Easy Rustic Apple Tart - Low Carb & Gluten Free
This easy rustic apple tart celebrates the flavors of fall in the best possible way! It comes together quickly and the entire family will love it! Keto, Atkins, Low Carb & Gluten Free!
This easy rustic apple tart celebrates the flavors of fall in the best possible way! It comes together quickly and the entire family will love it! Keto, Atkins, Low Carb & Gluten Free!
- Carbohydrate 5.57786411460246 g
- Cholesterol 38.1289062792442 mg
- Fat 26.0112815735325 g
- Fiber 3.17116661315167 g
- Protein 5.16339145844943 g
- Saturated Fat 9.98900731948704 g
- Serving Size 1 1 serving (42g)
- Sodium 102.443588620015 mg
- Sugar 2.40669750145079 g
- Trans Fat 1.65215350077232 g
- Calories 264 calories
Step-by-step
- Preheat the oven to 375 degrees (F)
- Combine the melted butter, almond flour, sweetener and cinnamon in a medium sized bowl.
- Stir with a fork until well combined and crumbly.
- Press the crust dough firmly into the bottom of a 10" springform pan. Create a rim about 1/2 inch high around the edges using your fingers or the back of a metal teaspoon.
- Pre-bake the crust for 5 minutes.
- Combine the sliced apples and lemon juice in a medium bowl.
- Lay the sliced apples evenly across the bottom of the crust in a circular (or other) pattern. Press the apples down lightly when done.
- Combine the butter, cinnamon and sweetener in a small bowl and microwave for 1 minute. Whisk until smooth and brush or spoon evenly over the top of the apples.
- Bake the tart for 30 minutes at 375 degrees (F).
- Remove the tart and gently press the apples down flat with the back of a spoon or spatula.
- Reduce the heat to 350 degrees (F) and bake the tart for another 20 minutes.
- Remove from the oven.
- Combine the cinnamon and sweetener.
- Sprinkle over the top of the tart.
- Serve warm or chilled.
Standard ingredient declarations rarely communicate how alternative flours and sugar alcohols behave under thermal stress. Almond flour lacks gluten entirely, meaning the structural integrity of this pastry depends entirely on the coagulating properties of butter combined with proper baking temperatures. Sugar alcohols like erythritol do not caramelize or melt the exact same way sucrose does, which alters both the browning process and the moisture retention within the filling.
- Press the almond flour and melted butter mixture into a ten-inch springform pan while ensuring the half-inch rim maintains an even thickness, preventing structural collapse during the initial five-minute pre-bake at 375 degrees Fahrenheit.
- Slice the Granny Smith apples uniformly thin so they soften adequately during the initial thirty-minute bake without releasing an excess of free liquid that would otherwise saturate the fragile crust.
- Whisk the melted butter, cinnamon, and sweetener topping thoroughly after microwaving to prevent the granular separation common when heating erythritol in lipid solutions.
- Reduce the oven temperature to 350 degrees Fahrenheit for the final twenty minutes of baking to prevent the exposed edges of the nut flour crust from burning before the fruit softens completely.
Cool the finished tart completely on a wire rack before attempting to release the springform ring, allowing the butter to solidify the base. Store leftovers in an airtight container in the refrigerator for up to four days.
