- Nathan Myhrvold born (1959)
Gentl & Hyers
- 1 Cup millet flour
- 3/4 Cups almond flour
- 1/4 Teaspoon sea salt
- 1/4 Cup extra-virgin coconut oil, plus more for the tart pan
- 1/4 Cup plus 2 tablespoons maple syrup
- 4 apples, peeled, halved, stemmed, cored, and cut crosswise into 1/4-inch-thick slices
- 2 Tablespoons plus 1 teaspoon lemon juice
- 2 Tablespoons sliced almonds
- 1/2 Cup apricot jam or preserves
- 2 Tablespoons water
- Zest of 1 lemon
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Apples and New England are practically synonymous.
I remember my parents bringing them home by the bushel and we would enjoy them straight through fall and winter. I was always partial to the most simple of recipes like this one that required little fuss and delivered lots of sweet satisfaction.
See all tart recipes.
Preheat the oven to 350 degrees.
Place the millet flour, almond flour, and salt in the bowl of a food processor and combine. In a small pan, melt the coconut oil over very low heat and whisk together with ¼ cup of the maple syrup. Add to the food processor and pulse to combine and form dough.
Oil a 9-inch tart pan and transfer the dough into the pan. Press down to form the crust. Pierce several times with fork and bake for 15 minutes. Remove from the oven and set aside.
Keeping sliced halves together, fit the apples into the tart crust. When the crust is full, tilt the sliced apples to fan them. Combine 2 tablespoons of the lemon juice and remaining maple syrup and brush over the apples.
Sprinkle with the almonds and bake until the apples are soft and lightly browned, 45-60 minutes. Remove from the oven and set aside to cool.
In a small pan over low heat, thin the apricot preserves in the water. Remove from the heat and stir in the remaining lemon juice. Pour through a strainer into a separate bowl. Stir in the lemon zest, brush over the tart, and serve.