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
Side note: Keep an eye on the sides of the crust as it bakes, to ensure it doesn’t burn. If needed, tear some tin foil into strips – and cover the exposed crust. It’ll guard against a burnt crust ruining your masterpiece 
Tried this recipe?Let us know how it was!