The crust for this tasty apple tart is easy to make with almond and oat flour. To make it vegan or dairy-free, just use coconut oil instead of butter. It's also gluten-free.
– 1 cup (135 grams) firmly packed almond flour – 1 cup (90 grams) oat flour* (certified gluten-free if necessary) – ¼ teaspoon salt – ¼ cup melted butter or coconut oil – 3 tablespoons maple syrup Apple filling – 2 large Honeycrisp or 3 medium Granny Smith apples (about 1 ¼ pounds) – 3 tablespoons maple syrup, divided – 1 tablespoon lemon juice – ¼ teaspoon ground cinnamon, plus more for dusting if you’d like
Crust preparation: Start by preheating the oven to 350°F and lightly greasing a 9" tart pan (even if non-stick). Stir together almond flour, oat flour, and salt in a medium bowl.
Add butter and maple syrup and mix until moistened. Pour the mixture into the tart pan. Evenly press the mixture across the base and up the sides with the heel of your palm.
Try to even out the dough along the sides with your fingers (photo). Fork the crust base all over to prevent bubbling. Bake for 10–12 minutes until lightly firm and gold-edged. Set aside.
Meanwhile, make filling: Cut the apples into ⅛ to ¼" thick slices after peeling. In a medium bowl, combine the slices, 1 tablespoon maple syrup, lemon juice, and cinnamon. Distribute mixture evenly.
Overlap the apple slices as much as possible across the base (I did mine like a rose and had a few left over). Save the maple syrup/lemon mixture at the bowl bottom to brush on the apples.
Stop baking the tart after 25 minutes and brush the remaining maple syrup/lemon mixture on the apples, pressing some slices down. To tender apples and a golden crust, rebake the tart for 15–20 minutes.
While tart is hot, brush remaining 2 tablespoons maple syrup on apples. Cool tart 15 minutes. Sprinkle or sift cinnamon on top. Removable-bottom tart pan's sides. Serve tart wedges cut with a sharp chef's knife.