Sugar-Free Apple Tart with Chewy Cinnamon Crust

I love the smell of apples on the stovetop and in the oven, which is why this tart combines both.

Here, I’m sautéing a handful of apples for a tender filling, then marinating a few more apples in warm spices and vanilla extract just before they get tucked away in the oven.

recipe card written out for the apple tart

As with all of the tart recipes I create, there’s no sugar in here. Maybe you’ve discovered how amazing a tart can taste without sugar from my Butternut Squash Tart or Honeynut Squash Tart. If you haven’t tried either of these, well, then you’re in luck because a tart without added sugar is really something else. You might just not go back to adding sugar.

I’m sweetening this tart with a few basic ingredients, which when whirled together and baked in the oven create a superb little party in your mouth.

Ginger, cardamom, cinnamon, allspice and vanilla extract do the heavy lifting. When teamed up with apples and almond flour, they really know what they’re doing and no one misses the sugar.

You can watch the step-by-step video of me making this recipe here.

There are three main steps to this apple tart.

1 / The sautéed apple filling with fresh rosemary.

2 / The vanilla marinated apples. (The pure vanilla extract I’m using can be found on The Pantry page).

3 / And, the chewy cinnamon almond flour crust. (The tart pan I’m using can be found on The Kitchen page).

Everything can be assembled and ready in under an hour with very little work on your end. No, you don’t have to peel the apples.


Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.

Apple Tart with Chewy Cinnamon Crust

Serves 6 people
This is my version of an apple tart, a bit more flavorful and healthier than the norm. There's no added sugar in here, which means the sweet spices and vanilla extract work overtime to bring together a simple holiday treat that doubles as breakfast.
Prep Time – 10 minutes
Cook Time – 35 minutes
Total Time – 45 minutes


Sautéed Apples Filling

  • 1 teaspoon extra-virgin olive oil
  • 5 small apples (1.5 lbs) thinly sliced
  • 1/4 teaspoon allspice
  • 1/4 teaspoon sea salt
  • 2 teaspoons finely chopped fresh rosemary

Marinated Apples Topping

  • 4 small apples (about 1.5 lbs) thinly sliced
  • 1 Tablespoon vanilla extract
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • pinch sea salt

Cinnamon Crust


  • Preheat the oven to 350 degrees F. Grease a 10-inch pie dish lightly with olive oil. Set aside.
  • For the filling, heat the olive oil in a large skillet over medium heat. Add the apples, allspice and sea salt. Sauté for 20 minutes or until the apples are very tender, stirring often. Reduce the heat to medium-low, as needed. Remove from the heat. Stir in the fresh rosemary. Set aside.
  • Meanwhile, combine all the marinated ingredients in a medium bowl. Gently toss to combine. Set aside to marinate.
  • Combine the crust ingredients in a medium bowl. Mix well. Press the dough into the prepared tart pan ensuring the base and sides are even. Use a fork to poke holes in the base and sides of the dough. Transfer to the oven for 10 minutes. Remove from the oven.
  • Spoon the sautéed apples into the baked crust. Use a spoon or your hands to spread the apples evenly across the base. Place the marinated apples on top of the sautéed apples and layer them until they're all used. Transfer the tart back into the oven and bake for 15 minutes or until the crust is set and the apples are warm but still have a slight bite to them. Remove from the oven. Set aside for 5-10 minutes before slicing. Serve warm.
  • Store leftovers in a sealed container in the refrigerator for up to 5 days.


The apples on the top layer of the tart should still have a bit of a crunch to them when the tart is done after 15 minutes of baking.
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