- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus 1/4 cup (1/2 stick), cut into cubes
- 3/4 cup almond flour
- 3/4 cup gluten-free flour or all-purpose flour
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- pinch of freshly ground black pepper (optional)
- 4 crisp, tart apples, such as Ginger Gold or Jonathan (about 1 1/2 lbs)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- Stir together the melted butter, almond flour, gluten-free flour, 2 tablespoons of the sugar, the vanilla, salt, and pepper (if using) in a bowl to make a sandy paste.
- Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom (a 9-inch springform pan will work, if that's all you have). Chill in the freezer while you preheat the oven, 20 to 30 minutes.
- Preheat the oven to 400 degrees. Position a rack in the middle of the oven.
- Cut the cheeks of the apples off the core into four pieces (each piece will have one large flat side). Lay them on their flat sides and thinly slice each piece, holding them together in their shape as you go.
- Arrange the slices around the tart in any pattern you desire, fanning the apples just a bit; use them all, even if you have to squeeze some of the slices in. (Don't overthink it; it doesn't have to be perfect!)
- Sprinkle evenly with the remaining sugar and the cinnamon, and dot with the cubed butter.
- Bake until the crust is toasty and golden and the apples are tender, 35 to 40 minutes. Sprinkle with the lemon juices and any additional garnishes you desire. Serve with whipped cream.
The crust keeps, unbaked and well wrapped, in the freezer for up to 3 weeks. After serving your gorgeous tart, and before you store away your clean tart pan, make and press in another crust. Wrap well in plastic film and freeze to have on hand as a head start for surprise company.
GOOD TO KNOW
I always use firm, tart local apples with beautiful skins for this tart— either red or golden-yellow. You can adjust the amount of lemon you include to how tart your apples are—starting with 1 teaspoon. Don’t use Granny Smith apples for this; the skin is too tough.
GLUTEN FREE, OR NOT
I most often use almond flour and gluten-free flour for this crust, so it’s both tender and nutty, and completely gluten free—a win for parties and mixed crowds. This works beautifully with all-purpose flour, too, if that’s what you have and use at home.