1 cup almond flour
1 cup gluten free 1-1 flour
¼ teaspoon salt
¼ cup melted coconut oil
3 tablespoons maple syrup
2 large apples
2 large pears
3 tablespoons maple syrup, divided
1 tablespoon lemon juice
½ tsp vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ cup chocolate chips
¼ cup raisins
¼ cup chopped walnuts
¼ cup *salted caramel (see recipe)
Salted Caramel Ingredients:
1 cup granulated sugar
6 Tablespoons salted butter, room temperature, cut into 6 pieces
½ cup heavy cream
¼ teaspoon vanilla extract
2 cinnamon sticks
¼ cup sugar
(piece of parchment paper)
Preheat the oven to 350º Fahrenheit
To Prepare Crust:
Lightly grease a 9” tart or pie pan.
In a mixing bowl, combine the almond flour, gluten free 1-1 flour and salt. Stir to combine. Drizzle in melted coconut oil, and maple syrup. Stir until the mixture is moistened throughout.
Dump the mixture onto the prepared tart/pie pan. Press mixture evenly across the base, then use the heel of your palm to press it up the sides. Prick the base of the crust all over with a fork to prevent it from bubbling up.
Bake for 10 to 12 minutes, until it’s lightly firm to the touch and just starting to turn golden at the edges. Set aside.
To Prepare Filling:
Cut apples and pears into thin slices - ⅛ to ¼″ thick. Transfer to a mixing bowl. Add 1 tablespoon maple syrup, lemon juice, cinnamon and cardamom.
Toss until the mixture is evenly distributed.
Scatter chocolate chips, raisins and walnuts evenly on piecrust base. Then, arrange apple and pear slices across the base however you’d like, overlapping them as much as possible (see photo).
Reserve maple syrup/lemon/spice mixture at the bottom of the bowl for brushing fruit later.
Bake tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon/spice mixture over the fruit.
Return tart to the oven and bake for another 15 to 20 minutes, until fruit is tender and the crust is deeply golden around the edges.
If edges start to brown too early, considering using tin foil or parchment paper to protect (see photo).
Remove tart from oven. While still hot, gently brush the remaining 2 tablespoons maple syrup over fruit.
Let tart cool for at least 15 minutes. Then drizzle salted caramel on top (see recipe).
To Prepare Salted Caramel:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps (see photo) and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add butter.
Caramel will bubble rapidly when butter is added.
Stir butter into caramel until completely melted, about 2 minutes.
If butter separates or sugar clumps, remove from heat and vigorously whisk to combine it again.
Very slowly drizzle 1/2 cup of heavy cream while stirring. Since heavy cream is colder than the caramel, mixture will rapidly bubble when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1/4 teaspoon salt.
Allow to slightly cool down before using. Caramel thickens as it cools.
Remainder of caramel should be covered tightly and can be stored for up to 1 month in the refrigerator.
Caramel solidifies in the refrigerator.
Reheat to desired consistency when ready to use.
To Prepare Campfire:
Break cinnamon sticks in half to create 4 “logs."
Arrange logs in the middle of tart.
Melt sugar in saucepan until liquid amber.
Pour onto parchment paper and allow to cool.
Then break apart, creating shards like “flames."
Arrange flames in and around logs, pressing them into tart to stay put.
Preparation time 60-80 minutes. Serves 8