This recipe is based on the classic French Apple Tarte with a unique twist thanks to the slightly sweet, nutty flavor of the Tiger Nuts Flour. This tarte can be made with a variety of fruit choices but apples and pears are the best choices. Feel free to experiment with other flavor combinations like figs, blueberries or adding raw or crystalized ginger.

Ingredients

2 Cups Tiger Nuts Flour

3 Tbsp Splenda (sugar or sweetener)

1/4 tsp of Kosher Salt

5 1/4 Tbsp Unsalted Butter / 1 Stick (or substitute)

1/2 Cup Ice Water (very cold)

3-4 Apples (peeled and sliced)

2 Tbsp Sugar-Free Apricot Jam (or substitute)

Instructions

Create Dough

• Combine dry ingredients with only 1 Tbsp of Splenda and cut in 5 Tbsp butter (if by hand) or use mixer until combined into dough.  
• Add 1 Tbsp of ice water and knead by hand on dusted surface until dough easily shapes into round disc. If too wet or sticky, add more Tiger Nuts Flour.
• Cover dough disc in plastic wrap and chill for at least one hour (can stay in refrigerator for several hours).

Prepare Apples

• While dough chills, wash, core, peel and thinly slice apples.
• Roll out Tiger Nuts dough on dusted surface (add more Tiger Nuts Flour if too sticky) don't over work. If needed cover with parchment paper to roll out or press into greased tarte or pie plate.

Blind Bake for 10 minutes at 400 (pierce with fork, cover with parchment paper and top with pie weights if available) 

Assemble

• Remove from oven, arrange apples in circular patter starting from the outside in, overlapping slices until filled. Fill center with chopped apples, pear, fig, a few blueberries or strawberries.
• Dust entire Tarte with 2 Tbsp Splenda (or substitute) and dot with 1/4 Tbsp unsalted butter (or substitute)

Bake at 400 for 30-45 minutes (check after 20 minutes to gauge progress. (Create aluminum foil tent to protect outer crust from burning if needed).Once apples are soft with edges browning, remove from oven.

Glaze

• Combine 2 Tbsp water with Apricot Jam and microwave 30 seconds.
• Gently brush Apricot glaze over tarte edges and apples while hot to get a delicious glow and added flavor (can substitute for fig jam, apple butter or other complementary flavor)

This makes one 9" Tarte with some dough left over for a few small tartes or ramekins filled with left over chopped apples. Serving size depends on you! It's hard to resist this Tarte!

To make this recipe get Tiger Nuts Flour from Tiger Nuts USA (finely ground with superior texture and quality).