Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or shallow baking dish. If your pan tends to stick, you can also line the bottom with parchment paper.
Add the ground almonds, honey or natural sweetener, egg, cinnamon, and a pinch of salt to a mixing bowl.
Stir until the ingredients come together into a cohesive, soft almond mixture. The mixture should be moist enough to press into the pan but thick enough to hold its shape.
Transfer the almond mixture to the prepared pan and press it evenly across the bottom.
Use the back of a spoon or a spatula to smooth the surface. Try to keep the thickness as even as possible so the tart bakes consistently.
Peel the apples and slice them thinly. Toss the slices gently with the lemon juice and cinnamon.
The lemon juice adds a fresh note to the apples while also helping keep their flavor bright. Thin slices will soften more evenly in the oven and create a prettier finished tart.
Arrange the apple slices over the almond base, slightly overlapping them as you work across the surface.
You can arrange them in simple rows or create a circular pattern for a more decorative rustic tart. There’s no need to make it overly precise—the slightly imperfect look is part of its charm.
Scatter sliced almonds over the top of the apples. They will toast as the tart bakes, adding a delicate crunch and a beautiful golden finish.
Bake the tart at 350°F (175°C) for approximately 35–40 minutes, or until the almond base is set and lightly golden and the apple slices are tender.
You’ll know it’s getting close when the apples look softened and the edges of the almond mixture have developed a light golden color. If the almonds on top brown too quickly, loosely cover the
tart with foil for the remainder of the baking time.
Remove the tart from the oven and allow it to cool on a wire rack. Letting it cool gives the almond base time to firm up, making the tart easier to slice. Serve slightly warm or at room temperature. The warm apple and almond flavors pair beautifully with simple toppings. You don’t need much because the tart already has plenty of flavor. Suggestions:
A spoonful of plain or Greek yogurt
Whipped cream
Vanilla ice cream
A drizzle of extra honey
A cup of coffee
Hot black tea or chai tea
Recipe Tips
Slice the apples thin.
Thin apple slices cook more evenly and create a tender topping without requiring an excessively long baking time.
Don’t make the almond base too thick
Spread the almond mixture evenly across the pan. A very thick center may take considerably longer to cook through.
Use finely ground almonds
Finely ground almond flour creates a more cohesive and tender base. A coarse almond meal will give the tart a more rustic, crumbly texture.
Arrange the apples evenly
Try not to pile the apples too heavily in the center. A relatively even layer helps them soften at the same rate.
Watch the sliced almonds
Sliced almonds can brown quickly near the end of baking. If they become deeply golden before the center of the tart is ready, loosely cover the top with foil.
Let the tart cool
Don’t rush straight into slicing. A short cooling period helps the almond base firm up and makes cleaner slices possible.
Can I use almond meal instead of almond flour?
You can, although the texture may be a little more rustic. Finely ground almond flour will give the tart a smoother and more delicate base.
What apples work best?
Choose apples that hold their shape reasonably well when baked. A sweet-tart apple gives the best contrast against the nutty almond base and cinnamon.
Can I add other spices?
Cinnamon is the main spice in this recipe, but you can add a small amount of ground nutmeg or ginger if you want a warmer, more autumn-inspired flavor.
Can I make individual tarts?
Yes. The mixture can be divided between small tart pans or ramekins. Smaller portions will bake more quickly, so keep an eye on them as they approach the end of the baking time.
Store leftover Flourless Apple and Almond Tart covered in the refrigerator. Because the tart contains fresh apples and egg, refrigeration is the best option for keeping leftovers properly chilled.
For the best texture, bring individual slices close to room temperature before serving, or warm them gently in the oven.
The tart can also be prepared ahead of time and refrigerated until you’re ready to serve it. If making it for a gathering, baking it earlier in the day gives the tart plenty of time to cool and set.
Using very thick apple slices
Thick apple slices may remain firm while the almond base is already finished baking. Slice the apples thinly and evenly.
Overloading the tart with apples
Two medium apples provide a good balance for the almond base. Adding a very thick layer of apples can introduce extra moisture and extend the baking time.
Not mixing the almond base thoroughly
Make sure the egg and sweetener are evenly distributed throughout the ground almonds before pressing the mixture into the pan.
Skipping the lemon juice
The lemon juice isn’t there just for the apples. Its bright acidity helps balance the sweetness and richness of the almonds.
Slicing while the tart is piping hot
The almond base is softer when it first comes out of the oven. Allowing it to cool makes the tart much easier to slice cleanly.
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