vegan Apple and Apricot Tart

Ingredients

For the Crust:

(makes one 9-inch tart)

• 2 cups millet flour 
• 1 1/2 cups almond flour
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil, melted and cooled in liquid form
• 1/2 cup maple syrup

For the Apple Filling:
(enough for one 9-inch tart)

• 4 apples
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 3 tablespoons sliced almonds

For the Apricot Glaze:
(enough for one 9-inch tart)

•  1/2 cup gluten-free and sugar-free apricot jam
• 2 tablespoons water
• 1 teaspoon Meyer lemon juice, freshly squeezed

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Recipe

For the Crust:

1. Preheat the oven to 350 (F).


2. In a medium bowl, combine 2 cups millet flour, 1 1/2 cups almond flour, and 1/2 teaspoon sea salt. Set aside.


3. Over a low flame, heat together 1/2 cup coconut oil and 1/2 cup maple syrup and stir until combined. Let cool slightly before adding to the medium bowl of dry ingredients (from the first step), using a rubber spatula to stir together until a dough forms.


4. Spread the dough onto your 9-inch tart pan using a tart tamper or the back of your hand to press the dough evenly into the pan and up the sides to form a crust. Pierce the crust with a fork several times and bake for 15 minutes.


5. When the crust has been baked for 15 minutes, remove from the oven and flatten the crust (it will have poofed up at this point) using a tart tamper or the back of a spoon to press down the crust and make it as compact as possible. 


6. Let rest on a cooling rack while you make the filling. Leave the oven on at 350 (F).

For the Apple Filling:

1.  Peel and slice 4 apples into thin and even slices. 


2. Arrange in your 9-inch tart pan — this is your opportunity to play a little with the apples and presentation. I went for a weird circular shape.


3. Combine 2 tablespoons lemon juice with 2 tablespoons maple juice and use a pastry brush to brush over the apples. Sprinkle 3 tablespoons sliced almond on top.


4. Bake for 45-55 minutes, or until the apples are soft and slightly browned in the preheated oven.

For the Apricot Glaze:

1. Combine 1/2 cup apricot jam with 2 tablespoons water in a small pan and heat on low until the preserves are thinned.


2. Remove from heat and add 1 teaspoon Meyer lemon juice, stirring until combined.


3. Pour the mixture through a strainer to remove any apricot chunks. 


4. When the pie is ready, remove from oven and let rest on a cooling rack for 10 minutes before brushing the tart with the apricot glaze. Serve warm, with a side of unsweetened whipped cream.

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