Sticky-sweet caramelized apples baked on top of a tender almond flour crust for a healthier take on Apple Tart Tatin. Think: apple pie in pizza form!
- 2 cups (225g) almond flour
- 1/2 cup (70g) arrowroot starch**
- 1/4 cup (90g) maple syrup
- 1 tsp baking powder
- Pinch of salt
- 3–4 tbsp water
- 2 lbs apples ((I used 6 small Fujis))
- 1/2 cup full-fat coconut milk
- 1/2 cup apple juice***
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- In a large mixing bowl, combine the almond flour, arrowroot, baking powder, salt, and maple syrup. Mix adding the water slowly to form a sticky ball of dough.
- On a piece of parchment paper, press/roll into a circle the same size as your pan. Set aside.
- Peel, core, and quarter the apples.
- In a tart tatin dish (or a saucepan) combine the coconut milk, maple syrup, apple juice, and vanilla. Bring to a simmer over medium heat.
- Add the apples.
- Cook stirring occasionally over medium heat until the caramel is thick and the apples are soft. About 20-25 minutes. Remove from the heat.
- Preheat the oven to 400F.
- If using a tart tatin dish, simply flip the crust on top and press it down. If not, grease a round cake pan. Arrange the apples in the bottom of the pan with the rounded side down. Place your crust on top and press.
- Bake for 25 minutes at 400F or until golden on top.
- Remove from the oven and cool for 15-20 minutes before carefully flipping onto a plate.
- Slice and serve!
*For an oat flour option, use this crust recipe instead.
**You can use tapioca or cornstarch instead.
***You can use water instead, but it will be less sweet and flavorful.