Upside-Down Apple Tartlets

Preheat oven to 350°F and place eight 1-cup capacity wide mouth Mason jars on a large baking sheet. Set aside.

To make the crust, pulse together almond flour and salt in a food processor. Add coconut oil and stevia and pulse until the mixture forms a ball. Transfer dough to a piece of parchment paper, wrap it up and place it in the freezer for 20 minutes.

To make the filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine. Transfer apples to the mason jars so that each one is full. Divide remaining juice from the bottom of the bowl between the jars.

Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour. Roll out the dough to ¼-inch thick and remove top sheet of parchment. Use the top of a wide-mouth mason jar to cut out 8 circles of dough. Place one on top of each apple-filled mason jar.

Put the pan with the mason jars on it into the oven. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown. Serve the tartlets hot out of the oven with coconut whipped cream.

From my book, Paleo Cooking from Elana’s Pantry. This labor of love is the culmination of almost a decade of cooking simple, healthy, and tasty food for family, friends and the millions of people that read my blog.