Maple Caramel Apple Tart {Gluten-Free}

Instructions

• 1.

  To make the maple caramel sauce, pour maple syrup in a heavy bottom saucepan. Bring to boil over medium heat and cook for 5 minutes. Stir often to reduce bubbles

• 2.

  Stir in butter until melted then slowly add the cream, stirring constantly. Cook for 3 more minutes. Remove from the heat and stir in vanilla. Set aside

• 3.

  CRUST

• 4.

  Using a food processor, combine almond flour, sweet sorghum flour, rice flour, and coconut sugar. Add butter and pulse until blended, the butter should be about the size of a small pea. Add water one tablespoon at a time until the dough is moist and should stick together if you pinch it. I used three tablespoons

• 5.

  Press dough into a 9-inch tart pan including along the sides. Refrigerate until ready to use

• 6.

  Preheat oven to 375 F

• 7.

  Peel, core and thinly slice the apples

• 8.

  Using a large bowl toss apples with lemon juice, cinnamon and tapioca/arrowroot. In that order.

• 9.

  Fan the apples in a circular pattern, this way you can fit them all in. If you are using raisins, sprinkle them after the first layer of apples. You should have 2 layers of fanned apples. Pour maple caramel sauce evenly over the apples

• 10.

  Bake for 35 minutes, then reduce heat to 325 F and loosely cover the tart with foil. Bake for 20 - 25 more minutes until the apples are tender

• 11.

  Cool completely before removing the sides. Serve with extra caramel sauce, ice cream or whipped cream. Enjoy!