All the taste with less of the guilt – try this delicious Cinnamon Apple Tart with Pecan Crust recipe from The Banting Baker
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What if we told you that there was a way to continue indulging in delicious comfort food, but in a healthier manner? Try this recipe for Cinnamon Apple Tart with Pecan Crust from The Banting Baker by Catherine Speedie!

During lockdown, the highlight of most of our days is reaching for our favourite snacks to cheer ourselves up. People tend to seek high-calorie, high-fat foods during periods of stress. It’s understandable that the number on the scale is going up. We are moving less but eating more. Let’s face it – with nothing to do, nowhere to go, and no jeans to fit into, it’s easy to pile on the kilos.

But giving in to your craving and sticking to healthier goals can go hand in hand.

With this in mind, Jacana Media has shared a recipe for a delicious Cinnamon Apple Tart with Pecan Crust from The Banting Baker.

The Banting diet is one of the most popular food trends of the decade. The Banting Baker makes low-carb living accessible to everyone and shows that this lifestyle is definitely not about deprivation.

Treat the family to this low-carb delight:


Cinnamon Apple Tart with Pecan Crust

Serves 8–10


Pecan tart crust

  • 1½ cups pecans
  • 1 free-range or pastured egg
  • 1 tablespoon coconut flour
  • Pinch of salt


  • 6–8 medium red apples, cored and sliced into 3 mm wafers
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon arrowroot powder
  • 2 tablespoon erythritol/xylitol granules
  • 2 tablespoons coconut oil
  • 1½ teaspoons ground ginger
  • Pinch of ground cloves
  • 1 tablespoon ground cinnamon plus extra for sprinkling
  • 1 free-range or pastured egg
  • 60 ml cream


  • Preheat the oven to 350°F/180°C. Grease a 20-cm loose-bottomed quiche/tart pan.
  • For the crust, place pecans in a food processor and pulse until quite fine. Then add in egg, coconut flour and salt, and pulse again until the mixture forms a ball.
  • Press crust onto bottom and up the sides of tart pan.
  • For the filling, toss apple slices, lemon juice, arrowroot, 1 tablespoon of the sweetener and spices in a large bowl.
  • Melt 2 tablespoons of the oil in a frying pan and then tip the apple mixture in, stirring well over a medium heat so the spices are well distributed and the apple slices soften, releasing some of their juices, and the sweetener granules melt.
  • Allow to cool and then fan the apple pieces on top of the uncooked crust, forming concentric circles, with 2–3 layers.
  • Beat the egg and then add the cream, mixing these well. Drizzle this over the fanned apple mixture. Sprinkle over a little extra cinnamon and the second tablespoon of sweetener.
  • Cover tart with foil, and bake for about 45–50 minutes, or until juices are bubbling. Then remove the foil and cook uncovered for 5–10 more minutes to crisp the top.
  • Serve with whipped cream, mascarpone or whipped coconut cream.


Categories Cookery Lifestyle Non-fiction South Africa

Tags Catherine Speedie Jacana Media Recipes The Banting Baker

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