About this recipe
Apple citrus tart recipe is delicious and nutritious. It is loaded with fresh fruit, pasture raised eggs, grass fed dairy and raw honey for plenty of whole food health. This tart recipe has the added benefit of being gluten free.
Easily make this apple citrus tart recipe dairy free by using almond milk or coconut milk instead of grass fed cream. Olive oil or coconut oil can substitute for the grass fed butter. I am working on a vegan version with no eggs.
Leaving out the citrus zest and juice makes a great traditional apple tart. Use pears instead of apples for a different flavor. The crust and filling also work well with fresh berries and papaya.
Make the sweet tart crust
Place 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 1/4 teaspoon sea salt, 1/4 cup organic sugar and 1/2 teaspoon baking powder into a mixing bowl. Whisk or sift the ingredients together until thoroughly mixed. Cut 3/4 stick of cold grass fed butter into small pieces, add to the dry ingredients. Cut the butter in by hand until the mixture resembles coarse corn meal. Make a well in the center and add two large pasture raised eggs. Work the eggs in until a soft but not sticky dough is formed. Form the dough into a ball.
If the dough is too sticky to handle, add a little more flour. If the dough is too dry to stay together, add a little grass fed heavy cream.
Break off 1-inch balls of dough and press into a dry 10-inch tart pan. I start with the bottom and try to get the dough about 1/4-inch thick. Finish by pressing dough around the edges. Make sure it is soft enough to make a tight seal across the entire pan and up the edge.
Make the apple citrus tart recipe filling
Using your favorite apple variety, cut enough thin slices to line the crust three layers deep. This usually takes 2-3 whole apples. I like to leave the skin on the apple to keep all of the nutrients and fiber.
In a mixing bowl, whisk together 3 large eggs, 1/2 cup raw honey, the zest and juice of 1 lemon and 1 orange, and 1/2 cup heavy cream. Pour this mixture over the apple slices. Try to cover every slice.
Place the filled tart on the middle shelf of a pre-heated 350-degree oven. Bake for 20 minutes and turn the tart. Bake another 10-15 minutes until the filling is fully set and the crust is starting to pull away from the pan slightly. Remove from the heat and coll on a wire rack for 10 minutes. Remove the ring of the tart pan. Cool completely on the wire rack. The apple citrus tart is ready to cut and serve.
Note: for a 12-inch tart pan, increase the recipe ingredients by 25%. Use 2 cups flour, 1 stick butter, etc… I cut 10-inch tarts into eight pieces and 12-inch tarts into twelve pieces. This makes generous servings and they can both be cut smaller.