This is a guest post from Louise at PaleoMagazine.com, and I think you’ll love this recipe. Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – check it out!
When we were still living and working in NYC, my husband and I started throwing a lot of dinner parties. It was amazingly fun.
And here’s the best part…
We had the chance to show a lot of people that eating Paleo is not only healthy and nutritious, but also yummy and awesome! I generally try to re-create one or two foods that I think they probably love already in a non-Paleo form.
And really, what’s more traditional and delicious than Apple Pie?
Did you know that Apple Pies originally had no sugar, and the pastry portion wasn’t meant to be eaten? Also, apples aren’t originally native to North America, despite the fact that apple pie is supposedly so “American.”
You can make these tartlets any time of year, but in the US, this type of dessert is most popular around the fall and winter holidays.
We guarantee that if you make these and take them to the office or to a party, nobody will complain about them being Paleo (they likely won’t even notice).
About Louise Hendon
Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.
- 2 cups (240 g) almond flour
- 3/4 cup (84 g) coconut flour
- 4 eggs, whisked
- 3 Tablespoons (45 ml) ghee (or coconut oil), melted
- 4 Tablespoons (19 g) shredded coconut
- 2 Tablespoons (30 ml) vanilla extract
- 6 apples, peeled, cored and thinly sliced
- 1 Tablespoon (21 g) raw honey (optional)
- 3 Tablespoons (45 ml) coconut oil
- 2-3 Tablespoons (15-30 ml) vanilla extract
- 1 teaspoon (2 g) ground cardamom
- 1 teaspoon (3 g) ground cinnamon
- Freshly grated lemon zest for garnish
- Preheat oven to 350 F (175 C).
- Mix together all the crust ingredients in a mixing bowl using your hands until it becomes doughlike. Don’t worry that the dough won’t stretch or feels a bit crumbly.
- Get a small amount of the dough and place into each space in the muffin pan. Using your hands, spread the dough so that it forms a crust (it’ll be a bit thicker than traditional tart crusts).
- Bake in the oven for 15 minutes and leave to cool when it’s done.
- Meanwhile, melt the coconut oil in a saucepan and add in all the other filling ingredients (apple slices, optional honey, vanilla extract, and spices).
- Let the apple slices cook for 20-30 minutes until it’s very soft.
- Pour the apple filling into a bowl to cool for 10 minutes.
- Spoon the apple filling into each tartlet crust so that it’s level with the top of the crust. Then take 5-6 individual slices of apple for each tartlet and layer them in a cascade on the top covering the filling. Place the last slice facing the other way (see photo).
- Grate some fresh lemon zest on top for garnish.
- Yield: 6 servings - Serving Size: 2 tartlets