I have a confession to make.
I am a recipe dumper.
If you don’t know what a recipe dumper is, it’s a person who assembles the ingredients, takes brief look at the instructions and dumps it all together in a bowl and mixes. I did that in addition to making this a single tartlet and, wow, it blew my socks off.
The crust on this recipe it to die for seriously. It was hard NOT to eat it all at one sitting and thankfully, I have Mr. Bejelly and the Little who helped me eat this delicious recipe.
Simone has really created a gorgeous cookbook filled with mouthwatering recipes like coconut shrimp with clementine-chili dipping sauce, ginger scallion pork meatballs and apple cider donut holes. If you don’t know about Simone from Zenbelly, she is a chef and knows her way around ingredients like a food guru.
Seriously buy this book today! You will kick yourself if you don’t!
- 3/4 lb apples, about 2, cut into half-moon slices 1/2 to 1/4 thick
- 1 tablespoon coconut sugar, divided
- 1/2 cup arrowroot, plus more for dusting
- 1 1/2 teaspoon arrowroot powder
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon power
- 1 1/2 cups Superfine Blanched Almond Flour
- pinch of sea salt
- 1 tablespoons unsalted butter, cold
- 2 large eggs
- 1 teaspoon pure vanilla extract
- In a medium mixing bowl, combine the slices apples, 1 1/2 teaspoons of the coconut sugar, 1 1/2 teaspoons of arrowroot, lemon juice and cinnamon. Stir to combine and set aside.
- In another bowl, whisk together the almond flour, remaining 1/2 cup of arrowroot, remaining 1 1/2 teaspoon of coconut sugar, and the salt. Cut the butter into small pats and cut it into the dough with the pastry cutter or two knives.
- Mix one of the eggs and the vanilla extract into the almond flour mixture. Keep mixing until it forms a dough.
- Divide the dough into flour sections. On a floured piece of parchment paper, press each section into a disc. Dust the discs and a rolling pin with arrowroot and roll them out into circles about 5 inches across.
- Beat the remaining egg in a small bowl and brush the tops of the discs. Slide the parchment and dough onto onto a baking sheet.
- Arrange a row of apple slices in the center of each disc, leaving space around the outside large enough to fold up.
- Carefully fold up the sides of the discs around the outer edges of the apples. Using a flat metal spatula is helpful: Slide it under the dough and lift it up and over the apples, leaving the center uncovered. Using your fingers, crease the dough together every couple of inches to enclose the apples.
- Brush the exposed apples with a little of the juice remaining in the bowl. Brush the crusts with the egg wash.
- Bake for at 350 dregrees for 25 to 30 minutes, or until the crust is golden and the apples have softened.