Paleo Apple Tart
Capture the essence of fall with this delectable apple tart recipe. Thin slices of Jonagold apples are coated in honey, cinnamon, and a hint of lemon juice before being arranged on a Pecan Tart Crust. Baked to perfection, this tart emerges from the oven with bubbling juices and a tantalizing aroma that will have your kitchen feeling warm and inviting. A slice of this apple tart is the perfect way to savor the flavors of the season.
— Constant Cookbook
Ingredients
- 4-5 medium Jonagold apples, peeled, cored and sliced ⅛-inch thick
- 1 tablespoon fresh lemon juice
- 1 tablespoon arrowroot powder
- 1 tablespoon honey
- 1 tablespoon ground cinnamon
- 1 Pecan Tart Crust
Instructions
- In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
- Fan apples out on top of uncooked crust, forming a circle
- Layer more apples over circle and in its center
- Cover tart with tin foil, and bake at 350°F for 45-50 minutes, or until juices are bubbling
- Remove foil and cook uncovered for 10-15 more minutes
- Serve
Yield
Serves 6
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