Just in time for the holidays! I adapted this recipe from an old family favorite. My Grandma Lois used whip this up as a pie, which had a crust made of lard. While I know this used to be a popular base for pies, it is my intention to provide healthier alternatives. With that said, let’s call a spade a spade, this is still a dessert. I utilize a higher fiber flour with a lower gluten content, in addition to natural sources of sugar. I love using herbs and unexpected spices in my baking to give that special touch of added flavor that make your friends say, ‘damn, I need that recipe!’ Showcase this unique play on the classic apple pie and have your friend licking their lips wanting more!

Apple Tart with Rosemary Shortbread Crust

Press-In Crust

1 ¼ cup Spelt Flour

½ cup Unsalted Butter chilled, cubed

4 Dates

¼ tsp Sea Salt

¼ tsp Ground Cardamom

1 tsp Fresh Rosemary, chopped fine

Preheat oven to 375˚F or 190˚C. Pulse in a food processor until small pea size balls are formed. Using your hands, press mixture into the bottom of an 8” spring form pan lined with parchment paper.

Filling

2 Royal Gala Apples, peeled and cubed

1 cup Greek Yogurt

¼ cup Honey (good quality)

1 Egg

3 Tbsp Spelt Flour

1 tsp Ground Cinnamon

½ tsp Ground Nutmeg

½ tsp Ground Cardamom

¼ tsp Sea Salt

In a medium mixing bowl combine all ingredients until thoroughly blended. Pour the filling over the crust.

Topping

1 Tbsp Unsalted Butter, chilled

1 ½ Tbsp Brown Sugar

2 Tbsp Spelt Flour

2 Tbsp Old Fashioned Rolled Oats

2 Tbsp Quinoa Flakes

¼ tsp Ground Nutmeg

Using a food processor, pulse butter, sugar and flour together until a fine crumble is made. Pour into a small bowl and stir in the oats, quinoa flakes and nutmeg. Sprinkle evenly over the filling. Bake in the oven for 30-35 minutes or until the center is set. Remove from oven and allow to cool 10 minutes before removing the spring form pan. Serve warm or allow to cool to room temperature.