Paleo Apple Tart

This AIP, vegan, Paleo Apple Tart is as delicious as it is beautiful. It’s made with a quick olive oil pastry, cinnamon, apples and maple sugar and is the perfect Fall dessert!

This post is sponsored by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.

This Paleo Apple Tart is made using one of my favorite recipes for grain free pie crust. The crust is vegan, comes together in under 15 minutes (not including baking time) and is completely coconut free because it’s made with maple sugar and olive oil!

You might be thinking: olive oil? Don’t worry, your crust won’t necessarily taste like olive oil! Keep reading! Visually, I find olive oil crusts bake more evenly brown than some of the other vegan grain free, crusts. The olive oil results in a crust that is crispy on the outside, soft and a little flaky. The crust is slightly fragrant depending on what variety of olive oil you use. I recommend using a lighter variety of olive oil so that it doesn’t compete with sweet fillings like the apple here. Olive oil is also a really lovely choice of fat to use in savory tarts!

Here’s what you need for this Easy Paleo Apple Tart:

• Extra virgin olive oil: You want to use an olive oil with a neutral flavor here. Avocado oil might also work but I haven’t tested myself.
• Cassava flour: I used and recommend Bob’s Red Mill Cassava flour in this recipe for the perfect grain-free pastry crust.
• Maple sugar: I chose this to keep the recipe coconut free by using maple sugar. It has a lighter color than coconut sugar but there isn’t a big difference in taste. If you don’t mind/can tolerate coconut then you can substitute with coconut sugar!
• Red apples: Honeycrisp and Gala are my favorite, but any red baking apple will work.
• Lemon juice: This is added to the sliced apples with maple sugar before baking.
• Maple syrup: This is used to make a glaze alongside the apple juices to drizzle on the tart before baking.
• Apple cider vinegar: This helps tenderize the dough but don’t worry, you won’t taste it.
• Cinnamon: What’s an apple tart without cinnamon?

How to make Grain Free Olive Oil Pastry:

1. Measure out your Bob’s Red Mill cassava flour in a large bowl.
2. Next, add sea salt, maple sugar, apple cider vinegar and olive oil. Add 1/4 cup of ice cold water and begin to combine the dough with a large wooden spoon or your hands.
3. Add the remaining water, 1 TBSP at a time until the dough comes together. Depending on the climate you’re in/altitude you’re at, you might need more or less water than the recipe recommends. Use your discretion to determine how much more water is needed so that the texture of the dough is soft and pliable but not wet.
4. Use your hands to bring the dough together into a ball and then place between two sheets of parchment paper.
5. Roll the dough out to 1/8 inch thickness, about 9 inches in diameter, or one inch wider than your pie/tart plate.
6. Carefully transfer the dough to the pie plate by using a spatula or bench scraper to help slide it off the parchment paper and into the pie dish. The dough doesn’t contain gluten so while it’s smooth, it tends to break easily. Don’t worry too much, just press it back together with your fingers within the pie dish.
7. Pre-bake the pie crust for 10 minutes in a preheated oven. Remove and top with apple filling before finishing the bake.

Paleo Apple Tart FAQs

Can I freeze/refrigerate this dough?

I have refrigerated the dough sealed in plastic wrap in the fridge overnight and let it come to room temperature before using. It required a lot of kneading to come together again, but baked off beautifully. If you want to try freezing the dough, I would recommend rolling it out into a paper or aluminum pie dish and freezing it that way and then bringing to room temperature before baking.

Can I substitute the olive oil?

As noted above, you can try using another neutral oil like avocado oil in this recipe. Alternatively, if you want a crust that is closer to a traditional gluten-and-butter-filled crust, you can try out this recipe that uses palm shortening. Interested in learning about other grain free pie crusts? Check out my post on four different varieties of AIP pie crusts.

Does this crust work with savory fillings?

