Description
This Flourless Apple and Almond Tart is a rustic, naturally gluten-free dessert made with ground almonds, apples, cinnamon, honey or natural sweetener, and fresh lemon juice. The tender almond base is topped with thinly sliced apples and sliced almonds for a simple, cozy dessert that’s perfect for fall baking, afternoon coffee, and family gatherings.
Ingredients
2 cups ground almonds (almond flour)
2 tablespoons honey or natural sweetener
1 large egg
1 teaspoon ground cinnamon
2 medium apples, peeled and thinly sliced
1 tablespoon lemon juice
Sliced almonds, for decoration
1 pinch salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. Lightly grease a 9-inch tart pan or shallow baking dish. Line the bottom with parchment paper if desired.
3. In a mixing bowl, combine the ground almonds, honey or natural sweetener, egg, cinnamon, and salt.
4. Stir until the ingredients form a moist, cohesive almond mixture.
5. Press the almond mixture evenly into the prepared tart pan, smoothing the surface with the back of a spoon or spatula.
6. Peel and thinly slice the apples.
7. Toss the apple slices gently with the lemon juice and cinnamon.
8. Arrange the apple slices over the almond base, slightly overlapping them.
9. Scatter sliced almonds over the apples for decoration.
10. Bake for 35–40 minutes, or until the almond base is set and lightly golden and the apples are tender.
11. If the sliced almonds brown too quickly, loosely cover the tart with foil during the remaining baking time.
12. Remove from the oven and cool on a wire rack before slicing.
13. Serve slightly warm or at room temperature.
Notes
Use finely ground almond flour for a smoother, more cohesive tart base.
Slice the apples thinly and evenly so they cook at the same rate.
Toss the apples with lemon juice to add brightness and help prevent browning.
Do not make the almond base excessively thick, as the center may take longer to cook.
Arrange the apples in an even layer rather than piling them heavily in the center.
Watch the sliced almonds toward the end of baking because they can brown quickly.
If the top becomes too dark before the tart is fully baked, loosely cover it with foil.
Allow the tart to cool before slicing so the almond base can firm up.
Store leftover tart covered in the refrigerator.
Bring refrigerated slices closer to room temperature or warm gently before serving.
For the best texture, enjoy the tart fresh or refrigerated rather than frozen.
The tart can be prepared ahead of time and refrigerated until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert, Tart, Gluten-Free Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 13g
- Sodium: 105mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 31mg