This Everyday Apple Tart is an Instant Classic! | Ocean County Moms

Whether you’re baking for Thanksgiving, or just want to use up your apple-picking stash, this Everyday Apple Tart from TikTok star Kathleen Ashmore is an instant classic (that happens to be gluten-free!).



  • 1/2 cup unsalted butter, melted
  • 2/3 cup blanched almond flour
  • 2/3 cup Gluten Free all purpose flour
  • 4 tbsp cane sugar
  • 1 tsp vanilla extract
  • Juice from 1/2 of a lemon
  • 1 1/2 lbs tart, crisp apples such as Jonathon, Empire, or Golden Delicious
  • 1/4 tsp ground cinnamon
  • 3 tbsp unsalted butter, chilled and diced
  • 1/8 tsp Kosher salt



To make the crust:

  • In a medium bowl, stir together melted butter, almond and all purpose flours, 2 tablespoons of the sugar, vanilla, and salt. It should look like wet sand.
  • Press crust mixture into a 9-inch tart pan with removable bottom, covering the bottom and coming up the sides of the pan. I like to use the bottom of a measuring cup to do this.
  • Place crust in the pan in the freezer while you prepare the filling.

Prepare filling and bake:

  • Preheat the oven to 375 Degrees F.
  • Prepare the apples by cutting off both cheeks (halves) of the apples on either side of the core. Each piece will have a flat side to place on the cutting board.
  • Lay them flat, and one at a time, make thin slices through the apple vertically, holding the shape together as you go.
  • Place each apple cheek onto the tart and fan out slightly, revealing a bit of the apple flesh.
  • Remove tart pan from the freezer.
  • Cover the entire base of the tart with the apples, filling in spaces with apples, until you barely see the bottom. Don’t stress over making it perfect, it’ll be a bit random and beautiful.
  • Sprinkle topping evenly with the remaining 2 tablespoons of sugar, ground cinnamon, and lemon juice then dot evenly with the cubed butter.
  • Bake for 35-40 minutes, until bubbling and browned.
  • Allow to rest for at least 15 minutes, and serve with whipped cream or ice cream.

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