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Paleo Rustic Apple Tartlets

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Last Updated on November 29, 2020

paleo apple tarts

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.

paleo apple tarts

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!

paleo apple tarts
Yield: 4

Paleo Rustic Apple Tartlets + Zenbelly

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour



  1. 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.
  2. 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.
  3. Mix one of the eggs and the vanilla extract into the almond flour mixture. Keep mixing until it forms a dough.
  4. 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.
  5. 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.
  6. Arrange a row of apple slices in the center of each disc, leaving space around the outside large enough to fold up.
  7. 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.
  8. Brush the exposed apples with a little of the juice remaining in the bowl. Brush the crusts with the egg wash.
  9. Bake for at 350 dregrees for 25 to 30 minutes, or until the crust is golden and the apples have softened.

Did you make this recipe?

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Sunday 5th of March 2017

When I made this, I added 3/4 scoop of apple flavor bone broth powder to the apples. I thought the crust should have been sweeter. Next time, I will add more coconut sugar to the dough.

Mary Jones

Monday 19th of December 2016

Recipe has several typographical errors and should be proofread and corrected.

Kelly Bejelly

Friday 23rd of December 2016

Thanks hun!


Thursday 16th of July 2015

I'm in the middle of making this and can't seem to find an oven temp, maybe I'm just not seeing it but can someone let me know?

Kelly Bejelly

Friday 17th of July 2015

Whoops 350 degrees!


Wednesday 8th of October 2014

This looks great! Could I use maple syrup, as a substitute for the coconut sugar?


Kelly Bejelly

Thursday 9th of October 2014

I'm not sure how that work work Jen. Since it's very little sugar I assume it will work.


Monday 25th of August 2014

Beautiful photos!!

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