…which does not mean, that only three apples are necessary to make this beautiful tart. On the contrary: apples are its main ingredient. They come in three variations (thus the the name) and three layers. Grated apples mixed with almond butter, a layer of sliced apples and a glaze of apple juice thickened with kuzu.

It’s macrobiotic (a Steve Acuff recipe), vegan and free of added sugar.

Feel free to use any kind of apple for a range of results. I have made this tart several times, once using apples from my garden (crisp and juicy), wild apples from a communal field (soft and melting) and apples gifted by my friend (tart and bright).

three apple tart

for the dough:
1/2 cup wholemeal flour
1/2 cup white flour
1 tablespoon Kuzu or arrowroot powder
1 pinch salt
1/3 cup oil
1/3 cup water

for the filling:
2 1/2 cups grated apples
1/2 cup raisins
2 tablespoons almond butter

1 1/2 cups apple slices

for the glaze:
1 cup apple juice
1 pinch salt
1 pinch cinnamon
1 tablespoon Kuzu or arrowroot powder

Mix wholemeal flour, white flour, Kuzu and salt with a fork, add chilled oil and stir it in. Add chilled water and knead until you obtain a smooth dough. Store in the fridge for 15 minutes. Flatten the dough with your fingers into an oiled baking form. Bake at 250°C for 10 minutes until the crust is dry, but not brown.

In the meantime grate and slice the apples (see ingredient list for the amounts). Mix the grated apples with raisins and almond butter and fill them onto the baked crust.
Then lay the apple slices on top in a circular pattern.

Bake for another 10 minutes at 250°C.

Heat apple juice, cinnamon, salt, add Kuzu diluted in water, cook until the liquid turns clear. You may add a tablespoon of red currant jam for a more rustic look. Glaze the tart and let it rest until cooled.