Happy Holidays ladies!
If you’re looking for something a little less literal than the traditional apple pie, without the reams of sugar or gluten and kicked up a notch – I’ve gotcha!
This Rum Apple Tart with Almond Cream imparts the warm apple-cinnamon goodness of traditional apple pie, elevated into a rustic yet elegant tart. It’s super easy to make – especially if you start with a pre-made gluten-free pie crust and get your husband / significant other to peel and slice the apples ;-).
Only 3 Components to this elegant Rum Apple Tart: Crust, Almond Cream & Apples. Boom.
The Almond-Cream
Don’t stress – it sounds fancy, but it’s a cinch to make. Just grind 1 cup of raw almonds in a food processor (I LOVE this convenient mini KitchenAid), add a little Erythritol sugar-substitute, gluten-free flour, butter, eggs, a splash of Rum – and you’re done!
For the Rum, you can use 1 TB of the real thing or 1.5 tsp of Rum Extract. I used the extract in the recipe below only because we didn’t have Rum in the cabinet. Don’t you hate it when you think you’ve got all of the ingredients, then find you’re missing just one of them!?? Ugh.
Unbelievably, I actually had Rum Extract which worked well, but doesn’t give as much dimension as the real thing. Just a heads-up.
Tart Granny Smith apples juxtaposed with nutty, sweet almond cream with a rum under note makes this one a winner!
VIDEO – Make it with me!
Rum APPLE TART with Almond Cream (Plant-Based, Gluten-Free, Sugar-Free)
Ingredients
- + 1 gluten-free pie crust, par-baked in a 9″ tart pan with removable bottom.
For the Almond Cream:
- + 1 cup raw almonds, finely ground in a food processor
- + 1/2 cup Erythritol, sugar substitute
- + 1/4 cup gluten-free flour
- + 1/4 tsp salt
- + 4 TB Vegan butter, softened
- + 2 eggs
- + 1 TB Rum or 1.5 tsp Rum Extract
For the Apple Topping:
- + 2 Granny Smith apples, peeled, cored, sliced into 1/8″ slices
- + 1 tsp ground cinnamon
- + 1 TB butter, melted
- + 1-2 TB, brown sugar substitute (I use Swerve)
Instructions
- Pre-heat oven to 400-degrees
- Roll pre-made or homemade pie crust into 9″ tart pan with removable bottom, pressing dough against the sides. Par-bake the crust for 5-6 minutes, let cool.
Almond Cream
- Place ground almonds, erythritol, flour & salt in a small bowl & toss to combine. Set aside.
- In a large mixing bowl, using an electric mixer – whip the butter until fluffy. Add the almond mixture and beat to incorporate. It will be crumbly.
- Add the eggs, one at a time – beating after each one to incorporate. Mix in the Rum.
Assemble
- Spread Almond Cream onto the par-baked pie crust. Next, tightly layer-on apples in concentric circles.
- Brush melted butter over the apples, sprinkle with cinnamon & Swerve brown sugar.
- Bake at 400-degress for approximately 45-50 minutes. Remove, allow to cool in the pan for 15-min. Lift tart from removable pan and serve with a dollop of no-sugar whipped cream.
Notes
