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There is a little something you may not know about me.
I am a sucker for all things apple.
When fall rolls around, I can’t get enough of this delicious fruit. While I love apples year round, it’s fall when those cravings hit me.
The first thing I do when I get a new cookbook is flip through it and make note of all the recipes that jump out at me.
These rustic apple tartlets were one of the first recipes on my list and I was thrilled when she gave me permission to share them here on the site!
These tasty treats are easy to make and amazingly delicious. There is very little added sugar in the recipe, which is really nice. The natural sweetness of the apple really shines through without it being sickeningly sweet like so many fall-time desserts. This would taste amazing with my coconut vanilla ice cream or whipped coconut cream!
These tartlets sure soothed my fall apple craving and I know you’re going to love them!
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- ¾ lb apples (about 2), cut into half-moon slices ½ to ¼ thick
- 1 tablespoon coconut sugar
- 1½ teaspoon plus ½ cup arrowroot powder
- 1½ teaspoons lemon juice
- ½ teaspoon ground cinnamon
- 1½ cups almond flour
- pinch of finely ground sea salt
- 1 tablespoons cold unsalted butter (could also use cold grass-fed ghee or cold coconut oil, but you do lose a little bit of the rich flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 350 F.
- In a medium mixing bowl, combine the sliced apples, 1½ teaspoons of the coconut sugar, 1½ teaspoons of arrowroot, lemon juice and cinnamon. Stir to combine and set aside.
- In another bowl, whisk together the almond flour, remaining ½ cup of arrowroot, remaining 1½ teaspoon of coconut sugar, and the salt. Cut the butter into small pats and cut it into the dough with the pastry cutter or two knives.
- Mix one of the eggs and the vanilla extract into the almond flour mixture. Keep mixing until it forms a dough.
- Divide the dough into four sections. On a floured piece of parchment paper, press each section into a disc. Dust the discs and a rolling pin with arrowroot and roll them out into circles about 5 inches across.
- Beat the remaining egg in a small bowl and brush the tops of the discs. Slide the parchment and dough onto a baking sheet.
- Arrange a row of apple slices in the center of each disc, leaving space around the outside large enough to fold up.
- Carefully fold up the sides of the discs around the outer edges of the apples. Using a flat metal spatula is helpful: Slide it under the dough and lift it up and over the apples, leaving the center uncovered. Using your fingers, crease the dough together every couple of inches to enclose the apples.
- Brush the exposed apples with a little of the juice remaining in the bowl. Brush the crusts with the egg wash.
- Bake for 25 to 30 minutes, or until the crust is golden and the apples have softened.
Bob's Red Mill Arrowroot Starch / Flour, 16-ounce
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Bulletproof Grass-Fed Ghee, Quality Clarified Butter Fat from Pasture-Raised Cows, Gluten-Free, Non-GMO (8 oz)
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 106 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 101mg Sodium: 37mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 3g
Above image courtesy of Simone Miller and The Zenbelly Cookbook
About the Zenbelly Cookbook
Like I mentioned above, I have a serious cookbook addiction. I absolutely love them and pretty much get every one I can get my hands on!
The Zenbelly Cookbook shows you how to create elegant restaurant-style paleo meals without needing to be a professional chef. Simone shows you how to turn boring old paleo into truly gourmet cuisine with over 100 gluten and grain free recipes that the whole family will love.
The Zenbelly Cookbook Features:
- Paleo Recipes for Every Course and Occasion
- Step-By-Step Photo Tutorials
- Photos of the Raw Ingredients
- Menu Suggestions
- Entertainment Tips
- Easy-To-Follow Recipes
- Beautiful Photographs
- Creative Inspiration
No matter your level of experience in the kitchen, you will easily be able to make Simone’s recipes with no headaches and no fuss.
- Avocado Mousse
- Champagne Vinaigrette
- Silver Dollar Pancakes with Blueberry Compote
- Pork Chops with Caramelized Apples
- Orange-Ginger Beef Stir Fry
- Roasted Green Beans with Kalamata Olive Vinaigrette
- Pan-Roasted Chicken with Bacon and Apples
- Cilantro-Lime Roasted Shrimp
- Paleo-friendly Biscuits and Breadsticks
- Maple Bourbon Bacon Jam
- BBQ Pork Pho
- Grilled Sardines
- Crispy Cinnamon Chicken Fingers
- Pistachio-Crusted Rack of Lamb
- Fig and Olive Crackers
- Berry Custard Tart
- And much, much more!
Want to learn more about The Zenbelly Cookbook? Click here.
Want to connect with Simone? You can find her on:
Looking for more apple recipes? Check these out!
- How to Make Your Own Apple Pie Spice :: Everyone needs a jar of this in their spice cabinet)
- Deep Dish Apple Pie with Fennel and Ginger :: It may sound like a weird combo, but don’t knock it ’til you try it. Everyone who tastes this falls in love (with the pie, not me. well, maybe me too) 😉
- Apple Pie Bites :: Want the flavor of apple pie without the hassle? Try these delicious gluten, grain, dairy, and sugar free snacks!
- Apple “Muesli” :: This is a treasured recipe from my childhood and is gluten, grain, and dairy free. Great for breakfast or a quick snack!
- Hard Apple Cider :: Fall is the time to make this, so grab a jug of fresh, unpasteurized cider from your health food store or farmers market and give this a whirl!
- Curry Chicken Salad with Apples and Pecans :: Another super simple recipe that makes an excellent lunch or dinner (and maybe even breakfast!)