A delicious apple tart that adjusts a few simple ingredients to reduce total carbohydrates.
This dessert looks impressive and tastes amazing, but is surprisingly simple. This is a perfect fall dessert and a great ending to a holiday meal.
When you choose naturally sweet apples, as opposed to a tart apple, you won't need as much sugar, making it much lower in carbs.
- 1/2 cup almond meal/flour
- 1/2 cup all-purpose flour
- 1/3 cup + 2 TBS coconut oil, divided
- 1/4 tsp salt
- 1 tsp white vinegar
- 1 TBSP water
- 3 honey crisp apples (or choice of other sweet apples)
- 2 TBSP light sugar (sugar/stevia blend)
- 1 TBSP sugar-free apricot preserves (optional)
- Preheat the oven to 375°F. Grease a 9-inch tart pan.
- In a medium bowl, add the almond flour, all-purpose flour and salt. Then with a pastry blender/cutter, cut in 1/3 cup of coconut oil until well incorporated.
- Add in the vinegar and water. Mix well.
- Press the dough into the tart pan with your fingers until it is even. Place in the refrigerator to harden while you prepare the apples.
- Peel, core and thinly slice apples. Layer the apples as desired over the chilled dough in the tart pan.
- Sprinkle the sugar evenly over the apples and then dot with the remaining coconut oil.
- Bake 50-60 minutes until the crust is golden and the apples are cooked through.
If desired, melt the apricot preserves in the microwave and then brush on top of the tart to give it a nice glazed look. Slice into 12 pieces and serve.
Calories: 139 calories