Pulse pecans in a food processor until everything is nicely combined and has the texture of gravel.

Beat the eggs in a bowl until well combined.

Pulse the eggs, coconut flour, and salt until thoroughly combined and forms a ball.

Grease a 9-inch pan.

Press crust evenly onto bottom and the sides of the pan using your hands. Set aside and begin adding filling.

Peel, core, and cut in 1/8 inch slices (mine are never exact)

In a large bowl, evenly coat all your apple slices in cinnamon, lemon juice, and arrowroot.

Fan out your apples in a circle onto the uncooked crust starting from the outside in.

Continue the same process until you run out of apples.

Cover tart with foil and bake at 350 degrees F for 45-70 minutes, or until juices are bubbling.

Remove the foil and bake an additional 5-10 minutes, so it gets that nice brown color and the crust is a bit toasted.

You can serve this with homemade whip cream, fresh yogurt, or on its own. Enjoy!