Vegan, Gluten Free, No Refined Sugar
Makes about 6 servings
Prep Time: 20 minutes, plus 25 minutes baking time
Sometimes I have a craving for something sweet. One of these personal spiced apple tarts is the perfect size (sometimes I have two!) for satisfying that craving. Great thing is, there is no sugar or gluten and my recipe is completely plant based. This recipe can be put together quickly an is great for a spur of the moment, freshly baked dessert.
For this recipe, I used Granny Smith apples. You can use whatever type of apple you prefer. I like the tart flavor of granny smith. It works well in this apple tart. The sage pie crust recipe used here is a staple crust for me. I use it in savory as well as sweet applications and it works great. The slightly sage-y flavor works fantastic with the apple tart filling. The sage pie crust recipe is found here.
This recipe makes enough for a six cup muffin tin. You can double it if you want to make a dozen tarts. It also pairs well with mango sorbet or dairy free vanilla ice cream, especially when it is just out of the oven. Yum! And, your house will smell fantastic while these apple tarts are baking.
Ingredients Needed for Personal Spiced Apple Tarts
4 Granny Smith apples (or apples of preference) peeled, cored and cut into bite-sized chunks
2 TBS Yakon Syrup
2 TBS Agave Syrup
1 TBS Pumpkin Pie Spice
1 TBS Arrowroot Starch
1/4 cup water
1 Sage Pie Crust (recipe here)
How to Prepare Personal Spiced Apple Tarts
Preheat oven to 350 degrees
- Combine the apple chunks, Yukon syrup, agave syrup and pumpkin pie spice into a large bowl
- Mix these ingredients together until the apples are well coated
- In a separate small bowl, mix the arrowroot starch with the water until smooth
- Pour the arrowroot starch mixture over the apple mixture and stir until all combined together
- Set the apple filling aside while you prep the muffin tins
Break off six equal pieces of the Sage pie crust
Roll each piece into a ball and place it into one of the muffin tin openings
Using your fingers, flatten the dough into the bottom of the muffin tin to coat the entire opening
Repeat for all 6 openings
Fill each crust-lined tin with the apple mixture evenly
Bake the apple tarts in the preheated oven for about 25 minutes
The crust should be firm and the apples soft
Remove from the oven and let sit 5 minutes or so before attempting to remove them from the tins
Enjoy with some dairy free ice cream or sorbet of choice!