There’s something truly special about the aroma of apples and cinnamon wafting through the kitchen—it signals comfort, warmth, and the promise of something delicious. This Rustic Oatmeal Apple Tart delivers on that promise while skipping refined flour and sugar, making it a healthier alternative to traditional apple desserts. What makes this tart extraordinary is how it transforms simple, wholesome ingredients into a dessert that tastes indulgent without the guilt. The oatmeal crust provides a nutty, hearty base that perfectly complements the tender, cinnamon-spiced apple filling.
Ingredients
For the Oatmeal Crust:
- 150g (1 1/2 cups) rolled oats, ground into flour
- 1 medium apple (core included)
- 40ml (2 3/4 tablespoons) water
- 1 large egg
- Pinch of salt
- 1 tablespoon olive oil or melted butter (for greasing)
For the Apple Filling:
- 800g (about 4-5 medium) apples, diced
- 2 tablespoons butter
- 1/4 cup (40g) raisins
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- Pinch of salt
Optional Caramel Sauce:
- 100g (1/2 cup) coconut sugar or date sugar (traditional sugar optional)
- 40g (3 tablespoons) butter
- 100ml (1/3 cup + 1 tablespoon) hot cream
- Pinch of salt
For Serving (Optional):
- 1 orange, sliced
- Cinnamon stick
- Hot black tea or beverage of choice
Instructions
Preparing the Oatmeal Crust:
- Preheat your oven to 180°C (350°F). Lightly grease a 9-inch (23cm) tart pan or pie dish with olive oil or butter.
- Place the rolled oats in a food processor or blender and pulse until they reach a flour-like consistency. Transfer to a large mixing bowl.
- Core one apple, but reserve the core. Dice the flesh and set aside to use in the filling.
- Place the apple core in the food processor with 40ml water and blend until smooth.
- Add this apple puree to the ground oats, along with the egg and a pinch of salt. Mix until a cohesive dough forms. If the mixture seems too dry, add 1 teaspoon of water at a time until it comes together.
- Press the dough evenly into the bottom and up the sides of your prepared tart pan. Use your fingers or the back of a spoon to create a smooth, even layer.
- Prick the bottom of the crust a few times with a fork to prevent it from puffing up during baking.
Preparing the Apple Filling:
- Core and dice the remaining apples into bite-sized pieces (approximately 1cm or 1/2 inch cubes).
- In a large skillet over medium heat, melt the butter. Add the diced apples and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Add the raisins, cinnamon, honey, and a pinch of salt to the apples. Stir to combine and continue cooking for another 2-3 minutes until the mixture is fragrant and the apples are tender but still hold their shape.
- Remove from heat and allow to cool slightly.
Assembling and Baking the Tart:
- Spread the apple filling evenly over the prepared oatmeal crust.
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and allow to cool for at least 15 minutes before slicing and serving. This allows the filling to set and makes the tart easier to cut.
For the Optional Caramel Sauce:
- In a medium saucepan over medium heat, add the sugar and cook until it begins to melt and caramelize, about 3-4 minutes.
- Add the butter and stir until melted and combined with the sugar.
- Carefully pour in the hot cream (the mixture will bubble vigorously) and whisk continuously until smooth.
- Add a pinch of salt and continue to cook for 1-2 minutes until the sauce thickens slightly.
- Remove from heat and allow to cool slightly before drizzling over the tart when serving.
Nutritional Information and Timing
Preparation Time: 20 minutes
Cooking Time: 35 minutes (including filling preparation)
Total Time: 55 minutes plus cooling time
Servings: 8 slices
Nutritional Information (per slice, without caramel sauce):
- Calories: 180
- Protein: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Fat: 6g
- Saturated Fat: 2.5g
- Cholesterol: 30mg
- Sodium: 75mg
- Sugar: 15g (naturally occurring from fruit)
- Calcium: 25mg
- Iron: 1.5mg
Cooking Tips and Tricks
- Oat Selection: Use rolled oats (old-fashioned oats) rather than quick oats for better texture in the crust. Steel-cut oats are too coarse for this recipe.
- Apple Varieties: Choose a mix of apple varieties for more complex flavor. Firm apples like Honeycrisp, Granny Smith, or Braeburn hold their shape well during cooking.
- Grinding Oats: For the best texture, pulse the oats in intervals rather than continuously blending, which can make them too fine or gummy.
