Our paleo tender tart crust serves as the perfect base for this sweet apple-ginger tart. The fresh ginger accents the apples perfectly, especially in the fall when the fruit is at its freshest and ripest.
Position one rack in the bottom of the oven and one in the middle. Preheat the oven to 375°F.
To make the crust: In a medium-sized bowl, whisk together the flour, cinnamon, salt, and baking soda.
Using a food processor, stand mixer, pastry blender, or your fingers, work the palm shortening into the flour mixture until it’s evenly crumbly (think crumbs the size of lentils).
Whisk together the egg and agave syrup and add to the flour mixture, mixing just enough to make a cohesive dough.
Gather the dough together, form it into a ball, and flatten into a 1”-thick disk. Roll out the dough immediately; don't refrigerate it first.
To roll the dough: Place the dough on a piece of lightly floured parchment. Lightly dust the top of the dough, and roll it into a round at least 12” in diameter and about 1/8” thick.
Transfer the crust to a 9” tart pan; a giant spatula or flexible cutting board is helpful here. Trim the dough so that it’s even with the edge of the pan, using your fingers to patch any cracks or holes with the extra dough.
Refrigerate the crust while you prepare the filling.
Peel and core four of the apples. Coarsely grate (or shred) these apples into a medium-sized mixing bowl.
Stir in the ginger, then the flour and salt, tossing to combine. Drizzle in the agave syrup, and toss again.
Scoop the filling into the crust and gently level it.
Core and cut the fifth apple in half. With a sharp knife cut the apple into 1/16” slices. Layer these overlapping one another in concentric circles over the filling until you reach the center of the tart.
Brush the agave syrup over the apples, if desired.
Bake the tart on the bottom rack of the oven for 15 to 20 minutes. Shield the crust with foil or a pie shield and transfer the tart to the middle rack of the oven to bake for another 5 to 10 minutes, until golden around the edges and the apples on top are beginning to caramelize.
Remove the tart from the oven, and let it cool for at least 15 minutes before serving.
Store any leftovers in the refrigerator, well wrapped, for several days. Freeze for longer storage.
