This caramel apple tart is gluten-free and vegan but tastes super decadent thanks to the caramel sauce and almond crust.
This dessert looks pretty, tastes great and is simple to make. What more could you want?!
Recipe:
Crust:
2 cups almond flour (not almond meal)
2 tbsp coconut oil, melted
1 1/2 tbsp ground flax seed plus 4 tbsp water
2 tbsp sugar
1/2 tsp cinnamon
Apple Filling:
3 granny smith apples, peeled and sliced as thin as you can
2 tbsp lemon juice
2 tbsp sugar
1/2 tsp cinnamon
Caramel Sauce:
I used 1 cup Cocomels vegan caramels and melted them with a splash of almond milk until it became a smooth caramel sauce. If you do not have access to vegan caramels and would like to make caramel sauce from scratch, here is a recipe for that.
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Directions:
In a large mixing bowl, stir together crust ingredients. It will seem dry, but once you press it into a tart or pie pan it will stick together nicely. Use your fingers to press it in the bottom of the pan and up the sides. Try to make it even so it bakes evenly and doesn’t have parts that are super thick or super thin. In another bowl, toss apples with lemon juice, sugar and cinnamon until they are coated. Put the apples into the crust starting from the outside and layering them in a spiral like shown in the video. Alternatively you can just put them in the crust and press down so it is an even layer. Not as pretty, but tastes the same.
Bake at 350 F (180 C) for around 35 minutes, checking occasionally to make sure the top apples are not burning. The apples should be soft if you sliced them thinly. However, if you would like them softer, bake for an extra 5-10 minutes (watching to make sure it doesn’t burn).
Drizzle your caramel sauce just before serving. Use a sharp knife to slice. The first piece will be a bit messy- hard to avoid that. Enjoy!
