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!
Prep Time:30 minutes
Cook Time:35-40 minutes
Total Time:35 minute
Yield:(1) 8-inch tart
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*
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
Preheat your oven to 375F.
To a large bowl add cassava flour, add sea salt, maple sugar, apple cider vinegar and olive oil.
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.
Add the remaining water, 1 TBSP at a time until the dough comes together.*
Use your hands to bring the dough together into a ball and then place between two sheets of parchment paper.
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).
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.
Pre-bake the pie crust for 10 minutes.
Fill with apple slices and glaze and return to oven to bake an additional 25-30 minutes.
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.
Add sliced apples to a large bowl and toss with lemon juice, sea salt and 1 TBSP maple sugar.
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.
In a small bowl, combine remaining 2 TBSP maple sugar and cinnamon.
Line the pre-baked crust with the cinnamon sugar.
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.
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.
Combine reserved apple juices with maple syrup and drizzle over tart.
Bake 25-30 minutes.
Allow to cool at least 15 minutes before serving.
*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.
Keywords: aip, paleo, grain free pastry, grain free pie, olive oil pie crust, apple tart, apple pie, aip pie, apple dessert, fall recipes, vegan pie crust