Fresh Apple Tart Recipe with Oatmeal and Almond Crust

Lately I’ve been skipping the old-fashioned pie tin in exchange for tart pans. I just think they look prettier when serving it up. Yes, I know the recipes are the same, but hey when you put things in a tart pan, they magically become a tart! I’ve been wanting to make this Fresh Apple Tart Recipe with Oatmeal and Almond Crust for some time now, and wow am I glad I did it. I mean ask yourself what the best part to an apple pie with a crumb topping is? The crumb topping, of course, and in this Fresh Apple Tart Recipe with Oatmeal and Almond Crust the apples are surrounded by that crumb topping. Bob’s Red Mill hands down makes the best oats around, in fact they’ve won global awards for their oatmeal. At home we eat their steel cut oats, their muesli, and their regular thick cut oats. They are all so meaty, tender and chewy, and are just all-out delicious! Whenever I make a streusel to go over top it is 9 times out of 10 an oatmeal streusel with a gigantic mound of Bob’s Red Mill thick cut oats piled high over some tasty baked fruit. Because the thick cut oats are just that, they’re thick, I blended them up with a bit of almond meal, you’re welcome gluten free bakers! The almond and oat combo is just beyond delicious and goes amazing with the cinnamon apples in between. The process of making the crust is the exact same as making a regular crust. You want to press the dough into the tart shell so that it molds perfectly to it. You want to set the pan in the fridge to let the butter harden up and make the crust stay in place. While that is going on, it’s perfect timing to peel and slice up your apples and toss them in some sugar, lemon juice, and cinnamon. Be sure to taste these before baking them to make sure they meet your standard of flavor. Some folks may like it milder in flavor and others may want it really sweet and loaded with cinnamon. Pour those apples right into your tart pan and top off with the remaining oatmeal and almond crust to act as a streusel. Place the tart shell on a sheet tray, since the bottom is removable and I’d hate for you to ruin your pie while transferring it to and from the oven. While the tart was baking I whipped up a really quick caramel sauce.  You absolutely do not have to make this, but I just figured it would add that extra bit of love along with the vanilla bean ice cream. Honestly, this tart is just so good, and don’t worry if for some reason it doesn’t slice perfectly or breaks up a bit. Keep this tart as stress free as possible!

Fresh Apple Tart Recipe with Oatmeal and Almond Crust

Prep Time: 20 minutes | Cook Time: 50 minutes | Makes 1 tart

• 1 cup Unsalted Butter, cut up
• 4 cups Bob’s Red Mill Thick Cut Oats
• 2 cups Bob’s Red Mill Almond Meal
• Pinch Kosher Salt
• 1 cup Light Brown Sugar
• 4 each Red (gala, fuji, etc.) and Granny Smith Apples, peeled, cored and sliced
• Juice of 1 Lemon
• ½ cup Sugar
• 1 Tbsp ground Cinnamon
• Optional Toppings: Caramel sauce, Vanilla Ice Cream

Procedures: Preheat the oven to 350°F. Add the butter, oats, almond meal, salt, and brown sugar to a food processor and process on high speed until it becomes like a meal. Take three quarters of the oat-almond dough and press it into a deep 9-inch round tart pan and press until it is molded. Chill the dough while you prepare the apples. In a large bowl, mix together the apples, lemon juice, sugar, and cinnamon until combined. Set aside. Next, place the tart pan on a sheet tray and add the apples into it. Top off by evenly spreading on the remaining oat-almond crust. Bake the tart for 45-50 minutes or until the topping is browned and firm. Cool the tart on a cooling rack. Optional: Drizzle on some caramel and vanilla ice cream.

Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!