Paleo Rustic Apple Tartlets

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Last Updated on January 2, 2024

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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46 thoughts on “Paleo Rustic Apple Tartlets”

  1. Looks yummy. I love a recipe that I have all the ingredients on hand. What type of apples did you use, I’ve got granny smith and Gala but not sure which type would be best. I’m going to give this a try for dessert tonight….would go perfect with vanilla coconut ice cream.

  2. I have enjoyed every one of Simone’s recipes I tried from her blog. I really look forward to checking out her cookbook and it would be lovely to win it! Thanks for doing the giveaway!

  3. I love it when I have all of the ingredients to make such an amazing looking treat!
    Can’t wait to try this tomorrow!

    • Why would you give it just three stars if is “such an amazing treat? That you “can’t wait to try this morning”?

  4. Im so excited to make this! I love tartlets but haven’t had much luck finding any that can work with my diet. I can’t wait to experiment with different fillings like cherry, raspeberry and blueberry!

  5. My son is a huge fan of apple pies, but the shop bought frozen ones, and I love the smell of these pies. This recipe means I can start making, and eating, them again ๐Ÿ™‚

  6. 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?

  7. 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.


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