Get the Recipe: Vegan Apple & Apricot Tart
Ingredients
For the Crust
- 2 cups millet flour
- 1 1/2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil, melted and cooled in liquid form
- 1/2 cup maple syrup
For the Apple Filling
- 4 apples
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 3 tablespoons sliced almonds
For the Apricot Glaze
- 1/2 cup gluten-free and sugar-free apricot jam
- 2 tablespoons water
- 1 teaspoon Meyer lemon juice, freshly squeezed
Instructions
For the Crust
- Preheat the oven to 350 (F).
- In a medium bowl, combine 2 cups millet flour, 1 1/2 cups almond flour, and 1/2 teaspoon sea salt. Set aside.
- Over a low flame, heat together 1/2 cup coconut oil and 1/2 cup maple syrup and stir until combined. Let cool slightly before adding to the medium bowl of dry ingredients (from the first step), using a rubber spatula to stir together until a dough forms.
- Spread the dough onto your 9-inch tart pan using a tart tamper or the back of your hand to press the dough evenly into the pan and up the sides to form a crust. Pierce the crust with a fork several times and bake for 15 minutes.
- When the crust has been baked for 15 minutes, remove from the oven and flatten the crust (it will have poofed up at this point) using a tart tamper or the back of a spoon to press down the crust and make it as compact as possible.
- Let rest on a cooling rack while you make the filling. Leave the oven on at 350 (F).
For the Apple Filling
- Peel and slice 4 apples into thin and even slices.
- Arrange in your 9-inch tart pan — this is your opportunity to play a little with the apples and presentation. I went for a weird circular shape.
- Combine 2 tablespoons lemon juice with 2 tablespoons maple juice and use a pastry brush to brush over the apples. Sprinkle 3 tablespoons sliced almond on top.
- Bake for 45-55 minutes, or until the apples are soft and slightly browned in the preheated oven.
For the Apricot Glaze
- Combine 1/2 cup apricot jam with 2 tablespoons water in a small pan and heat on low until the preserves are thinned.
- Remove from heat and add 1 teaspoon Meyer lemon juice, stirring until combined.
- Pour the mixture through a strainer to remove any apricot chunks.
- When the pie is ready, remove from oven and let rest on a cooling rack for 10 minutes before brushing the tart with the apricot glaze. Serve warm, with a side of unsweetened whipped cream.
Notes
Adapted from A House in the Hills
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