Salted Caramel Apple Tartlets
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
A grain free, gluten free, apple tartlet with a rich salted caramel glaze. Recipe adapted from The Zenbelly Cookbook by Simone Shifnadel
  • 2 green apples (14 oz/400g) peeled and sliced into half moon shapes (watch this video on how to slice into half moons)
  • 1 tablespoon coconut sugar divided
  • 1½ teaspoons plus ½ cup arrowroot powder plus more for dusting (separate the 1½ teaspoons with the ½ cup)
  • 1½ teaspoons lemon juice
  • ½ teaspoon ground cinnamon
  • 1½ cups blanched almond flour
  • pinch finely ground sea salt
  • 4 tablespoons cold unsalted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
For the salted caramel:
  • ¼ cup coconut sugar or organic cane sugar *see notes*
  • ¼ teaspoon sea salt
  • 3-4 tablespoons of heavy cream or coconut milk
  • 2 tablespoons butter or ghee
  1. Preheat the oven to 350 degrees. Place the apples, 1½ teaspoons coconut, 1½ teaspoons of the arrowroot, lemon juice, and cinnamon in a medium sized bowl. Carefully stir to thoroughly combine and place to side.
  2. In another bowl add the almond flour, remaining ½ cup of arrowroot, remaining 1½ teaspoons of coconut sugar, salt, and whisk together to combine. Cut the butter into small cubes and cut it into the dough with a pastry cutter or two knives.
  3. Mix one of the eggs and the vanilla extract together then add into the almond flour mixture and mix well until a dough forms. Divide the dough into four equal sections and roll into a ball. On a arrowroot floured piece of parchment paper, press each ball into a disc. Dust the disks and a rolling pin with arrowroot and roll them out into circles about 5 inches across, re dusting the rolling pin when it starts to stick.
  4. Beat the remaining egg in a small bowl and lightly brush the tops of the disks. slide the parchment and dough on a baking sheet. Arrange a snug row of apple slices in the center of each disc, leaving a space around the outside large enough to fold up.
  5. Carefully fold up the sides of the discs around the outer edges of the apples working inch by inch. Don't try to fold an entire side up quickly all at once or else the dough will break easily as it's quite fragile. Work it inch by inch all the way around the pastry using your fingers, creasing the dough together and patting down the cracks slightly to create somewhat smooth edges.
  6. Place the tartlets in the oven for 20 minutes. Once the tartlets have cooked for about 12 minutes, begin making the caramel glaze. Add the ¼ cup of coconut sugar, and salt to a small heavy bottomed pot and turn the heat to medium high and let the sugar melt, stirring often for 2-3 minutes being careful to avoid burning, until it turns a copper color. Remove from the heat and add the butter or ghee and stir until melted, then add the cream or coconut milk and return to the burner at medium heat and continue stirring. Cook for only another minute at the very maximum and no longer and place to the side until needed. If it is not fully incorporated or to thick keep stirring and add a little more cream or coconut milk. You may need to reheat and stir the caramel if it begins to thicken to much to brush after sitting there for a little.
  7. Once the tartlets are finished pull the out of the oven and brush the revealed apple section generously with the caramel and brush the crust sides of the tart with the caramel as well.
  8. Place the tartlets back in the oven for 5-10 more minutes, until the crust is firm and the apples are soft.
About the coconut sugar in the caramel: I used coconut sugar when I made this caramel but it got very close to burning and it's a little difficult to tell when it's done because it's already a somewhat dark color so if you're hesitant about that I would suggest using possibly an organic cane sugar.
Recipe by Slim Palate at