This Apple Tart makes a wonderful dessert and will stun your guests with how pretty it is! Classic flavours of cinnamon and fresh-cut apples, on top of a gluten-free, vegan flaky crust. It’s one inviting and warmly spiced apple tart!

Rustic Apple Tart [Vegan]




Cooking Time




For the Dough:

  • 1 cup teff flour
  • 1/2 cup flax, milled / flaxseeds meal
  • 1/3  arrowroot flour (or tapioca starch/ flour)
  • 1/3 cup and 1 tablespoon ice cold water
  • 1/3 cup raw organic coconut oil (cold)
  • 1/4 teaspoon himalayan or celtic salt

Cinnamon-Apple Filling Ingredients:

  • 2-3 medium sized – ambrosia apples (recommended)
  • 2 tablespoons turbinado sugar
  • 1 tablespoon tapioca flour
  • 1 tablespoon lemon juice (not from concentrate)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract


For the Dough:

  1. Add the fine flaxseed meal along with the teff flour, arrowroot or tapioca flour, salt, and cold coconut oil, to a food processor and pulse until the dough comes together and the cold coconut oil is well blended with the dry ingredients.
  2. You can remove the dough from the food processor and continue by hand or leave the dough in the food processor and continue adding the ice cold water gradually.
  3. Add one table spoon at the time, and blend for 10-20 sec, or fold by hand, until all 1/3 cup of water is added in.
  4. Remove the dough from the food processor (or continue by hand) onto a glass bowl, and add the extra 1 tbsp of water.
  5. Fold the dough by hand until the water is well incorporated. Fold up to five more times giving the dough a uniform round shape.
  6. Refrigerate for 15 min max.

For the Filling:

  1. While the dough is resting in the fridge, clean and core the apples (do not peel unless preferred), cut in half and then thin even slices.
  2. Place the apple slices to a glass bowl.
  3. Add :
    • lemon juice
    • vanilla extract
    • one teaspoon ground cinnamon
    • 1 tablespoon of turbinado sugar
    • tapioca flour
  4. Mix lightly until the apples are evenly coated with the mixture.
  5. In a small bowl mix together the remaining turbinado sugar and ground cinnamon – set aside.

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