Hello, apple tart lovers! I’m excited to bring this deliciousness to your attention.

Fall can not get by without an apple tart on your table. This is my first whole food plant-based and gluten-free tart/ pie crust creation, and I’m happy to finally post the recipe on my blog. It took me a few months of fail attempts to finally be content with the final result.

My idea is creating a healthy and low sugar apple tart centred around fresh apples, little unrefined sugar, enhanced cinnamon flavour and the flakiness of the tart crust.

First, I went for my favourite type of apples, the lovely ambrosia apples. Oh, these apples. In my opinion, they are the most perfumed apples I have laid hands on. Their sweetness is so amazing and perfect for baking requiring less to no sugar even.And did you know that this type of apples originated in British Columbia? :) Lucky us!

Once I discovered them when we moved here almost nine years ago, I was done with other types of apples. I’m not saying the rest of the apples are not tasty, ok? I’m saying that I’m honestly in love with the ambrosia apples due to their unique sweet and perfumed taste. And, for tarts, they are perfect.

Since these apples are so amazingly tasty and sweet, I skipped the peeling of the skin part. It does add texture and more flavour to the tart. I went for a natural, rustic look, not bothering to cover the goodness of the apples with more crust. The decision to add the turbinado sugar was easy. The need to add turbinado sugar was only for enhancing the flavours of the apples during the baking process.

What is turbinado sugar? It is a natural brown sugar that is less processed then the granulated sugar. I prefer this sugar since it’s minimally processed, and due to the large crystals of the sugar, it doesn’t dissolve during baking, but it adds extra texture to the baked goods. It’s the perfect crunchy finish you want for muffins or tarts, banana loaves or other sorts of desserts.

This sugar, however, is a bit special, and you might not find it in your markets. Do not worry! There are other alternatives, even if the result won’t be precisely the same. You can resort to brown sugar, castor sugar, muscovado sugar, or types that are accessible to you.

How about the teff flour? It’s a gluten-free flour that comes with quite a few health benefits, plus it’s easy on digestion. The teff flour is slightly nutty and sweet-tasting, perfect in baking! The best paring is with chocolate or other nutty combinations.

If you’ve kept close to my blog posts, you know by now my reasons for choosing to create gluten-free desserts and also using flours or ingredients that are gentle on the digestive system. I might not always succeed in producing all healthy whole food desserts, but I’m doing my best to keep them on the healthy side. Perfection is not my goal, but I do try to achieve healthful and balanced recipes that always deliver on taste. Soulfully Tasty recipes, my friends! :)

All in all, you’ll love this tart if you’ve been looking for that perfect warm cinnamon-apple taste but be mindful of the sugar quality and content, and also considering the unrefined plant-based ingredients.

Mission accomplished! I’m delivering to you a tasty, flavourful and healthful plant-based rustic looking cinnamon-apple tart.

Make sure to tag me on social media if you’re giving this tart a try. Keep in touch with me, and leave a comment if you have any questions.

Happy tart baking, my friends!