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Apple-Pinto Tart

Apple-Pinto Tart
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WebMD Recipe from

  • 1/3 cup
    demerara sugar
  • 1 tablespoon
    lemon juice
  • 3 tablespoons
  • 1/4 teaspoon
    freshly grated nutmeg
  • 1/4 teaspoon
  • 1/2 teaspoon
  • 2 teaspoons
    ground flaxseed
  • 2 teaspoons
    egg replacer
  • 1/4 cup
    warm water
  • 1/2 cups
    pinto beans
  • 2 tablespoons
    walnut oil
  • 2 tablespoons
    pure maple syrup
  • 1/2 cup
  • 1/2 cup
    chopped walnuts
  • apples
  1. If using dry beans, soak overnight. Rinse and simmer for about 1 hour or until soft. If using canned beans, rinse thoroughly to remove saltiness.
  2. Preheat oven to 375°F.
  3. Peel and dice 3 of the apples. Mix the diced apples, lemon juice, arrowroot, spices and salt and let sit for at least 10 minutes.
  4. Meanwhile, mix the ground flax and egg replacer with the warm water to thicken. Set aside.
  5. In a separate bowl, mash the beans roughly with a pastry cutter until they measure 1 cup. Add the flax mixture and beat well to further break down beans. Add the walnut oil and maple syrup. Add apple mixture. Stir in walnuts and oats. Pour mixture into greased pie plate. Bake for 25 minutes, rotating it around about half way through.
  6. While the tart is in the oven, slice the other two apples into quadrants. You don't have to peel them; the skin looks pretty as decoration. Remove the seeds, then slice each wedge lengthwise into very thin pieces. They should kind of look like half moons. Cut about 4-5 of these slices in half to use as the center of the rosette.
  7. After 25 minutes remove the tart from the oven and place on rack. Carefully arrange the apple slices in a circle around the perimeter of the pie pan using an overlapping pattern. Push down slightly to secure. Make another circle of apple slices, overlapping the outside circle. Continue arranging the apple slices in this pattern, switching to the smaller pieces as you reach the center. Stand the smaller pieces at more of an angle to resemble a rose. It's not rocket science, so if you prefer to arrange the apples into a pinwheel or even a smiley face, go for it. Return tart to the oven and lower temperature to 350°F. Bake for 30 minutes more, rotating once. Cool thoroughly before slicing.
Nutritional Information

Makes: 6 servings
  • Calories247
  • Carbohydrates42.8 g
    • Dietary fiber4.9 g
  • Cholesterol7 mg
  • Fat8.5 g
    • Saturated fat0.9 g
  • Sodium231 mg
  • Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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