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Hazelnut Apple Tarts

  • Author: Jessi's Kitchen
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour




  • 2 Cups roasted hazelnuts
  • 2 Tbsp coconut flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 3 Tbsp palm shortening (spectrum)
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 3 Tbsp applesauce, unsweetened

Apple Filling

  • 3lbs apples, cored and peeled (your favorite kind)
  • 1 Tbsp lemon juice
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 3 Tbsp maple syrup
  • 1 Tbsp ghee, grass-fed butter or palm shortening


  • ¼ cup hazelnuts, chopped
  • 2 oz dark chocolate, melted


  1. Preheat oven to 350.
  2. Place the hazelnuts in a food processor and puree until you have a fine meal texture. Add the rest of the dry ingredients and pulse until combined.
  3. Add the wet ingredients and blend until the mixture starts forming a ball.
  4. Place the dough in the refrigerator and let chill for 15-20 minutes.
  5. While the dough is chilling prepare the apple filling. Peel and core the apples and slice them in to moon shaped sliver about ¼ inch thick.
  6. Place the apples in a large bowl with the rest of the filling ingredients and toss to combine.
  7. Grab a large baking sheet and cover with parchment paper. Pour the apple filling on to the pan and let them roast for 10-15 minutes or until apples have softened.
  8. While the apples are baking prepare the tart crust and remove the dough from the refrigerator.
  9. Grease 6 4.75 inch tart pans with palm shortening or coconut oil. Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.
  10. Bake the crust for 10-12 minutes or until the crust is starting to brown. You want the crust par baked but not completely done.
  11. Assemble the tarts by placing the apple slivers in a circular fashion. Continue until the entire apple filling has been divided among the six mini tarts.
  12. Use a pastry brush to coat the top of the tarts with melted butter, ghee or palm shortening.
  13. Bake the tarts for another 12-15 minutes. Remove from oven and drizzle with melted chocolate and chopped hazelnuts.
  14. Let them cool for about 5 minutes and then serve while still warm.


  • Tarts are great served with ice cream while still warm!


  • Serving Size: 6