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This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.
- 3 large Pink Lady apples, peeled, halved, cored
- ½ cup apple cider vinegar
- ¼ cup (packed) light brown sugar
- ½ vanilla bean, halved lengthwise
- 1 14-ounce package frozen puff pastry (such as Dufour), thawed
- All-purpose flour (for dusting)
- 4 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten to blend
- 2 tablespoons granulated sugar
- Vanilla ice cream (for serving; optional)
Preheat oven to 400°. Place apples in a large baking dish and add vinegar, brown sugar, and ¾ cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35–40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°.
Roll out puff pastry on a lightly floured surface to a 14x11" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.
Roll out almond paste on a lightly floured surface to about a 11x4" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1½" border on the left side.
Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.
Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40–45 minutes. Let cool slightly.
Serve slices of turnover with scoops of ice cream, if desired.
Do Ahead: Turnover can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature. Reheat in 350° oven, if desired.
Nutritional ContentCalories (kcal) 460 Fat (g) 28 Saturated Fat (g) 9 Cholesterol (mg) 40 Carbohydrates (g) 47 Dietary Fiber (g) 3 Total Sugars (g) 20 Protein (g) 6 Sodium (mg) 135Reviews Section
Crispy Braeburn Apple and Almond Sheet Tart
This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.
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Almond Flour Apple Cake
Making this cake couldn’t be simpler, plus there is no special equipment needed. Just a cake pan, mixing bowl, and whisk.
To start, you will need to grease and line with parchment a standard cake pan. You could also make this in a 9 x 9 baking pan if you don’t have a cake pan on hand.
Firstly, combine the almond flour, salt, and baking powder in a large bowl. Add in the room temperature coconut oil.
Cut the coconut oil into the flour mixture. To do this, you can either use a pastry cutter to combine the flour or oil, or you can always just combine using your hands. Your end result will be a texture similar to sand.
Next, add in the four eggs, one at a time, being sure to whisk after each addition. You will end up with a smooth batter with some lumps from the coconut oil.
To sweeten and flavor this cake, I like to add maple syrup and vanilla. However, you could use honey or agave nectar instead of the maple syrup. Mix well to combine.
Lastly, add in one peeled, cored, and grated apple. The type of apple you use for this doesn’t matter. I prefer honeycrisp, gala, or Fiji apples. Mix the batter and pour into your prepared cake pan.
Bake the cake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire baking rack before slicing.
I like to serve this cake with a light dusting of powdered sugar on top. However, it is equally delicious and beautiful served by itself or with a side of fruit.
What is Almond Flour?
Almond flour quite simply is ground up almonds. The process of making almond flour involves blanching the almonds to remove the skins and then grinding and sifting them into a fine flour.
Almond meal is not the same as almond flour. It contains the skins of the almonds, resulting in a coarser mixture.
Almond flour is low in carbs and full of nutrients. It also has a slightly sweeter taste which is why you don’t need a lot of sweetener when baking with almond flour. Also, it is naturally gluten free and full of protein.
How to store almond flour apple cake?
This cake could be stored at room temperature for up to three days. However, if you do store at room temperature, be sure to place it in an airtight container.
I prefer to store my cake in an airtight container in the refrigerator. This way it lasts up to two weeks. Slice it ahead of time so you can just grab a piece when you want one.
Almond Flour Recipes
When baking with almond flour, it’s good to follow a recipe that calls for almond flour specifically, rather than trying to substitute regular flour in a recipe. Otherwise, you could risk ending up with a dense or runny recipe.
Amaretti Cookies are my favorite almond flour cookie ever! Made with beaten egg whites and rolled in powdered sugar, these cookies are great served with hot coffee or tea. If you’ve never tried them, they are a great almond flour cookie to start with.
Almond Ricotta Cake is a super moist and slightly dense cake that’s full of delicious almond flavor. Use almond flour or almond meal in place of the finely diced almonds.
I hope you love this recipe for Almond Flour Apple Cake. It’s great to serve for breakfast, snack, or dessert.
I don’t know about you, but I have always picked up food magazines and read them like novels…back and forth…cover to cover.
Okay. Maybe it’s just me. But I bet you all have at least a few magazines hanging around with dog-eared pages hoping to one day try all the recipes inside. I have boxes full of magazines (actually organized by season going back at least 10 years…I know…intervention needed) that have really exciting dishes. I just wish I could dedicate more time to trying them!
