(serves 6)

This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat.

For the Crust:

1/4 cup coconut oil or room-temperature butter (unsalted)

1/4 cup raw sugar

small pinch of salt

3 large eggs beaten

1 tsp vanilla extract

1/4 cup coconut flour

1/4 cup tapioca flour

1/2 cup brown rice flour

For the Filling:

2-3 apples, peeled and quartered and then thinly sliced

1/4 cup of frozen cranberries

1/3 cup apricot jam

• Preheat oven to 375F and place a cookie sheet on the bottom rack.
• Oil a 9" diameter removable bottom tart pan.
• In the food processor mix together the coconut oil (or butter), the sugar, and salt, scraping the sides as needed, until the mixture is creamy and uniform.
• Add the eggs, vanilla and process some more until well combined.
• Add the flours and pulse until just combined.
• Carefully remove the blade from the machine and transfer the batter to the middle of the prepared pan.
• With you hand slightly wet, pat the batter down to form an even crust.
• Arrange the slices in a circular pattern and sprinkle the cranberries on top.
• Heat the apricot jam slightly until it becomes more liquid and transfer to a mug.  Using a pastry brush, paint the jam generously all over the apples and cranberries and reserve the rest for later.
• Bake the pie for 45 minutes.
• Remove from the oven. Warm the remaining jam again and apply a generous coating all over the fruits.  Let cool completely on a rack.