Thanksgiving is almost here! If you’re like us, you’ve probably been busy sorting out your menu for the big day and getting your shopping list ready.
This year we want to switch up dessert with something a little different. So today we’re sharing this beautiful and mouth-watering Apple Tart!
This is our nourishing (and allergy-friendly!) alternative to the classic apple pie. It has all of the familiar, comforting spices you’d expect, but the creamy apple puree base and gorgeously caramelized apple topping give the texture a boost.
Plus this low-sugar vegan dessert packs a nutritional punch!
We use Himalayan Tartary Buckwheat flour for the crust base, which is grain-free and rich in protein, antioxidants, and fiber (but feel free to swap normal buckwheat flour for an equally nutritious crust).
We blended the buckwheat flour with oat flour to add a little more subtle flavor to the crust.
A quick note on oats: we usually steer away from oat products because they can be tricky for folks with gluten sensitivity or celiac. Oats can cause a similar reaction to gluten (thanks to avenin, a protein that acts similarly to gluten) and are often cross-contaminated with wheat.
If you react to oats, sub the oat flour in this recipe with another gluten-free flour that works for you! If you do use oat flour make sure you buy organic because most conventional oats are highly contaminated with glyphosate.
The crust uses palm shortening instead of coconut oil or vegetable shortening. We highly recommend Spectrum’s palm shortening for a sustainable option that contains 100% non-hydrogenated palm oil. Palm oil is a great source of vitamin E and may help reduce the risk of heart disease.
It’s also a great allergen-free option since many people have sensitivities to coconut! We like to use as many allergen-free ingredients as possible because we find that coconut oil is a frequently over-used ingredient in plant-based foods (and over-use can cause sensitivity). Sustainable palm shortening is a great alternative for those with coconut allergies or sensitivities. But if you know coconut oil works well for you, you can swap it in.
This Apple Tart looks impressive, but it’s actually relatively uncomplicated to make. We don’t consider ourselves professional chefs by any means, so if we can do it, you can do it!
When we were testing this recipe, people who normally shy away from gluten-free and vegan desserts absolutely LOVED this tart! We can assure you that this gluten-free, vegan, and low-sugar Apple Tart will knock your Thanksgiving guests out of their seats.
Bonus: if you have a tradition of eating a piece of pie for breakfast the morning after Thanksgiving, this tart will fit the bill — it’s even better the next day!
With cinnamon apple kisses,
Jo and Jules
For the crust
- 1 cup buckwheat flour or Himalayan Tartary Buckwheat flour
- ¾ cup oat flour
- ⅓ cup lakanto
- 1 tsp cinnamon
- 1 cup palm shortening
For the filling
- 2 medium green apples, peeled and diced
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp ground ginger
- Pinch of nutmeg and cloves
- ½ cup water
- Juice of ½ lemon
For the sliced apple topping
- 3-4 medium Granny Smith apples, thinly sliced
- 2 tbsp maple syrup
- To make the crust, combine all dry ingredients in a medium bowl. Mix in shortening (either with hands or in an electric mixer) and knead the dough until it forms a smooth ball. Wrap and rest in the fridge for one hour before rolling out into about an 11” circle. Gently press into a tart tin, trimming any excess dough. Freeze for one-two hours before filling and baking. Tip: roll the dough out between two sheets of parchment paper with a sprinkle of oat flour
- To make the filling, mix the peeled and diced apples with the rest of the ingredients and cook in a saucepan over medium heat until soft, about 30 minutes. Remove from heat, purée until smooth, and chill for one-two hours.
- To assemble, spread the apple purée around the bottom of the tart crust and carefully smooth it out. Layer the thinly sliced apples around the tart crust in a circle pattern. Brush with maple syrup and bake at 400°F for 35-40 minutes. Cool in the plan on a wire rack before cutting, about 30 to 45 minutes.