"Autumn is a second spring where every leaf is a flower." - Albert Camus
This tart is our ideal way to usher in fall—it's just sweet enough, packed with warm seasonal ingredients, and is wonderfully highlighted by our autumn staple—our Maple Cinnamon Peanut & Pecan Butter (in both the crust and filling).
The Vietnamese "Saigon" Cinnamon found in our Maple Cinnamon Peanut & Pecan Butter offers the strongest, most pure flavor of any cinnamon out there, due to its high cinnamaldehyde (essential oil) concentration of 25%. It's a powerhouse of the baking world, and just what we need in this and all our other fall recipes. We think this is best served with a spooky movie and your coziest cardigan for the ultimate autumn vibes!
- 1 2/3 cups oat flour
- 2 Tbsp Maple Cinnamon Peanut & Pecan Butter
- 4 Tbsp coconut oil
- ¼ cup almond pulp (from making almond milk)
- 2-3 apples, thinly sliced (we love granny smith and honeycrisp for baking!)
- 3 Tbsp coconut oil
- ½ cup maple syrup
- ¼ cup tahini
- ¼ cup Maple Cinnamon Peanut & Pecan Butter
- ½ tsp cinnamon (optional)
- ½ tsp sea salt
- 2 Tbsp coconut sugar
- Chopped nuts (optional)
- Preheat oven to 350 degrees Fahrenheit and grease a 9-inch tart pan with coconut oil.
- In a mixing bowl combine oat flour, nut butter, maple syrup, coconut oil and almond pulp.
- With a spatula, mix into a sticky but firm dough. Transfer to the tart tin and firmly press down and up on the sides. Set aside while preparing the filling.
- To prepare the caramel, in a small saucepan heat tahini, Maple Cinnamon Peanut & Pecan Butter, maple syrup and coconut oil over low heat. Add salt and optional cinnamon if using and stir until combined. Set aside.
- Arrange half the apple slices on top of the crust. Pour ½ of the caramel on top and sprinkle with 1 tbsp of coconut sugar (and optional sliced nuts).
- Top off with the rest of the apple slices and sprinkle another tbsp of coconut sugar on top. Bake in the oven for about 40 minutes until crust appears to be golden brown and apples are cooked.
- Top off with some extra caramel and serve immediately. Store in the refrigerator for up to two days.
Recipe adapted from Almond Cow.