Paleo Apple Tart (SCD, GAPS)
- Prep Time: 25 minutes
- Cook Time: 21 minutes
- Total Time: 46 minutes
Scale
Ingredients
- Crust Ingredients
- 2 large eggs
- 1/4 cup honey + 2 Tbsp (Use less if sweet enough)
- 1 tsp vanilla
- 1/2 cup palm shortening (room temperature)
- 1/2 cup ghee or butter (room temperature)
- 1/2 tsp sea salt
- 1/2 cup coconut flour
- 1 cup shredded coconut
- Ingredients for Filling
- 6 – 7 medium organic apples skinned, cored and sliced about 1/4 thick
- Cinnamon, nutmeg to taste
- apricot jam (get recipe here)
Instructions
- Crust Instructions
- In a food processor mix together the eggs, honey, vanilla, ghee and palm shortening until smooth
- Add the salt, coconut flour and shredded coconut and process until a dough is formed
- Remove to a 9″ tart pan that has a parchment paper liner and is greased with virgin coconut oil
- Press the dough into the pan making the sides high and even and the bottom even
- Bake at 325º F for approximately 18 – 21 minutes or until lightly browned (watch carefully that the sides do not get burned)
- Cool in the pan
- Store in refrigerator until ready to fill
- Instructions for Filling
- Saute the apple slices in a large fry pan greased with ghee or coconut oil
- Season with the cinnamon and nutmeg
- Cook uncovered, turning frequently until apples are soft but still crisp
- Remove and let cool
- Putting it Together
- Let the crust come to room temperature
- Carefully remove the crust from the sides of the tart pan by separating the bottom from the sides
- Keep the crust on the bottom part of the pan for serving
- Place on your serving platter now
- Butter the inside of the crust with the apricot jam
- Separate the slices of apple and carefully make a circular pattern using as many as possible
- Refrigerate and eat cold or heat up gently in oven for 10 minutes on 250º F.
Find it online: https://realfoodforager.com/recipe-paleo-apple-tart-scd-gaps/