- Preventing a Soggy Crust: If your apples are particularly juicy, toss them with 1 tablespoon of ground oats before adding to the filling to absorb excess moisture.
- Testing Doneness: The tart is ready when the edges of the crust are golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil.
- Maximizing Apple Flavor: Using the apple core in the crust not only reduces waste but also enhances the apple flavor throughout the entire tart.
- Cooling Period: While it’s tempting to slice into the tart immediately, allowing it to cool for at least 15-20 minutes helps the filling set and makes for cleaner slices.
Variations and Substitutions
- Fruit Variations:
- Replace half the apples with pears for a different flavor profile
- Add 1 cup of berries (fresh or frozen) to the apple filling
- Use peaches or nectarines in summer for a seasonal twist
- Sweetener Options:
- Substitute maple syrup for honey
- Use date paste (4 soaked and pureed dates) instead of honey
- Add 2 tablespoons of unsweetened applesauce to the filling for extra sweetness
- Spice Alternatives:
- Add 1/4 teaspoon of nutmeg or cardamom for complexity
- Use apple pie spice instead of just cinnamon
- Add 1 teaspoon of vanilla extract to the filling
- Dietary Adaptations:
- For vegan option: Replace the egg in the crust with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes)
- For gluten-free needs: Ensure your oats are certified gluten-free
- For nut lovers: Add 1/4 cup chopped walnuts or pecans to the filling
- Topping Ideas:
- Sprinkle 2 tablespoons of oat streusel on top before baking
- Add a dollop of Greek yogurt when serving
- Dust with a little cinnamon instead of using caramel sauce
- Crust Variations:
- Add 1 tablespoon of ground flaxseed to the crust for omega-3 benefits
- Mix in 1/2 teaspoon of cinnamon to the crust dough
- Use coconut oil instead of butter for greasing the pan
Common FAQs
Q: Can I prepare this tart in advance?
A: Yes! You can prepare the crust and filling separately up to a day ahead. Store the crust (unbaked) covered in the refrigerator and the filling in an airtight container. Assemble and bake when ready to serve. Alternatively, bake the entire tart and reheat it at 160°C (320°F) for 10-15 minutes before serving.
Q: Why is my oatmeal crust crumbly?
A: The crust might be too dry. Make sure you’re adding enough apple puree, and don’t hesitate to add an extra teaspoon or two of water if the dough doesn’t hold together when pressed. Letting the mixture rest for 5 minutes before pressing into the pan can also help the oats absorb moisture and bind better.
Q: Can I freeze this tart?
A: Yes, this tart freezes well. Cool completely, then wrap in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 160°C (320°F) oven for 15-20 minutes before serving.
Q: Is this tart suitable for breakfast?
A: Absolutely! With no refined sugar or flour and plenty of fiber from the oats and apples, this makes a nutritious breakfast option. Pair it with some Greek yogurt for added protein.
Q: How can I tell if my apples are cooked enough for the filling?
A: The apples should be tender when pierced with a fork but still hold their shape. If they’re turning to mush, they’re overcooked. If they’re still very firm, they need more time.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover tart covered in the refrigerator for up to 4 days. The oatmeal crust will soften slightly but will still be delicious.
- Reheating: For the best texture, reheat individual slices in a 160°C (320°F) oven for 5-7 minutes. Microwave reheating works in a pinch but may make the crust softer.
- Freezing: This tart freezes well for up to 3 months. Wrap individual slices or the entire tart tightly in plastic wrap, then in aluminum foil. Thaw in the refrigerator overnight before serving.
- Make-Ahead Components:
- Oat flour can be prepared and stored in an airtight container for up to a month
- Apple filling can be cooked and refrigerated for up to 3 days
- Caramel sauce keeps for up to 2 weeks in the refrigerator
- Serving Suggestions: This tart is delicious warm with a scoop of Greek yogurt, a drizzle of the optional caramel sauce, or paired with hot tea. As suggested in the original recipe, it also makes an excellent accompaniment to pancakes or as part of a brunch spread.
This Rustic Oatmeal Apple Tart proves that desserts can be both nutritious and delicious. By focusing on whole ingredients and natural sweetness, it offers the comforting flavors of a traditional apple pie in a healthier package. Whether enjoyed as a guilt-free dessert, a satisfying breakfast, or an afternoon pick-me-up, this versatile tart is sure to become a favorite in your recipe collection.
