Rustic Apple Almond Tart

Method

1. Preheat your oven to 350°F. Lightly grease a 9-inch tart pan. In a bowl, mix almond flour, oat flour, and salt. Add the melted butter (or coconut oil) and 3 tablespoons of maple syrup, stirring until the mixture is evenly moistened and crumbly.
2. Transfer the crust mixture to the prepared tart pan. Press it firmly and evenly across the bottom and up the sides using your fingers and the heel of your palm. Prick the base all over with a fork to prevent puffing. Bake for 10-12 minutes until lightly firm and just beginning to turn golden at the edges.
3. While the crust bakes, prepare the apple filling. Peel the apples if desired, then slice them about ⅛-inch thick. In a bowl, toss the apple slices with 1 tablespoon of maple syrup, lemon juice, and cinnamon until well coated. Set aside any remaining liquid.
4. Arrange the apple slices attractively over the pre-baked crust, overlapping them slightly. Bake the tart for 25 minutes. Remove from the oven and gently brush the apples with the reserved maple syrup-lemon mixture.
5. Return the tart to the oven and continue baking for another 15-20 minutes, or until the apples are very tender and the crust edges are deeply golden. While still hot, brush the remaining 2 tablespoons of maple syrup over the apples.
6. Allow the tart to cool for at least 15 minutes. If desired, dust with extra cinnamon. If using a tart pan with a removable bottom, carefully remove the sides. Slice and serve warm.