Rustic Apple Tartlets

Recipe by:

Rustic Apple Tartlets

¾ lb apples (about 2), cut into half-moon slices ½ to ¼ thick
4 tablespoon coconut sugar, divided 1½ teaspoon plus
½ cup arrowroot powder, plus more for dusting 
1½ teaspoons lemon juice
½ teaspoon ground cinnamon
1½ cups almond flour
pinch of finely ground sea salt
1 tablespoons cold unsalted butter
2 large eggs
1 teaspoon vanilla extract

Pre-heat the oven to 350 F. In a medium mixing bowl, combine the slices apples, 1½ t. teaspoons of the coconut sugar, 1½ teaspoons of arrowroot, lemon juice and cinnamon. Stir to combine and set aside. In another bowl, whisk together the almond flour, remaining ½ cup of arrowroot, remaining 1½ teaspoon of coconut sugar, and the salt. Cut the butter into small pats and cut it into the dough with the pastry cutter or two knives. Mix one of the eggs and the vanilla extract into the almond flour mixture. Keep mixing until it forms a a dough. Divide the dough into flour sections. On a floured piece of parchment paper, press each section into a disc. Dust the discs and a rolling pin with arrowroot and roll them out into circles about 5 inches across. Beat the remaining egg in a small bowl and brush the tops of the discs. Slide the parchment and dough onto onto a baking sheet. Arrange a row of apple slices in the center of each disc, leaving space around the outside large enough to fold up. Carefully fold up the sides of the discs around the outer edges of the apples. Using a flat metal spatula is helpful: Slide it under the dough and lift it up and over the apples, leaving the center uncovered. Using your fingers, crease the dough together every couple of inches to enclose the apples. Brush the exposed apples with a little of the juice remaining in the bowl. Brush the crusts with the egg wash. Bake for 25 to 30 minutes,until the crust is golden and the apples have softened....


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