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Tender Applesauce Almond Tart

Tender Applesauce Almond Tart

with Coconut Cream and Berries

This tender and flavorful tart is a deliciously wonderful finish to a light meal. The almond flour imparts a naturally nutty sweet flavor, and provides moisture without the addition of butter or other fat. No additional flour is required. Coconut cream and berries provide a nutritious, yet luscious and elegant presentation. It can be made into a long tart size, or into individual tartlet servings.

Tart Batter

  • 2-1/2 cups almond flour, blanched (or very finely ground blanched almonds)
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 4 large eggs (room temperature)
  • 1/2 cup granulated sugar (or natural sugar equivalent)
  • 1 teaspoon pure vanilla extract (or pure almond extract, or 1/4 teaspoon rose water)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce (or Touch of Honey flavor)
  • 1 cup fresh mixed berries
  • greasing oil for baking pans



Grease with mild oil (or vegan baking spray) two 6-cup tartlet pans, or 2 rectangular tarts pans, 4 x 13 1/2 inches, or one 9 inch
springform pan.

Mix almond flour, salt, baking powder in medium bowl, set aside.

In a mixer, beat eggs, sugar and extract on medium-high speed, until thick and light in color and ribbons form, about 8 minutes.

Add applesauce, beat another minute. Fold, in batches, almond flour mixture, alternating with 1 cup berries, until just mixed.

Transfer batter into tart pans. Bake until toothpick comes out clean in center with no wet batter, approximately 18-20 minutes in
tart pans. (If using 9-inch cake pan, bake approximately 40 minutes and no wet batter in center.) Remove from oven, and from
pans, let cool.

Whip coconut cream (or dairy alternatives) with sugar substitute (or sugar) until firm peaks. Stir in applesauce gently by hand.

To assemble, pipe, or spoon cream (~ 2 tablespoons each) onto each individual tartlet or larger tart. Top with fresh berries.


For dairy topping use vanilla Greek non-fat yogurt or heavy whipping cream.

Donna Pochoday-Stelmach, Morristown, NJ
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