We recently partnered with Elana from Elana’s Pantry to give away a full set of her amazing cookbooks! If you don’t know her, she’s a NY Times best-selling author who’s mastered the art of gluten-free baking (hello cupcakes!)—and infusing just about every bite with mindful nutrition. Check out her Instagram feed for so much healthy inspiration, or find her cookbooks on Amazon.

She was kind enough to share this fabulous recipe for this Thanksgiving-ready dessert from her latest book, Paleo Cooking from Elana’s Pantry (published by Random House). So start chopping and get ready to indulge!

2 cups blanched almond flour
½ teaspoon sea salt
¼ cup coconut oil, at room temperature
¼ teaspoon vanilla crème stevia

6 large apples, peeled, cored, and cut into ¼ inch slices
1 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder
1 tablespoon cinnamon

Preheat oven to 350°F. Place eight 1-cup wide mouth Mason jars on a large baking sheet.

To make the crust:

Pulse together the almond flour and salt in a food processor. Add the coconut oil and stevia and pulse until the mixture forms a ball. Transfer the dough to a piece of parchment paper and place in the freezer for 20 minutes.

To make the filling:

Place the apples, apple juice, lemon juice, arrowroot powder and cinnamon in a large bowl, and toss to combine. Transfer the apples to the Mason jars so that each one is overfull. Divide the remaining juice from the bottom of the bowl between the jars.

Remove the dough from the freezer, place between 2 pieces of parchment paper generously dusted with almond flour, and roll out the dough to ¼ inch think. Remove the top sheet of parchment. Using the top of a wide-mouth Mason jar, cut out 8 circles of dough and place one on top of each apple-filled jar.

Bake for 40–50 minutes, until the juices are bubbling and the crust is golden brown. Serve the tartlets hot out of the oven, and enjoy!