1 cup Low-Carb Baking Mix from Bob’s Red Mill
¼ Tsp Sea Salt
6 Tbsp Unsalted Butter – chilled and cut into ½” cubes
3 to 4 Tbsp Ice Water or more if you need it
3 -4 Red Apples – cored and thinly sliced
Juice of ½ Lemon
1 Tbsp Coconut Sugar
1 Tsp Stevia – or other natural sweetener
½ Tsp Cinnamon
1 Tbsp Organic Raw Honey
2 Tbsp Golden Raisins
1 Egg Yolk – whisked with a little water
1 Tbsp Unsalted Butter
For the Crust
In a food processor combine the Low Carb baking mix, sea salt and the butter pieces. Pulse a few times until it becomes crumbly.
Add the ice water one tablespoon at the time, until the dough comes together. Don’t overwork your pastry dough!
Transfer the dough to a large piece of plastic wrap. Gather the pastry dough and flatten with the palm of your hand into a 1 inch thick disk. Wrap it up tightly. Refrigerate at least 30 minutes. Or you can also prepare the dough a day in advance and leave it in the refrigerator.
Preheat the oven to 400ºF.
For the Filling
Halve and core the apples and thinly slice them.
Take the pastry out from the refrigerator and roll it out on a lightly floured surface to 12 – 13 inches in diameter. Gently transfer to a parchment lined baking sheet.
Arrange two thirds of the apple slices over the pastry dough, letting them slightly overlap, starting at about 1 inch from the edge of the dough.
In a small bowl, combine the sugar, Stevia and cinnamon.
Squeeze the lemon juice, drizzle the honey and half of the cinnamon sugar mixture over the apples.
Layer the rest of the apples decoratively on top.
Lay the fruit out in overlapping circles or rows. Then fold the outer edges of the pastry over the apples. Remember it is a rustic tart so don’t worry about perfection.
Brush pastry border with beaten egg. Sprinkle with golden raisins, and the rest of the cinnamon sugar. Finally dot with butter pieces.
Bake for about 50 minutes to 1 hour, or until the crust turns golden brown. Cool to room temperature before serving.