Please let me know, as always, in the comments! The end result is an impressive-looking apple tart with a nutty and tender, yet easily sliced crust. I had to watch a few YouTube clips to figure out how to slice the apples properly (check this one out, but don’t forget to peel the apples first). But! The baked apple slice topping proved worthy in both the looks and flavor departments. The apple topping is slightly more involved, and I even tried an alternative version with homemade applesauce instead. I made my own oat flour in my blender (see recipe notes), but Bob’s Red Mill offers oat flour as well, if you’d rather just buy it. I used Bob’s Red Mill’s super fine almond flour, which produced a dough that was easier to shape than the more coarse almond meals I have used in the past. If you haven’t worked with almond flour or oat flour yet, they are exactly what they sound like-flours made out of ground almonds and oats. Just press it in and poke it with a fork and it comes out of the oven looking so pretty. The dough is super easy to make with almond flour, oat flour, melted butter or coconut oil, and a little maple syrup and salt. I developed it for my cookbook, but ended up cutting the recipes that used it. Making standard pie crusts with butter at just the right temperature is not my idea of a good time, so I’m excited to be sharing this tart crust recipe with you. I hope it doesn’t look too intimidating-trust me, if I can do it, you can, too. If you’re in the mood for a fall baking project, however, I have a fun one for you. Long walks and picnics at the park are just my speed, and it’s the perfect time of year for them. Happy weekend! I hope you all are soaking up this glorious fall weather. This post is brought to you by Bob’s Red Mill.
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