one egg and the vanilla extract. Pour this mixture into the almond flour and gently stir with a fork until a dough forms. The dough should hold together when pressed but not be overly wet.
Divide the dough into four equal portions. Dust a piece of parchment paper generously with arrowroot powder. Place one dough portion on the parchment and dust the top and a rolling pin with additional arrowroot. Gently roll the dough into a circle approximately 5 inches in diameter, about ⅛ inch thick. Repeat with the remaining dough portions, arranging them on the parchment or additional sheets as needed.
Beat the remaining egg in a small bowl to create an egg wash. Brush this egg wash over the surface of each dough circle, leaving about ½ inch around the outer edge for folding.
Arrange the apple slices in a row or circle in the center of each dough disc, leaving about 1 inch of exposed dough around the perimeter. Brush the apples and surrounding dough lightly with any remaining juice from the apple mixture.
Carefully fold the outer edges of the dough up and over the apples, creating a rustic galette-like shape with the center apples left partially exposed. Use a flat metal spatula or bench scraper to help lift the dough if needed. Gently crimp and fold the dough edges together every couple of inches, pressing them gently to seal.
Brush the folded crust edges with the remaining egg wash. Carefully transfer the parchment paper with the tartlets to a baking sheet.
Bake for 25 to 30 minutes, until the crust is golden brown and the apples have softened through and are beginning to caramelize slightly. Remove from the oven and let cool for a few minutes before serving warm or at room temperature.
