Monday, May 14, 2018

Apple Amber Tart for #Bakingbloggers

I've been a member of Baking Bloggers for a few months now, and have managed to participate in a couple of roundups.  Last month I shared my Tiramisu cupcakes, (which I've now made again for a dinner party I was attending).  
This month we've been asked to make a fruit tart or galette.   Well, gee, I've had this one bookmarked to make for quite awhile now, and it's time.   I was going to make and serve it for a St. Patty's day dessert, but that didn't happen. 
This is a very interesting take on an apple tart, and I mean that in a good way.

Although I had to switch up a couple of ingredients, and it worked out pretty well.  I've had to recently embrace a new eating plan, and do not want to give up a lot of my favorite recipes so I've been trying to adapt some of them, and also adapt and play with new recipes.
This was one of them. 
And guess what?  It worked.  In fact, I cannot believe how well it worked.
This is not a sweet dessert, although you could up the sweeteners if you like, I choose not to, but I'm actually quite happy with the end result
Instead of using a regular pie crust, I made one using almond flour, coconut oil, an egg and a little flour, just enough for gluten to develop.
My inspiration was from here and then I modified it.
Mixing the crust
 After the crust was rolled out under a sheet of plastic wrap, I pressed it into my little tart pans.
 Added the filling, and next time, I'll be more generous with the filling and bake fewer tarts
 After the bake.
 Spooning on the meringue topping
I got distracted and the tarts got a little too brown, but still tasty.
You knew I had to sample it, and it was good.

Yield: 4 small tarts

Apple Amber Tartlets

prep time: 10 MINS
 cook time: 30 MINS
 total time: 40 mins
These are an intriguing, almost gluten free and diabetic friendly treat.


(almost) Gluten Free Pastry Dough

2 cups almond flour
1/4 cup coconut oil
1 egg
2 tablespoons AP flour (optional)

2 apples, peeled and either grated or sliced thinly
1 mango, peeled and cut into small pieces.
1 tablespoon water
2 egg yolks
2 tablespoons agave syrup

2 egg whites,
2 teaspoons sugar

Whip til stiff peaks form, then set aside.


Mix together, then either roll out with a piece of plastic wrap or press the mixture into a pie pan evenly.   I used tart pans, and there was enough for 4 small tarts.  
Cook the apples for about 10 minutes with the water.   Add the agave syrup and set aside to cool for a minute.   Use a fork to mix the egg yolks a little then add them to the apples and mix together.  Add the mango, stir together and then spoon into the pie crust.
Bake for 20 minutes at 350 degrees.  
Spoon the meringue on top and spread evenly to the edges, bake an additional 7-10 minutes or until the meringue is browned and cooked.  Do not let yourself get distracted, it can lead to heartbreak or an overly browned meringue.

Let sit for 10 minutes before cutting and serving.   
Note:  This is not a sweet dessert, although you can add more sweetener if you like, this is suitable for diabetics and others who are watching their sugar and carb intake.   All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof. 

Baking Bloggers

Fruit Tarts and Galettes

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I like that you made individual tarts and I love that meringue topping.

    1. Thanks, I'm trying to eat better and figured small tarts were the way to go on this and I was right.

  2. Definitely an interesting take on an apple tart. Love that meringue topping!

    1. It's always good to have a bunch of different recipes for apple tarts. And the meringue was an intriguing and delicious idea.

  3. How cool that you could do this with so little sugar!

    1. I actually took the rest to a gathering last night and they were devoured. And I got some positive feedback on them, no one could believe that there was so little sugar in the tarts.

  4. I've had a really similar recipe saved to make for a while now, but hesitated because apples and meringue sound like such an odd paring, but you made this look delicious! I need to try it soon.

    1. I have to admit to wondering about the apple and meringue together as well, but they did play nicely.


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