And when I say simple, I mean simple. This tart begins with a press-in crust, then apples are displayed on top in their raw state, followed by a spiced maple syrup glaze. For a dairy-free version, replace the butter with coconut oil.
Preheat the oven to 350F. Grind the oats in a food processor or blender until a fine flour forms. Pour the oat flour into a bowl and add the walnuts to the processor. Process until finely ground (stop before it becomes walnut butter!). Add the walnut flour to the bowl. Stir in the brown sugar and salt, then add the melted butter. Mix until the butter is fully incorporated, then gather the crust into a ball. Using wet hands, press the crust into the bottom and up the sides of a 9-inch regular pie pan or tart pan. Bake for 10 minutes.
Arrange the apples in concentric circles on the bottom of the baked crust. In a small bowl, whisk together the maple syrup, cinnamon, and nutmeg, then drizzle the spiced syrup all over the apples. Dot the top of the apples evenly with the butter.
Bake the tart for 20 minutes. Test an apple for tenderness; if it isn’t easily pierced by a sharp knife, continue baking for another 5-10 minutes, until the apples are tender (but not falling apart). If the crust begins to burn, cover the edges with foil. Let stand for 10 minutes before slicing and serving. Top with a little freshly-whipped cream (or coconut whip) and enjoy!