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Frangipane Apple Tart
A gluten-free, grain-free, dairy-free dessert reminiscent of an Italian Almond cake.
Servings 6
Ingredients
Crust
- 1 ½ cup almond flour
- 3 tablespoons ghee
- 3 tablespoons maple syrup
- ¼ teaspoon vanilla bean powder
- ⅛ teaspoon fresh grated nutmeg
- Pinch salt
Filling
- ½ cup softened butter or ghee I used salted butter
- ⅓ cup maple syrup
- 1 cup almond flour
- 1 teaspoon cinnamon
- ⅛ teaspoon fresh grated nutmeg
- Dash vanilla bean powder
- 1 teaspoon almond extract
- ¼ cup coconut milk
- 2 large eggs
- 1 red apple peeled and sliced
- maple sugar for top optional
Directions
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Preheat oven to 325 degrees.
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Combine crust ingredients with a pastry cutter or hands in a large mixing bowl and press into a greased 9” round tart pan.
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Bake at 325 degrees for 20 minutes and remove from oven.
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Meanwhile, use the same bowl (wipe to remove remaining crust ingredients) to combine butter, maple syrup, almond flour, cinnamon, nutmeg, vanilla powder, almond extract, coconut milk and eggs using an electric mixer.
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Beat until light and creamy and gently pour into baked crust.
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Gently distribute apple slices over top of filling and sprinkle with maple sugar, if desired.
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Bake at 325 degrees for 25 minutes, or until a knife inserted into the center of filling comes out clean, and the top is set and buttery colored.
Recipe Notes
This recipe was inspired by a recipe from "My Paleo Patisserie," by Jenni Hulet. By Angela Sackett