German Apple Butter Tart, with an Apricot, Lemon, and Pine Pollen Glaze

I love baking, and nothing inspires me to bake more than seeing gorgeous recipes, and tweaking them to make them slightly healthier. This beautiful cake is like a cross between a butter tart, an apple pie, and is a gorgeous dessert to bring to any of your upcoming holiday gatherings!

This recipe is for one large cake, but since I could only find my smaller sized springform pan, I decided to make two smaller ones. In the end it worked out beautifully, because my apples were on the smaller size (if you’re making one, full sized tart- I recommend using larger apples). Making two smaller tarts also makes giving one away to a friend possible!

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German Apple Butter Tart, with an Apricot, Lemon, and Pine Pollen Glaze

Ingredients

  • ½ cup organic, unsalted, grass-fed butter (room temperature & diced)

  • 1 cup organic maple sugar (or coconut sugar)

  • 1 tbsp organic lemon zest

  • 1 tsp baking powder

  • 1 tsp sea salt

  • 1 cup organic, sprouted oat flour (or your preferred baking flour)

  • 1 pasture raised, organic egg

  • 1 tsp organic vanilla bean extract

  • 3 heaping tbsp organic apricot jam

  • 3-4, firm, slightly tart organic apples (ideally honeycrisp)

  • juice of about 1/2 a small organic lemon

  • optional: 1 tsp of wildcrafted pine pollen powder


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Instructions

  1. For the glaze: in a bowl, mix the apricot jam, lemon juice, and pine pollen powder- set aside.

  2. Mix all your dry ingredients (flour, sugar, baking soda, and salt).

  3. Add in the lemon zest, soft butter, egg, and vanilla, and mash with a fork, until a dough starts to form.

  4. Using floured hands, continue to gently knead the dough until its fairly uniform. This is a butter crust, so it will be very soft!

  5. Press the “crust” into the (buttered, and floured) pan, uniformly across. If you’re making two smaller cakes, divide into two and use only half.

  6. Prepare the apples by peeling, and cutting into 4. Remove the seeds/ hard bits in the middle, and slice the apples “hasselback” style (not all the way through!)

  7. Spread a thin of the apricot/ pine pollen glaze across the entire top of the cake (use half if making two cakes), and then place the apples on the top, pressing them into the dough.

  8. Paint a small layer of plain apricot jam across the top of the apples.

  9. Cook for 55-60 minutes for a large cake, or about 30-35 for the mini cakes!

  10. Let cool for 15 minutes (or pop it in the freezer for 5) before removing the spring form pan!

  11. Serve with vanilla coconut ice cream!

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In-Joy!


- Camille