Yes, really well. Creamy greens with onions and garlic are a lovely compliment to this crust. For instance, I love this crust filled with my Swiss Chard Gratin recipe. Don’t worry about the 1 TBSP of maple sugar in here, it balances the flavor of the oil really nicely and isn’t prominent.

If you try this Paleo Apple Tart, I would appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

You might enjoy these other vegan, grain free pastries:

• Peach Thyme Galette
• AIP Pumpkin Pie
• Mixed Berry Galettes
• Apple Galette – This recipe’s included in my AIP Holiday Eats eBook!

Paleo Apple Tart (Grain free, vegan, AIP)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Nicole Charles
• Total Time: 1 hour 5 minutes
• Yield: (1) 8-inch tart

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Description

This AIP, vegan, Paleo Apple Tart is as delicious as it is beautiful. It’s made with a quick olive oil pastry, cinnamon, apples and maple sugar and is the perfect Fall dessert!

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Ingredients

Units USM Scale 1x2x3x

Olive oil pastry 

• 1 1/4 cup Bob’s Red Mill cassava flour
• 1/2 tsp sea salt
• 2 TBSP maple sugar
• 1 TBSP apple cider vinegar
• 1/2 cup olive oil
• 1/2 cup ice cold water*

Apple Filling

• 2 large red apples – I like Honeycrisp and Gala, but any red baking apple will work.
• 1 TBSP lemon juice
• 1/4 tsp sea salt
• 3 TBSP maple sugar, divided
• 1 tsp ground cinnamon
• 1 TBSP maple syrup

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Instructions

Pie Crust

1. Preheat your oven to 375F.
2. To a large bowl add cassava flour, add sea salt, maple sugar, apple cider vinegar and olive oil.
3. Add the ice cold water slowly, beginning with 1/4 cup to start as you combine the dough with a large spoon or your hands.
4. Add the remaining water, 1 TBSP at a time until the dough comes together.* 
5. Use your hands to bring the dough together into a ball and then place between two sheets of parchment paper.
6. Roll the dough out to 1/8 inch thickness, about 9 inches in diameter, or one inch wider than your pie/tart plate. (For example, my pie plate is 8 inches in diameter).
7. Carefully transfer the dough to the pie plate by using a spatula or bench scraper to help slide it off the parchment paper and into the pie dish. The dough doesn’t contain gluten so while it’s smooth, it tends to break easily. Don’t worry too much, just press it back together with your fingers within the pie dish.
8. Pre-bake the pie crust for 10 minutes. 
9. Fill with apple slices and glaze and return to oven to bake an additional 25-30 minutes.

Filling 

1. As the crust pre-bakes, core your apples and use a sharp knife or a mandoline to cut the apples into half moon shapes about 1/16 inch thin. 
2. Add sliced apples to a large bowl and toss with lemon juice, sea salt and 1 TBSP maple sugar. 
3. Place in microwave for 30-40 seconds and allow to rest for a minute or two. The apple slices should be slightly pliable. Remove apples from bowl and reserve the liquid that has formed from the juices to make the glaze at the end.
4. In a small bowl, combine remaining 2 TBSP maple sugar and cinnamon.
5. Line the pre-baked crust with the cinnamon sugar.
6. Beginning at the outer edge of the pie plate, arrange the apples in concentric circles, overlapping each slice over the other. You want the cut edge of each slice of apple to point down and the red peel facing up.
7. Continue laying the apple slices toward the center of the pie plate. When you’re near the center, use the smaller slices of apple to create a tight rose shape. Fill in any gaps with more apple slices so the tart is packed pretty tightly.
8. Combine reserved apple juices with maple syrup and drizzle over tart.
9. Bake 25-30 minutes. 
10. Allow to cool at least 15 minutes before serving.

Notes

*Depending on your climate/altitude,  you might need to add more or less water than the recipe calls for. Use your discretion to determine how much more water is needed so that the texture of the dough is soft and pliable but not sticky or wet.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking