Maria Lupi

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Apple Tart

Maria Lupi

This is my mother’s recipe for apple tart that I’ve recreated. It’s grain-free, gluten-free and sugar-free. One of my favorite desserts. It brings me back memories of when I used to bake it for my mother and her friends on Sundays to pair with their tea.


Dry INGREDIENTS

  • 2 cups of  almond flour

  • ¼ coconut flour

  • ¼ tapioca flour

  • 2 tsp baking soda

  • ½ tsp salt 

  • 3/4 apples, depending on the size.

 

WET INGREDIENTS

  • 5 eggs

  • 1 cup of coconut oil or ghee

  • ¼ cup of maple syrup


INSTRUCTIONS

  1. Pre-heat oven to 350 F ( 175 C)

  2. Grease the bottom and sides of a 9-inch springform pan with coconut oil or ghee. You can also line the bottom of the springform pan with parchment paper for easy removal.

  3. Peel, core and quarter the apples. Slice the quarters very thin. Set aside. Sprinkle some lemon to prevent the apple oxidize. 

  4. Combine all dry ingredients ( minus the apple)

  5. Separate the eggs. Put the egg whites in a small bowl and the yolk in a different bowl.

  6. Add the egg whites to a stand mixer. Beat until you have soft peaks, then slowly add the maple syrup. Just combine them.

  7. Add ⅓ of the egg whites to the mixture, then stir to combine and lighten the mixture. Gently fold in the remaining egg whites, trying not to deflate the mixture.

  8. Pour the batter in the springform.

  9. Arrange the apple slices in rings, starting with the largest ones at the edges and work your way in overlapping the slices a little bit as you go.

  10. Bake for 20 minutes. Enjoy!


My tips

  • The reinette apple is what truly makes a difference. If you’re using granny smith apple is still very good. But “ reinette” gives a special edge to the cake.

  • The mixture should go only halfway to the top in the pan. If you end up with more, save it and make some cupcakes. 

  • You can eat it while is still warm and top it with ice cream of your choice. 


-Maria Lupi