You will love these scrumptious apple tartlets served warm from the oven and topped with a dollop of smooth coconut cream!
Upside-Down Apple Tartlets
  • Crust
  • 2 cups blanched almond flour (not almond meal)
  • ½ teaspoon sea salt
  • ¼ cup coconut oil, room temperature
  • ¼ teaspoon vanilla stevia
  • Filling
  • 6 large apples, peeled, cored, and sliced, and cut into ¼-inch slices
  • 1 cup apple juice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon  arrowroot powder
  • 1 tablespoon ground cinnamon
  1. Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet
  2. To make the crust, pulse together almond flour and salt in a food processor
  3. Add coconut oil and stevia and pulse until the mixture forms a ball
  4. Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
  5. To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
  6. Transfer apples to Mason jars so that each one is overfull
  7. Divide remaining juice from the bottom of the bowl between the jars
  8. Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour
  9. Roll out the dough ¼-inch thick and remove top sheet of parchment
  10. Use top of a wide-mouth Mason jar to cut out 8 circles of dough
  11. Place one on top of each apple-filled Mason jar
  12. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
  13. Serve the tartlets hot out of the oven with coconut whipped cream