Good apple pies are a considerable part of our domestic happiness. (Jane Austen)
While this was baking away in the oven a thought occurred to me: if I could find a way to bottle the aromas and sell them I could be a billionaire. Hot apples baking + sweet smell of juicy apples with a twist of honey + all wrapped in a cinnamon veil + hint of coconut in the background = lots of anticipation, drooling (pardon my French) and dire craving. Seriously now, would you buy a sealed jar of hot baked sweet apple scent? Or maybe a home freshener that smells like an apple pie?! I could bathe in these aromas. Oh, wait. I already am. My shower gel is apple & cinnamon flavored; someone else beat me to it. Dang.
This is such a delicate tart, with a very soft texture that contrasts a crunchy crust. There’s no flour in it – the crust is made only with almonds and rolled oats and bit of unsweetened dessicated coconut (by the way, this is the best sweet pie/tart crust I have EVER made!). Then, I have built layer of apples upon layer of apples. No butters, no creams, no funny business in between, the middle filling is made simply of pureed raw apples with cinnamon. And all is topped with only raw apple slices. Nothing more is needed.
I think many people take apples for granted and don’t know just how healthy they are. If we take a closer look at one tiny juicy apple we’ll find out that one serve contains more dietary fiber than most breakfast cereals, essential for a good digestive health. Apples contain potassium, vitamin C, essential minerals, B vitamins and with so many nutritional benefits they contain none of the things we don’t need – no cholesterol and no fat.
Enough healthy talk. I made this apple tart for you, for Easter if you celebrate it now, or simply because you’re worth it. My thank you to you, for reading our recipes and stories, for writing to us and giving feedback and for trying our recipes. You bring us joy and hopefully with this tart we will bring some to you.
- 1 cup rolled oats flour
- 1 cup almond flour
- ½ cup unsweetened dessicated coconut
- 1 TBSP coconut oil
- 1 TBSP raw honey or maple syrup
- zest of 1 lemon
- 3 apples, washed, cored, roughly chopped
- 1 tsp cinnamon
- 5 TBSP almond meal
- 2 apples, finely sliced
- Preheat the oven at 190C and line a pie/tart pan with baking paper.
- In a bowl, mix (by hand) oat and almond flours with dessicated coconut, coconut oil, honey and lemon zest.
- Place the mixture in the pie/tart pan and press with your fingers to distribute evenly on the bottom and sides.
- Poke the bottom with a fork 2-3 times and bake it in the oven for 10 minutes, until the sides turn golden brown.
- Take the crust out of the oven and set aside to cool.
- Meanwhile, place the chopped apples and cinnamon in a blender and puree.
- Scoop out pureed apples in a bowl and mix in the 5 tablespoons of almond meal. The consistency of this filling should be smooth and medium-thick, not watery anymore. If needed, add another tablespoon of almond meal.
- Scoop pureed apples onto the chilled crust.
- Finely slice the remaining 2 apples and arrange on top of the filling.
- Bake for 30-35 minutes, until the apples turn golden brown.
- Sprinkle with cinnamon and serve as is or with ice cream, plain vanilla or (I’d suggest) a vegan healthier banana based ice cream.