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
Author: Sid's Sea Palm Cooking adapted from

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.

ingredients:

(almost) Gluten Free Pastry Dough

2 cups almond flour

1/4 cup coconut oil

1 egg

2 tablespoons AP flour (optional)

Filling

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

Topping

2 egg whites,

2 teaspoons sugar

Whip til stiff peaks form, then set aside.

instructions:

Crust

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.  

Filling

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.  

Topping

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. 

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Baking Bloggers

Fruit Tarts and Galettes

• Apple Amber Tart by Sid’s Sea Palm Cooking
• Apple Tartlets with Almond Crunch by Karen's Kitchen Stories
• Classic Key Lime Tart by Hardly a Goddess
• Lemon Tart by A Day in the Life on the Farm
• Oatmeal Fruit Tart by Cookaholic Wife
• Oats Crust Mango Cream Tart by Sneha's Recipe
• Strawberry Nutella Galette by Tara's Multicultural Table