One of my favourites (and actually the only one I have a subscription to) is Bon Appetit. It’s cool, young, hip and full of great food ideas, recipes, restaurant info and so much more.
This month’s edition is all about American Thanksgiving (which is really about all things fall). Leafing through the mag when I got it in the mail, I ear marked this almond apple turnover.
So, when I was thinking about what I wanted to try, I thought “woot woot…Teach Me Tuesday!!” Let’s make this week’s installment about a magazine rather than a cookbook!
This is their version (of course it’s beeeautiful!!)…
And here is mine. Considering I’m an ammatuer in photography, I don’t think it’s all that bad!
I know we Canadians are done with Thanksgiving for this year, but if you live in the south, there is sooo much info that will make your holidays spectacular. And for us Canadians, you will totally thank me when you grab this edition. It has everything from soup to nuts to cranberries to mashed potatoes (and the dessert section is killer!).
In the meantime, let’s take a shot at making this work of art. Trust me, your guests will be crying out for more!
3 large Pink Lady Apples, halved and cored (see note below)
1 vanilla bean (see notes below)
1 package frozen puff pastry
all purpose flour (about 1/2 cup or enough for dusting)
3 1/2 oz (or about 1/3 c if you are buying it at the bulk store) almond paste (you can make this almond paste, if you can’t find it at the store)
2 tbsp granulated sugar or sanding sugar
vanilla ice cream or custard for serving
Apples: Although they aren’t the easiest to find in the store year round, Pink Lady are a nice variety because they hold their shape while cooking (varieties like Macintosh get mushy). If you can’t find them, I always find that Granny Smith or Gala are a good substitute that are available almost all year long.
Vanilla: If want to make this recipe but can’t seem to find vanilla beans, add 2 tsp pure vanilla extract (or even better, 1 tbsp vanilla bean paste)
If you use this kind of puff pastry, you can roll out the whole package (it’s usually in 2 pieces but you can use the whole thing).
If you use this kind of puff pastry (which I like…it’s really good quality), it will be packaged in 2 separate rolls…in this recipe, just use one roll.
- Preheat your oven to 400 degrees. Prep your apples (use this really cool technique!).
- In a large (9吉″) baking dish, stir together vinegar (I know, weird, but trust those brilliant people at Bon Appetit!), brown sugar and water mix well.
- If you are using a vanilla bean, you have to make a cut down the middle, then scrape out the seeds with a sharp paring knife and add them into the dish stir again (throw the empty vanilla bean pod in there too!!)
4. Place the apples in the dish and pour some of the liquid over them put them in the oven for 15 minutes.
5. After 15 minutes, turn the apples over and cook for another 15-20 minutes.
7. Roll out the pastry on a lightly floured surface to form a 14 x 11 rectangle transfer to a baking sheet that has been lined with parchment.
8. Roll out the marzipan into a smaller rectangle (about half or 11ࡪ) and place it on the left hand side, leaving a border.
9. Layer the cooked apples, slightly overlapping, on top of the marzipan.
10. Now, top with butter (and a bit of the leftover drizzle that was created when the apples were baked!).
11. Fold the puff pastry over and seal the edges (I used a fork to make sure it was sealed) and then make a few slits in the top to let out the steam while it bakes brush the top and edges with the beaten egg.
12. Sprinkle with granulated or sanding sugar (a coarse sugar that is used to top baked goods before they are baked to give it an extra crunch!)…if you choose, you can leave this step out.
13. Bake for about 40 minutes or until golden.
14. Let stand for about 10 minutes and serve with vanilla ice cream!
It’s a beautiful site, isn’t it?
It is apple season, so why not try this amazingly easy tart?
Pick up a copy of this month’s Bon Appetit. It’s chock full of autumn (and Thanksgiving for our neighbours to the south) goodies to carry us happily into December!!
Apple Pie Turnovers
Winter doesn't offer the same kind of variety of fruit to choose from that other seasons do, but one thing that most people can get their hands on locally in the cooler months are a wide array of apples. One can often find my kids munching away on an apple or two at breakfast time or as their dessert after dinner, but they also get super excited about these delectable Apple Pie Turnovers. Get ready for a life changing family recipe!
