Paleo Apple Cinnamon Galette
A rustic free-form tart with a tender almond flour crust filled with cinnamon-spiced apples and sweetened only with honey. Grain-free and naturally sweetened, it delivers all the warmth of a classic apple tart.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup tapioca starch
- 1/4 tsp fine sea salt
- 1/4 cup coconut oil, solid, chilled
- 1 large egg
- 2 tsp raw honey
- 3 medium apples (Honeycrisp or Granny Smith), peeled, cored, thinly sliced
- 2 tbsp raw honey
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp fresh lemon juice
- 1 large egg, beaten
Instructions
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1
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
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2
Make the crust: In a bowl, whisk together 2 cups blanched almond flour, 1/4 cup tapioca starch, and 1/4 tsp fine sea salt. Add 1/4 cup solid, chilled coconut oil and use your fingers or a fork to work it in until the mixture resembles coarse crumbs. Add 1 large egg and 2 tsp raw honey, then stir until a dough forms. If the dough is sticky, refrigerate for 10 minutes.
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3
Place the dough on the parchment-lined baking sheet. Lay a piece of plastic wrap over the dough and roll it out into a rough 12-inch circle about 1/8-inch thick. Remove the plastic wrap.
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4
Make the filling: Toss 3 medium peeled, cored, thinly sliced apples (Honeycrisp or Granny Smith) with 2 tbsp raw honey, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 2 tsp fresh lemon juice until evenly coated.
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5
Arrange the apple slices in overlapping concentric circles on the crust, leaving a 1.5-inch border around the edge.
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6
Fold the edges of the crust up and over the outer apples, pleating as needed. Brush the folded crust edges with 1 beaten large egg.
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7
Bake until the crust is golden brown and the apples are tender, 30 to 35 minutes. Let cool on the pan for 10 minutes before slicing and serving.