At RMFR we are always down to collaborate with fellow bloggers, especially talented individuals that’re cooking (and baking) their own original recipes that we can seamlessly recreate in the comfort of our own homes. So it feels oh-so natural to link up with Stephanie Lodge–competitive athlete, nutritional consultant, recipe developer and writer of The Athlete’s Kitchen, a site that dedicates it’s content “to all things health and wellness.”

Originally from Philadelphia, Lodge made the move to Colorado, just over a year and a half ago, after falling hard for our unmistakably scenic views.

A familiar love story we know all too well sister.

Now she says she “can’t imagine living anywhere else,” and that her “ultimate passion is to help people learn how to properly fuel their bodies, all while supporting local farmers and ranchers.”

Keeping it Colorado, we dig it.

With her mission statement in mind, Lodge shares her simple, gluten-free French Apple Tart recipe that she tell us “is exactly what you need to kick start your fall baking. Not to mention, it’ll make a pretty centerpiece for your upcoming autumn dinner gathering!” 

We think Lodge would agree: “An apple a day keeps the doctor away.”

French Apple Tart: The Athlete’s Kitchen

Warm up those ovens and sprinkle on the flavors of fall.

“Knowing there would be gluten-intolerant guests at dinner, led me to my first step which was finding a nice gluten-free pie crust,” says Lodge. “I’m not a huge fan of gluten-free products, depending on what all is put in them — but, ya girl was determined to make this damn tart.” 


  • 4 Granny Smith Apples
  • Organic Peach Preserves
  • Cage-free Eggs
  • Unsalted Butter
  • Coconut Sugar
  • Coconut Flour 


  1. Preheat the oven to 400 degrees.
  2. Lay parchment paper out on the counter and coat it with coconut flour.
  3. Get a roller out and coat it with coconut flour as well.
  4. Once the parchment paper and roller are coated, get your gluten-free dough out and roll it out flat.
  5. Once the dough is rolled out about 1/4 an inch thick, you can cut it into whatever shape — I just cleaned up the edges to make it into a rectangle.
  6. Place it in the fridge while you get to work on your apples.
  7. Once your apples are peeled and cored, cut them in half and then continue you cut them in slices.
  8. Get your dough out of the fridge and begin to place the apples in any arrangement you’d like.
  9. Top them off with coconut sugar and little 1 inch cubes of butter spread randomly over the apples. 
  10. Place on a baking sheet and bake for 40 minutes. 
  11. Once your apple tart is finished baking, pull it out right away to add an organic peach preserve glaze while it’s still warm (take a small bowl of peach preserves and put in the microwave for 30 seconds, then continue to glaze the apples for a finishing touch).

*All images courtesy of The Athlete’s Kitchen