This Gluten-Free Apple Tart with an Oatmeal Cookie Crust is an easy dessert recipe made with an oatmeal crust, a layer of date caramel, and topped with cinnamon apples. Prepare the crust and date caramel ahead of time for a quicker assembly.
Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with coconut oil.
In the bowl of a food processor, add oats, almond flour, salt, and cinnamon. Pulse into a chunky meal. While pulsing, add maple syrup followed slowly by melted coconut oil, just until mixture comes together. If mixture seems pretty saturated before the 5th tablespoon is added, stop adding as needed.
Transfer to prepared tart pan. Press mixture evenly halfway of sides of pan and then evenly on the bottom.
Bake for 12 to 15 minutes, or just until crust starts to turn a light golden color. Allow to cool on wire rack.
(If making the day ahead, cover with plastic wrap once cooled and then store at room temperature.)
Place dates, coconut cream, maple syrup, vanilla extract, and salt in a blender. Blend on high until smooth.
Store in an airtight jar in the refrigerator until ready to serve.
In a large saucepan, cook coconut oil or vegan butter, apples, coconut sugar, cinnamon, vanilla extract, and salt, over medium-high heat, stirring frequently. Cook for 6-8 minutes, or just until apples begin to become tender.
Spread about 3/4 of your date caramel on the bottom on the oatmeal cookie crust. Carefully arrange prepared apples in a circular pattern. Drizzle some of the remaining date caramel over top. Sprinkle with sea salt.
(If the date caramel is too thick to drizzle, add water, little by little, until desired consistency is reached.)
Serve immediately with whipped cream or vanilla ice cream of choice. Tart is best the day it is assembled.