© 2013 Can Caramelo

Apple Almond Tartlets

I’m fascinated by our new camera. We’ve only had it for a few days now, and I haven’t really learned how to take photographs with it, but even without knowing, the difference between taking pictures with the phone or a small digital camera and this one is huge. The photos of this tartlets look like autumn poems to me, the cinnamon, the color of the apples and the way they fold, the perfect raspberry in the foreground, the blurred background, I don’t know for how much time I’ve been lost in these photos… And this is only the beginning! If I would only have more time… This weekend I wanted to put three new recipes, but at the end I spent most of the time trying to format the homepage and in the week the days are always too short, after coming home and preparing and eating dinner we’re usually too tired to do anything else and fall to sleep after reading two pages. But let’s get to the tarts which indeed were a consolation in the desperate moments when nothing seemed to work. They are fruity with the apples, sweet, but not too sweet and have this cinnamon touch which makes you reconcile with the shorter days and the colder weather of the first days of autumn (at least for a moment, while you’re smelling them from the oven and when you’re eating them afterwards).


Did you know that there are some recent studies indicating that cinnamon may contribute to inhibit the formation of beta-amiloid plaques that play a key role in Alzheimer’s disease (well, at least it helped in mice)? Those plaques impede correct neuronal transmission and are correlated with cognitive decline.

These tartlets are even gluten free. You can make one big tart or several small ones.

Makes 10 small (10cm diameter) or one big tart (26-28cm).


For the crust:
1 cup oat flour (buy ground or grind the oats in a food processor or blender)
• ½ cup ground almonds
• 4 tbsp almond butter
• 2 tbsp honey
• a pinch of sea salt
• coconut oil for greasing the trays

For the filling:
3 small apples
• juice of ½ lemon
• 1 tsp cinnamon
• 300 g sour cream
• 1 egg
• 1/3 cup sugar
• 2 tsp maple/agave syrup or runny honey

Preheat the oven to 180ºC. Cut the apples in thin slices (let your food processor help you if you have one). Pour the lemon juice over them. Whisk the sour cream and the egg together in a separate bowl and add the sugar. Mix all the ingredients for the crust together, grease the tray(s) and use your fingers to mould the dough to the tray. Pour some of the filling in, arrange the apple slices on top circularly and sprinkle with cinnamon. Last, dribble some drops of syrup/honey over them. Bake for 25min if making the tartlets and for 40-45min of making the tart.

One Comment

  1. Gerard
    Posted 15 Nov ’13 at 9:25 am | #

    I love traditional apple pies, but this one mixed with almonds has to be superb. I also enjoy reading all the stories there are behind each dish you’re exposing, please Keep it up!

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