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Apple Tart with Almond Crust Recipe




  • 250g ground almonds
  • ¼tsp bicarbonate of soda
  • 3-4tbsp brown rice syrup
  • 3-4tbsp almond butter
  • 4-5 medium red organic apples, cored and thinly sliced
  • 1tsp cinnamon
  • 2 tbsp coconut sugar


Preheat the oven to 170°C.

In a large bowl, mix the ground almonds, bicarbonate of soda and a pinch of salt. Add 3tbsp rice syrup and 3tbsp almond butter and mix together with a fork (or pulse in a food processor) until it looks clumpy but comes together when squeezed. If it’s too dry, add another tablespoon each of rice syrup and almond butter.

Press the mixture into a lined 22cm tart tin with a removable base, ensuring it is distributed evenly. The crust will be firmer if it is well pressed.

In a large bowl, mix the apple slices with the cinnamon and coconut sugar, being careful not to break the slices. To make the apple rose, arrange the slices in the tart base from the outside in, overlapping the slices in a spiral, packing them tightly.

Place the tart in the oven and bake for 40–45 minutes until golden brown. Leave to cool and serve.

Recipe taken from Vegan in 7 by Rita Serano. Published by Kyle Books. Photography by Laura Edwards.


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