My Locally-Sourced Gluten-Free Apple Tart Recipe

Impress your guests this Rosh Hashanah!

I've recently started to pay attention at the grocery store to where my fresh produce is coming from. I was appalled to learn that the organic apples I had been munching on all summer were coming from New Zealand - talk about not buying local!

Purchasing imported produce is not only an assault on the environment, but it also means that those fruits and veggies have lower levels of vital nutrients and don't taste nearly as good.

Needless to say, I'm relieved that Ontario apple season is here so that I can make my annual Jewish apple treats guilt-free (or at least with a slightly lower level of neuroses...).

This year, I'm making my beautiful gluten-free, organic apple-honey tart, and sharing the recipe with you below - enjoy!

Ingredients

Almond-oat crust

• 1 cup firmly packed almond flour
• 1 cup oat flour
• ¼ tsp salt
• ¼ cup melted coconut oil
• 3 tbsp honey

Apple filling

• 2 large Honeycrisp apples (peeled and cut into slices ⅛ to ¼″ thick)
• 3 tbsps honey, divided
• 1 tbsp lemon juice
• ¼ tsp ground cinnamon

Directions

Preparing the crust

• Preheat oven to 350 F and lightly grease a 9″ tart pan
• In a medium bowl, combine the flours and salt, stir
• Mix in the coconut oil and honey until moist
• Press the mixture onto the tart pan: evenly across the base and sides
• Prick the base of the crust all over with a fork
• Bake for 10 to 12 minutes, until its just starting to turn golden at the edges.
• Set aside

Preparing the filling

• Place the apple slices in a medium mixing bowl and add just 1 tbsp of the honey; the lemon juice and cinnamon. Toss until the mixture is evenly distributed
• Arrange the apple slices across the base however you’d like, overlapping them as much as possible
• Reserve the honey/lemon mixture at the bottom of the bowl for brushing the apples later
• Bake the tart for 25 mins, then pull it out of the oven and gently brush the remaining honey/lemon mixture over the apples
• Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges
• While the tart is still hot, gently brush the remaining 2 tbsps honey over the apples
• Let the tart cool for at least 15 minutes before serving