If you have a sweet tooth like me, you would totally love today’s recipe, apple almond tart. What’s nice about this tart is that it is made from natural and organic products. Indeed, it is a thumbs up for everyone.
- 1 tablespoon melted extra virgin coconut oil
- 1 1/4 pounds Gala, Pink Lady, or other red-skinned apples (about 4 small apples), sliced into 1/2-inch pieces
- 2/3 cup plus 1 tablespoon maple syrup, divided
- 4 teaspoons vanilla extract, divided
- 1 1/2 cups regular rolled oats
- 2 1/2 cups almond meal
- 1/2 cup barley flour
- 1 1/2 teaspoons baking powder
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon almond extract
- 2 tablespoons apricot jam
- Preheat the oven to 350. Grease a 9 x 9-inch square pan and line it with parchment paper, covering the bottom of the pan and an inch up the sides.
- Warm the coconut oil over medium heat. Add the apples and saute them for 5 minutes, or until golden brown in spots. Stir in 1 tablespoon of the maple syrup, and 2 teaspoons vanilla. Continue to cook the apples for 6-8 minutes (lower the heat if they begin to brown), cooking until the apples are soft, but not falling apart. Remove from the heat and set aside.
- Process the oats in a food processor until the are finely ground, about 30 seconds. Transfer the oats to a bowl and mix in the almond meal, barley flour, and baking powder.
- In a separate bowl, whisk together the remaining 2/3 cup maple syrup, remaining 2 teaspoons vanilla, olive oil, and almond extract. Pour the liquid into the oat mixture and stir gently to combine. Lightly press the batter into the prepared pan and bake for 15 minutes.
- Remove the pan from the oven and arrange the apples in 4 rows over the surface, leaving a 1/2-inch border around the edge. Lightly press the apples into the tart and return to the oven for another 20-25 minutes (or until the edges are golden brown).
- Remove from the oven and allow the tart to cool completely in the pan. Invert the cake onto a flat plate or cutting board, peel off the parchment, and reinvert onto a serving plate.
- To make the glaze, place the jam in a small pot over medium heat and stir until melted, about 1 minute. Remove from the heat and use a pastry brush to lightly brush the glaze over the apples. Cut into 8-16 squares, and serve at room temperature.
Recipe from The Vanilla Bean Blog.