This apple tart features bone broth as a sneaky ingredient to help boost it nutritionally. It's tart and the perfect amount of sweet using coconut sugar and a gluten free coconut base.
Make your tart shell by blitzing almonds and coconut flakes to make a flour.
Add remaining ingredients and mix on a low/medium speed until combined.
Grease your round baking tray with butter/ghee/tallow/olive oil (I used a 21cm cast iron shallow frying pan).
Scoop tart mixture into tray and press to make an even tart shell. This is easily done with wet hands or the help of a square of baking paper.
Put tart shell in fridge for 20 minutes to chill. Once the 20 minutes is up, bake in oven for 10 minutes.
Apple filling
Chop apples into quarters and cut out the core. Place cores in a jar, you can make your own apple cider vinegar with these - for free, how cool. Optional - cut apple again in half (lengthways), so they're in smaller pieces.
Heat ghee in a small pot, add apples mix to coat and cook for 3 minutes.
Add water and Gevity Body Glue™, place lid on pot and cook covered for 10 minutes at a gentle simmer. Note - some of your apples will begin to break a part. This isn't an issue as it creates a denser tart that stays together well. You could reduce the water by half and cook for less time if you wanted.
Make a paste with tapioca, vanilla, cinnamon and a few spoonfuls of the apple liquid. Mix really well to combine all the flour and add to pot.
Add coconut sugar and continue cooking for 5 minutes or until apple mixture is a thick-ish consistency (thick but not runny). The tart will thicken further in the oven, however we don't want it runny that it'll soften the tart shell base.
Remove apple mixture and scoop into tart shell.
Place in oven and bake for 15 - 20 minutes.
Serve warm, although it's so much better when served chilled from the fridge. I like to cut into muesli bar shapes and pack to take to the park.
Video
Notes
The tart shell
I've used a gluten free tart shell in this recipe. If you'd prefer and basic shortcrust will work. So will a puff pastry. And if you're short on time or have a pack in the freezer, absolutely use that instead of making yourself.
Bone broth in a tart recipe... eeeek
I know, I know. Your brain might be freaking out. Bone broth has been used in cold sweet products for a long time because when bone broth is cold, it doesn't impart any flavour. This is a win win because you get to keep the flavour profile you want while boosting the nutritional benefits on your food. Amazing!
Apple filling
Some of your apples will begin to break a part when cooking. This isn't an issue as it creates a denser tart that stays together well. You could reduce the water by half and cook for less time if you wanted a formed apple wedge look.
Storage
Store tart in fridge and eat within 4 days. I haven't tried to freeze it yet but I reckon it'd freeze really well.