These handheld turnovers aren't anything like the baked apple pies made with stuff like palm oil and high fructose corn syrup that you got as a kid from at McDonald's (and probably loved in spite of what they put in them). These Apple Pie Turnovers are made with cubes of fresh apples, ground cinnamon and a touch of brown sugar which gives them a yummy caramel flavor. You can even freeze a few so that all you have to do whenever you are craving one (or two) is pop them in the oven and within 20 minutes you'll have an apple-icious treat to warm you up in winter or make everyone jealous come spring!
Whenever I need to make something special for a pot luck, school event or even something special to add to the kids lunchbox this is my go to. You can use any type of cookie cutter, but this apple shape makes them even more special with a dose of whimsy.
Don't have time to make homemade pie dough? You can 100% use store bought dough with amazing results. I use it in a pinch all the time.
Now the big question: what type of apple to use. The best part about these Apple Pie Turnovers is the flexibility in types of apples that work. I've used Fuji, Pippin, Gala and even Granny Smith and they were all a winner. It just depends on your preference. Are you more of a sweet or tart apple lover?
If you picked too many apples at the orchard and you're still looking for more apple desserts check out this Gluten Free Apple Pie, Apple Pie Cups or my hubby's favorite Apple Almond Cake.
Phyllo Apple Turnovers
Toss the apples with the lemon juice, cinnamon and Stevia.
Keep unused phyllo sheets under a slightly damp cloth to prevent them from drying out as you work.
Brush 1 sheet of phyllo lightly with olive oil. Fold in half lengthwise, brush lightly with oil, then fold in half again. You now have 4 layers of phyllo in a 4.5″ x 13″ strip.
Place approximately 1/2 cup of the apple mixture near one end of the phyllo, then fold as you would a spanakopita: bring the left bottom corner up and across to the right edge to form a triangle. Fold the triangle up and over. Now bring the bottom right corner up and across to the left edge. Fold the triangle up and over, and secure the last corner with a drop of olive oil.
Place on a baking sheet and brush the top lightly with olive oil. Fold the remaining turnovers in the same manner, then bake until golden brown, about 15-20 minutes.
Simplest apple tart
Apples at their simplest can be their very finest. Sure, I love an oozy, heavily spiced and lidded apple pie, but I also think there is something matchless about apples, butter and sugar, baked until bubbly. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. I can see why they’ve never gotten tired of it.
You start by making a very simple pate brisee, yes, that kind, but this one doesn’t demand precision. You’re going to want to roll it out really, really thin. Now, the original recipe suggested that you use a tart pan, but I think you can skip it, and go galette-style.
Next, peel apples. The original recipe suggested more than I needed, not that I complained about having slices to snack on. I like to halve them and use a melon baller, which is getting a big workout this week, to remove the cores. Save all the peels and cores.
I like to tightly armadillo them. Keeping them together helps when you want to lay them out, as you can just lightly tilt them and they’ll fan out.
Like so. Pull the excess crust over the apples, crimping it at intervals. Brush the crust and apples with two tablespoons of melted butter.
Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it’s a deep, golden brown.
Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. Strain it. Brush the syrup lightly over the tart, hot from the oven.
See if you can keep away until guests arrive. It might even be the hardest thing you’ve done that day.
Serve with vanilla ice cream, lightly sweetened softly whipped cream or a dollop of creme fraiche, either alone or stirred into whipped cream. Make plans to repeat it with pears next week, er, tomorrow. Let this be your go-to recipe for everything awesome.
1 cup (125 grams) unbleached all-purpose flour
1/2 teaspoon (2 grams) sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons (50 ml) chilled water
2 pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons (30 grams) unsalted butter, melted
5 tablespoons (65 grams) sugar
1/2 cup (100 grams) sugar
MIX flour, sugar, and salt in a large bowl add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter mix until biggest pieces look like large peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk refrigerate. After at least 30 minutes, remove let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)
OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover simmer for 25 minutes. Strain syrup through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
Easy Keto Apple Tart &ndash Low Carb & Gluten Free
- Author: Mellissa Sevigny
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1 x
This easy keto apple tart celebrates the flavors of fall in the best possible way! It comes together quickly and the entire family will love it! Keto, Atkins, Low Carb & Gluten Free!
