Almond Flour Apple Tart

As we approach the 4th of July images of apple pies, hot dogs and burgers on the grill and fruit salads come to my mind. Since the majority of these foods contain something that is not only bad for you, but especially bad for my family, I am improvising. For this grilling season my husband and I have been grilling local peaches. The warm, juicy local peaches are delicious with a little charred edge. I have made more than one peach and blueberry crumble with the excuse that I am testing a recipe out and need to get it right. Our newest way to eat hot dogs is to buy the Applegate Farms brand. These, and the Al Fresco Sweet Apple Chicken Sausages. I am in love with the chicken sausages that come in tiny or large links. They are fabulous chopped up in breakfast scrambled eggs.

Since the traditional apple pie is out, I figured instead of trying to recreate a gluten free version I would try a tart instead. Almond flour does not really lend itself to making a nice flaky pastry dough. As is, it doesn't hold up for very long. The flavor is mellow, nutty and slightly sweet but it does not have the bendable consistency that flour can create. I opted for a tart and mixed up the traditional style. The good thing about not being French is the ability to completely destroy a national favorite. Besides, who is going to get on my case? The internet food police?

This tart is sweet and mellow and very flexible. I used Granny Smith apples because that is what I had on hand. I also used a Orange and Fig jelly that I had sitting in my cupboard instead of the traditional apricot jelly that is on a French tart. To be totally honest, this tart does not slice into neat little servable slices. That is the thing about almond flour that I have yet to sort out. Is it just me or does almond flour make up for taste what it lacks in form?

Ingredients:

Crust

• 1/8 tsp nutmeg
• 1/4 tsp cinnamon
• 2 tbl honey
• 1 1/2 cup fine grind almond flour
• 1/4 cup of a cooking oil of choice
• 1/4 tsp baking soda
• 1/4 tsp sea salt

Inside

• 3-4 apples, peeled, cored and sliced into thin slices
• 2 tbl butter
• 1/4 cup sugar
• handful raisins (gold or regular, or both)
• 1 tbl of a fruit jelly (apricot or orange or other)

Cook:

 Make the tart crust first so it can bake while you peel and slice the apples. Heat the oven to 350F. In a medium sized bowl mix the dry ingredients. A small bowl is used for the wet. Combine and stir to incorporate the two. Pat down into a tart pan or pie plate. Make a nice even bottom and sides. Once complete, place in the oven for 8-10 minutes, or until lightly browned.

Peel the apples and core them. I used an apple slicer. While I am usually not a fan of unitasker kitchen gadgets, I eat a lot of apples so I get my fare share of use out of an apple slicer. Once sliced into eating sized pieces, further slice into 3 slices per wedge. Brush a small amount of your jam on the bottom of the crust if using jam. Layer the apples in rows so they are neatly packed. Once full, sprinkle the raisins on top then the sugar. Chop up the butter pieces into small dabs and drop around the top. Place a bit of foil on the tart to prevent from burning.

Pop into the oven for 30 minutes covered. Remove the cover and bake another 5-10 minutes. Once done, brush a bit of the jelly on the top and serve.