When apples are in season, there is nothing more fun to make than an Apple Tart. It’s one of my favorite dessert recipes, and it is as pretty as it is delicious! Apple tarts are easier to make than you might think, and when entertaining guests, they can be a foolproof last-minute dessert that always impresses – especially since they are gluten-free and low in sugar.
3 large apples, preferably Fuji, peeled, cored, and cut in 1/2 inch diced
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter or vegan butter
¼ cup coconut sugar or 2 tablespoons of Monkfruit
1 ½ teaspoons vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
3 large egg whites
2 tablespoons coconut sugar or 1 tablespoon of Monkfruit
½ cup slivered almonds
1 9-inch Wholly Wholesome Gluten Free Pie Shells or King Arthur Baking Gluten Free Pie Crust Mix
Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, 1/4 cup of coconut sugar, vanilla, cinnamon, and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrap out onto the lined sheet pan and allow to cool completely.
Spread the cooled apples evenly over the pre-baked tart shell.
Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in 2 tablespoons of coconut sugar and stir in the almonds. Spread evenly over the apples.
Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.