Recipe courtesy of CLEAN FOOD by Terry Walters
Published by Sterling Epicure, New York, N.Y.
This book is a great guidepost for healthy life choices, with a heavy nod toward gluten-free and vegan, tips for seasonal eating, and info about buying local produce. This Apple Tart is a gluten-free goodie and it tasted so good. You can check out Terry’s blog here.
1 cup millet flour
3/4 cup almond flour
1/4 teaspoon sea salt
1/4 cup extra virgin coconut oil
1/4 maple syrup
( I didn’t have any millet flour, so I increased the almond flour to 1 cup, and used 3/4 cup brown rice flour)
2 Tablespoons lemon juice
2 Tablespoons maple syrup
2 Tablespoons sliced almonds (I had slivered almonds so I used them, but sliced almonds look prettier)
1/2 cup apricot jam or preserves
2 Tablespoons water
1 teaspoon lemon juice
zest of 1 lemon
Preheat oven to 350°F.
1. Place millet flour, almond flour, and salt in food processor and combine.
2. Melt coconut oil over very low heat, and whisk together with maple syrup. Add to food processor and pulse to combine and form dough.
3. Transfer dough into 9 inch oiled tart pan. Press dough into tart pan to form the crust. Pierce several times with a fork and bake for 15 minutes. Remove from the oven and set aside.
4. Peel apples, slice in half ( from stem down), and remove stems and cores. Slice apples crosswise and then into 1/4 inch slices. Keeping sliced halves together, fit apples into tart crust and fan them out.
5. When crust is full, combine lemon juice and maple syrup and brush over apples. Sprinkle with sliced almonds and bake for 45 minutes – 1 hour, or until apples are soft and lightly browned. Remove from oven and set aside to cool.
6. In a small pan over low heat, thin apricot preserves in water. Remove from heat and stir in lemon juice.
7. Strain mixture, stir in lemon zest, and brush glaze over the tart.