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Apple Pinto Tart

Dish Type: Sneaky-Healthy Desserts


  • 5 Apples
  • 1/3 cup Demerara Sugar
  • 1 tbs Lemon Juice
  • 3 tbs Arrowroot
  • 1/4 tsp freshly grated Nutmeg
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 2 tsp Ground Flaxseed
  • 2 tsp Egg Replacer
  • 1/4 cup warm Water
  • 1.5 cups Pinto Beans
  • 2 tbs Walnut Oil
  • 2 tbs Pure Maple Syrup
  • 1/2 cup Oats
  • 1/2 cup Chopped Walnuts


If using dry beans, soak overnight.  Rinse and simmer for about 1 hr or until soft.  If using canned beans, rinse thoroughly to remove saltiness.

Preheat oven to 375.

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.

Meanwhile, mix the ground flax and egg replacer with the warm water to thicken.  Set aside.

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 (I just use Pam.)  Bake for 25 minutes, rotating it around about half way through.

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 kinda look like half moons.  Cut about 4-5 of these slices in half to use as the center of the rosette.

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.  Bake for 30 minutes more, rotating once.  Cool thoroughly before slicing.

Inspired by the Idaho Bean Commission.

Read the blog post where this recipe originally appeared: Vegan Apple Tart with Pinto Beans

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