For the Crust:
- 6 Tbsp butter, melted
- 2 cups almond flour
- 1/3 cup erythritol sweetener
- 1 tsp ground cinnamon
For the Filling:
- 3 cups thinly sliced Granny Smith apples (peeled and cored)
- 1/2 tsp lemon juice
- 1/4 cup butter
- 1/2 tsp ground cinnamon
- 1/4 cup erythritol sweetener
For the Topping:
For the Crust:
- Combine the melted butter, almond flour, sweetener and cinnamon in a medium sized bowl.
- Stir with a fork until well combined and crumbly.
- Press the crust dough firmly into a 10&Prime springform pan. Create a rim about 1/2 inch high up the sides of the pan, using your fingers or the back of a metal teaspoon.
- Pre-bake the crust for 5 minutes.
For the Tart:
- Combine the sliced apples and lemon juice in a medium bowl.
- Lay the sliced apples evenly across the bottom of the crust in a circular (or other) pattern. Press the apples down lightly when done.
- Combine the butter, cinnamon and sweetener in a small bowl and microwave for 1 minute. Whisk until smooth and brush or spoon evenly over the top of the apples.
- Bake the tart for 30 minutes at 375 degrees (F).
- Remove the tart and gently press the apples down flat with the back of a spoon or spatula.
- Reduce the heat to 350 degrees (F) and bake the tart for another 20 minutes.
- Remove from the oven.
For the Topping:
- Combine the cinnamon and sweetener.
- Sprinkle over the top of the tart.
- Serve warm or chilled.
Nutrition info does not include ice cream.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Serving Size: 1/8th of tart
- Calories: 302
- Fat: 26
- Carbohydrates: 7g net
- Protein: 7
Keywords: apple tart, keto desserts, low carb desserts, apples, fall, gluten free
Did you make this recipe?
If you&rsquore looking for more delicious keto apple recipes, check out my Caramel Apple Mug Cake, Low Carb Apple Fritters, or Low Carb Apple Cider Donuts!
To get more great recipes for fall or anytime, download my super bundle of FIVE e-books for just $19.99!
Tips for Rolling and Stamping Out Pie Dough
We know you aren’t intimidated by rolling and stamping out dough thanks to the Healthier Pop-Tarts recipe, but just in case you are nervous about it, here are some tips:
- Break down the steps: Make the pie dough ahead of time (1-2 days) then roll out the dough.
- Use parchment paper to prevent the dough from sticking to the your work surface or rolling pin.
- Work quickly when rolling, stamping and filling the hand pies. When the dough warms up, it’s hard to work with. If it does get warm, no worries: just place it in the refrigerator to cool back down and then begin again.
- Use cookie cutters to make uniform hand pies.
We filled the rolled out dough with about 3 tablespoons of cooled filling. As stated above, make sure the dough you are working with when placing the dough circles together is cooled so it doesn’t melt and deform in your hands. Place one stamped out dough circle on top of the filled one and crimp with a fork to seal. No need to egg wash them together as they seal pretty nicely.
Apple Cake (Grain Free, Paleo, Gluten Free, Gaps)
What a whirlwind week! I spent the last six days in North Carolina working for Lisa on her upcoming cookbook (due to be released by Harper Collins, January 2014). Lisa hired me to shoot the food photography (pinch me!) and Kelly – a long-time friend – is shooting the lifestyle shots. My girls traveled with me and had a blast playing with Lisa’s daughters while we worked like mad for a week.
Here are a few behind-the-scenes Instagram pics:
We spent a few evenings in the backyard by the fire, Vani stopped by a couple times to check in, and we even found a bit of time for some zip-lining. I’m thrilled to contribute to Lisa’s book and will update you on the progress as time gets closer.
I posted a whole wheat recipe for this apple cake a couple of years ago and now I’ve adapted it so it doesn’t include grains. Almond flour, coconut flour, apples, coconut, butter, and spices all come together for one dynamite cake. The cake is extremely rich, and should serve at least sixteen.
Keep in mind - you need to pour the sauce over the cake as soon as it comes out of the oven. This is a very rich and moist cake and best served warm. For a less rich cake, omit the sauce poured on top. Adapted from Paula Deen.