Are you ready for the enticing aroma of baking apples and filling your kitchen with glorious memories of apple pie? Me too.
This low carb apple almond tart might be the best thing that happens to you this Fall. I’ve already made this twice this week and had to cut it up into pieces and freeze it, or I might eat all of it. I did discover from this that it comes out of the freezer and heats up beautifully.
You cannot believe how good this is. I would go so far as to say as soon as you make this caramelized apple almond tart you will make it again, and it absolutely should go on your holiday table.
I took inspiration from the Chez Panisse Almond Tart I made here. I switched out the shortbread for a almond flour tart crust and the sugar with Swerve. The great news is that Swerve now makes a brown sugar that is amazing. I caramelized some apples with the almonds before adding it to the heavy cream and baking.
There are a lot of options when making this Grain Free Apple Almond Tart.
- You can switch out the apples for pears (or peaches in summer).
- You can leave out the fruit as the original version did.
- You can leave out fruit and add in unsweetened coconut. (I’m working on a version of that.)
- You can add in different flavors. I used maple extract, but other ideas include an almond extract and depending on fruit used, an orange extract.
- Use a rectangular bottomless tart pan (amazon) to cut into bars or make into a round tart or 6 mini tarts.
The Baking Process for Grain Free Apple Almond Tart
The first thing you need to do is par-bake the tart crust. Keep in mind that almond flour can burn easily so par-bake at 350 Degrees (180 C. ). I only bake for about six minutes before filling with apples, almonds and heavy cream. I make sure to put foil around the edges to avoid burning.
I like to use this rectangular tart pan because it’s easier to cut into squares. This tart is rich and small squares are all you need. I cut it into 16 squares.
Ingredients for Grain Free Apple Almond Tart
Almond flour is used for the crust. Make sure it is blanched super fine almond flour. I like this brand. You can make your own blanched almond flour here.
Swerve Brown Sugar: Before I add the almonds and apples to the tart, I caramelize them on top of the stove using Swerve’s brown sugar. (amazon) It’s a new product and works just like brown sugar.
If you can’t find Swerve brown sugar, you can use regular Swerve.
Heavy Whipping cream brings it together, and is first heated on top of the stove with granulated Swerve and maple extract.
Low in Carbs
This apple almond tart is a great way to start the Fall season in a healthy, low carb way at 3 net carbs.
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My other most popular keto bar recipe are these low carb grain free maple pecan cheesecake bars.
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Low Carb Apple Upside Down Cake
More Grain Free Baking from Spinach Tiger
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Grain Caramelized Apple Almond Tart Bars (Low Carb)
Ingredients
- 1 cup heavy cream
- 1 teaspoon maple extract
- 1 teaspoon cinnamon
- 5 tablespoons Swerve brown sugar
- 1/4 cup Swerve Granulated
- 1 1/2 cups apple sliced thinly
- 1 cup sliced almonds
Almond Flour Crust
- 4 tablespoons unsalted butter
- 2 cups almond flour blanched
- 1 egg yolk
Instructions
Almond Flour Crust
- Make Crust First, combining all ingredients. Refrigerate for 30 minutes.
- Remove almond flour pie dough and roll between two pieces of parchment paper or plastic wrap. Place in tart pan. You may need to press it in. There will be enough dough left over to make one small tester.
- Bake at 350 degrees F. for 6 minutes, just enough to set the dough.
Almond Tart Filling
- Peel and cut one to two apples to get about 1 1/2 cups thinly sliced.
- Place one tablespoon butter, brown sugar and cinnamon in small frying pan and sauté apples for a minute. Add almonds. Continue stirring frequently until almonds are golden brown.
- Heat the heavy cream with swerve and maple extract until it boils. Take off heat.
- Add apples and almonds to tart. Pour heavy cream into tart.
- Cover the Crust with foil as almond flour browns very easily.
- Place a sheet pan on the rack beneath the tart, covered in foil in case of run over.
- Turn oven up to 400 degrees and bake for 25 minutes.
- When you take the tart out of the oven, run a butter knife gently around the edges as the caramelization can cause sticking.
- Cool completely before removing.
- Cut into 16 squares.
Nutrition
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In the instructions for the crust you instruct to combine the three ingredients. What do you recommend as the method? I pulsed in a food processor and it worked fine. It did crumble a little bit when I was rolling it out and I think could benefit from one more tbsp of cold butter. What are your thoughts? And thank you for the recipe it is absolutely delicious!
Funny I had just changed my pie crust recipe to include 4 tablespoons butter so you are right. I just changed recipe to add that extra tablespoon.
I had difficulty with the almond crust. Even after refrigerating, it was crumbly and difficult to get into the pan. The instructions could be improved by stating when to use the brown sugar and cinnamon. It is beautiful and I’m betting it is delicious. It’s in the oven now!
I’m not sure why the crust was crumbly. I changed my instructions. Thank you.
Hi, I can’t see the amount of almonds to use in the filling. AmI missing something or is it omitted from the recipe?
Thank you. It’s one cup almonds. I just added in.
Where are the nutrient contents for your recipes? I’m diabetic and on Keto. I use these to count carbs, etc
I put them back in the recipe. It’s about 4 net carbs per piece. I cut it into 16 pieces.
What sets the filling on this tart? The ingredients seem to be just Swerve and cream, plus apples which would only introduce more moisture, but in the photos it appears to be a type of custard tart. I have never seen a tart recipe without some kind of binding agent, and would think eggs at least would be needed.
The binder is just the heavy cream. This is revised from an almond tart I’ve made about 50 times.
The cream is first taken to a boil (with sugar). Cooled down a bit and then poured into the tart crust with the almonds. It’s not really a custard but it works very well as a binder.