This apple tarte is delicious and not too sweet. The teff flour and coconut oil make the crust delicious and light. I realize that teff flour is hard to find, so if you cannot find it, you may substitute it with buckwheat flour which is also gluten-free, but this will make for a denser crust. If you don’t have a pie tarte pan, this can be made in a springform pan, it just won’t have the lovely fluted edges.
Maple Apple Tarte
1/2 cup chopped pecans
1/2 cup oats
1/3 cup ground flax seed
1 cup teff flour
2/3 cup refined coconut oil
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 Tablespoons brown sugar
2 large apples, peeled, cored, and very thinly sliced
1/2 cup canned unsweetened coconut milk
1/2 teaspoon ground cinnamon
3 Tablespoons maple syrup, plus more for topping
1. Preheat the oven to 350 degrees.
2. In a food processor, combine pecans, oats, and flax seeds, pulsing until ingredients represent a coarse meal. Make the crust by transferring all but 1/4 cup of the pecan mixture to the bowl of a stand mixer and combining all of the remaining crust ingredients, mixing on low until the ingredients come together into a coarse dough. Reserve 1/4 cup dough mixture, pressing the remaining dough into a 9-inch springform pan. Bake for 15 minutes.
3. To make filling, mix apples, coconut milk, cinnamon and maple syrup in a medium bowl. Layer apples in concentric circles on the baked crust and drizzle with remaining filling when arranged. Top with reserved dough and pecan meal as desired to cover the apples. Bake for 45 minutes, or until apples are tender.
4. To serve, cut tarte into slices and drizzle with warmed maple syrup.