Dairy free apple tart

For the Crust:

Almond Flour 3 C / 300g
Castor Sugar ½ C / 120g
Fine Salt 1 t 
Free range egg 1 whole 
Coconut Oil 3 T

For the Filling:

Coconut Oil 3 T
Castor Sugar ¾ C /180 g
Almond Flour 1¼ C /120 g
Vanilla Extract 1 t
Almond Extract 1 t 
Potato Flour ¼ C / 30 g
Free range eggs 2 whole
Granny smith apples 5
Top Red Apples 5
Honey 3 T, for drizzling 

Preheat the oven to 180 C.

1. Grease a 20cm cake tin or pie dish, and line the bottom with baking paper.
2. To make the crust mix all the ingredients together in a stand mixer until well combined.
3. Spoon into the baking tin and using a little flour on your hands, mould the batter around the dish, so the almond pastry is about half a cm thick all the way around and up the sides. 
4. Lightly spray the surface of the batter with baking spray. Lay a piece of baking paper over the prepared batter and fill the baking paper with baking beads, dried beans or rice making sure to fill to the top level of the pastry.  Blind bake the crust for 15-20 minutes until lightly golden and just set. 
5. Allow to cool completely before removing the baking paper and baking beads.
6. To make the frangipane filling add all the ingredients to a stand mixer and beat until they are well combined. Pour the mixture into the cooled crust.
7. Slice the cheeks off of all the apples and thinly slice. Arrange the apples in the desired pattern, alternating the red and green, and fanning the slices out, sticking them into the frangipane mixture. 
8. Drizzle the apple slices with honey and bake for 20-30 minutes until the frangipane mixture is golden brown and the apples are slightly caramelized. 
9. Serve with extra honey and toasted almonds.