My favorite Italian dessert is also the easiest. This is not a fancy tart – it’s just an everyday sweet with apples and cinnamon that always pleases. It’s fun to make with children because it NEVER FAILS! That’s why it is often suggested for beginning Italian cooks. It uses common ingredients that most people have on hand, so it’s a favorite last minute treat! This is called torta di mele morbida (soft apple tart), and it is Paleo-adapted from my friend Giorgia Pistellato’s family recipe in Venice, Italy. For best results, follow this recipe exactly. Equipment needed: A food processor. Yield: One 9- to 10-inch tart.
- 3 tart apples, such as Granny Smith, Fuji, or Pink Lady
- 2 tablespoons freshly squeezed lemon juice
- 1 cup Just Like Sugar Table Top natural chicory root sweetener (not Baking), or your favorite sweetener.
- 1 1/2 cups medium-shredded unsweetened coconut flakes
- 1/3 cup arrowroot powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon unprocessed salt
- 1 teaspoon nutritional yeast (optional, for butter flavor)
- 3 large eggs
- 3/4 cup any unsweetened coconut milk
- Zest of 1/2 lemon or 1/2 orange
- 2 teaspoon pure vanilla extract
- 2 tablespoons melted coconut oil (place jar in lukewarm water to melt oil)
- 1/4 cup more sweetener for sprinkling
- 1 tablespoon ground cinnamon, for sprinkling
- Optional garnish: 1 tablespoon Organic Zero Sweetener, finely ground.
- Preheat the oven to 350°F. Grease a 9- to 10-inch cake pan, springform pan, or tart pan, and dust it with coconut flour or arrowroot powder. A removable bottom pan is nice, but not required.
- Core the apples and slice very thinly—1/8 inch thick. Personally, I love to include the peels, so peeling is optional. Place the sliced apples in a bowl. Sprinkle them with the lemon juice and toss gently.
- In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
- Add the shredded coconut to the sweetener in the food processor. Spin it for a minute to become a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
- To the ingredients in the food processor, add the arrowroot powder, baking powder, salt, and nutritional yeast (if using). Mix well.
- To the dry ingredients in the food processor, add the eggs, coconut milk, zest, and vanilla. Mix briefly.
- Pour half of the batter into the prepared baking pan. Arrange half of the apple slices in a single layer on top of the batter, making a flat fan pattern covering the bottom of the pan. Repeat this process again, pouring the remaining batter on top, spreading it smooth, and cover with the remaining apples in a fan pattern.
- Drizzle the melted coconut oil over the apples. Sprinkle with sweetener and cinnamon. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool 30 minutes.
- The garnish is optional. If you grind Organic Zero sweetener in a high-speed blender or hand-held grinder, it makes a lovely fine confectioner's sweetener to sprinkle over the tart with a fine gauge tea strainer. Deliziosa!