Make a delicious apple crumble tart!

Make a delicious, crumbly apple tart! Pair it with Denada's Sugar-free Salted Caramel Ice Cream

TART SHELL

  1. Combine Almond flour, Coconut flour, Psyllium husk powder, Xanthan and pinch of salt in a bowl.
  2. Add softened coconut oil and mix with your hands.
  3. Add water and and mix until smooth dough forms.
  4. Flatten dough out, wrap in cling wrap and place in fridge for half an hour.
  5. Place dough between two pieces of baking paper.
  6. Roll into circle, big enough to cover the tart pan, the sides and a little extra.
  7. Moving quickly and carefully, pick up the dough and place over tart pan. Work the dough into the edges of the pan and up the sides pressing gently.
  8. Trim any excess dough and refrigerate.

 

APPLES

  1. Cut apples into 1.5cm thick slices.
  2. Combine in large saucepan with the 80g Erthritol, 2 tsp Cinnamon, Nutmeg, coffee powder, lemon and vanilla.
  3. Saute on medium for 10-15 minutes until they are soft but retain their shape.
  4. Cool.

 

CRUMBLE

  1. Combine Oats, chopped almonds, almond meal and coconut oil in bowl and mix until combined.
  2. Store in fridge until ready to use.

 

ASSEMBLY

  1. Heat oven to 170 degrees celsius.
  2. Place cooled apples into refrigerated tart shell, press the apples to make sure the shell is covered evenly.
  3. Sprinkle the crumble and gently press into the apple mix.
  4. Cook in oven for 50 minutes, the tart is cooked when the edges are brown and the apples are bubbling around the sides.
  5. Let cool for half an hour.
  6. Slice and serve with Denada Sugar free Salted Caramel Ice cream.

 

Image and recipe are taken from Nourishing Magazine.