About This Apple Tart with Cinnamon and Honey Recipe
Fall is in the air, and that means apple season is upon us! Apple tarts are a classic dessert that can be enjoyed in so many ways. This version is simple but the addition of cinnamon and honey makes it so much more flavorful.
This apple tart is easy to make, elegant, and delicious. The tart crust is made with a combination of rolled oats and almond flour, raw honey, coconut, lemon zest, and coconut oil, while the filling is made with apples, almond meal, and cinnamon.
The recipe begins with a crust that you don’t need to roll out, and you don’t need to chill it either! Inspired by the graham cracker crust, it’s a simple stir-and-press mixture that uses coconut oil to bind the ingredients. Only instead of graham crackers, you use rolled oats and almond flour. The result is a crust that is both light and flavorful. And best of all, it’s super easy to make!
The apples in this dish are cooked in two ways — as a sauce and as slices. First, the washed and cored apple chunks are puréed and blended with cinnamon and almond meal until you get a medium-thick sauce. Once the apple sauce is ready, it is spooned over the crust, and topped with the apple slices that are lined up in neat, even rows. The whole thing is then baked until the apples are soft and turn golden brown.
This tart is almost too pretty to eat — almost, because you will not be able to resist the warming aromas of this apple tart!
So if you’re looking for the perfect apple tart recipe, look no further. This one is sure to become a family favorite. There is something about this dish that just feels comforting, and I am grateful to have it in my life. Enjoy!
What You Need for This Apple Tart with Cinnamon and Honey Recipe
- Apples: I like to use Fuji apples for this tart because they are crunchy and low in acid, creating a mild, balanced, sweet-tart flavor with notes of honey and citrus.
- Rolled Oats Flour: It is a nutritious whole grain flour with a mildly nutty flavor and a tender crumb.
- Almond Flour: It is made from skinless, blanched almonds and is perfect for baking as it gives a rich, buttery flavor to the dish.
- Almond Meal: It is made from raw unpeeled almonds and has a more coarse grind than almond flour. Because of its coarse texture, it can be used as a substitute for breadcrumbs and will absorb the moisture of the apples.
- Coconut: I have used unsweetened desiccated coconut, which is made from fresh coconuts and has a pleasant taste.
- Coconut Oil: It is perfect for baking, and in this case, it helps bind the crust’s ingredients.
- Honey: I like to use raw honey because it is unprocessed and thus has no added sweeteners or sugars.
- Lemon Zest: It adds a slightly tangy flavor to the tart.
- Cinnamon: Apples and cinnamon are an excellent combination. Cinnamon adds that lovely spicy, woody flavor with a slight citrusy note.
- Apples: I have used Fuji apples, but they can be replaced with other types of apples that are suitable for baking, such as honey crisp, granny smith, or gala. You can even use different varieties together for a more complex flavor.
- Almond Flour: It can be substituted with all-purpose flour.
- Almond Meal: It gives a lovely nutty flavor to the filling but can be substituted with breadcrumbs, coconut flour, or rolled oats.
- Honey: It can be replaced with maple syrup.
Can I make this tart gluten-free?
Yes. To make it gluten-free, you just need to use certified gluten-free rolled oats flour.
How to store this apple tart with cinnamon and honey?
You can store the tart at room temperature, simply covered loosely with foil or plastic wrap for 1 day. Or you can store it in the refrigerator for up to 3 days.
What is the difference between an apple tart and an apple pie?
The apple tart has only the bottom crust, while the pie usually has the top layer of dough over the filling.
Apple Tart with Cinnamon and Honey
Easy to make, healthy, and incredibly delicious, this apple tart with cinnamon and honey tastes as good as it looks!
Yield: 8 servings
How To Make Apple Tart with Cinnamon and Honey Step By Step
Preheat the oven to 180℃/356℉ and line a tart or pie pan with baking paper.
In a bowl, combine the oat and almond flours with the desiccated coconut, coconut oil, honey, and lemon zest. If the mixture is too dry, add some more coconut oil.
Place the mixture in the baking paper-lined pan, distribute it evenly, and press it on the bottom and up the sides of the pan.
Poke some holes into the crust with a fork, and bake it in the oven for 10 minutes, or until the sides turn golden brown.
Once the crust is done, take it out of the oven and set it aside to cool.
In the meantime, wash, core, and roughly chop three apples, then place them and the cinnamon in a blender and purée.
Pour the puréed apples into a bowl and mix in the almond meal. The almond meal will absorb the juices, giving the filling a medium-thick consistency. If it is still too runny or watery, add another tablespoon of almond meal.
Scoop the puréed apples onto the cooled crust.
Finely slice the remaining 2 apples and arrange them on top of the filling.
Bake in the preheated oven for 40–45 minutes, or until the apples turn golden brown. Sprinkle some more cinnamon if you want and serve warm, with a scoop of vanilla ice cream if you wish!
- For this recipe, I use the apples with the skin on, but if you prefer, you can peel them before chopping or slicing.
- To cut the slices, start by cutting all four sides of the apple so that you are left with a square-shaped core. Then, take each of the four sides, lay them flat, and, using a sharp knife, cut the slices finely. Try to maintain the same thickness so that they will cook evenly.
- You can arrange the apple slices layer by layer in a rose-like shape as I did, or you can stack a few slices together tightly, then place them over the crust with the cut side-down, shingled slightly, or simply just scatter them on top. The result will be equally delicious.