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Recipe by:Amy Lyons
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Mini Apple Caramel Tartlettes
Prep:15minTotal:30minServes:2
Ingredients
Filling
- 1honeycrisp apple(or other tart sweet apple, sliced into small 1/2 inch pieces)
- 2Tbspcoconut nectar(raw, or maple syrup)
- 1/8tspsea salt
- 1lemon juice
- 1/2tspvanilla extract(pure)
- 1/4cupcranberries(dried)
Topping
- 2Tbsppecans(chopped)
- 2Tbsppecan butter(raw)
- 1Tbspcoconut nectar(raw, or maple syrup)
- pinch of sea salt
- filtered water(as needed)
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For the crust
- Combine all ingredients in a food processor and process until finely ground and sticking together when squeezed (if it is not sticking, add add a few tsp filtered water).
- Press into the bottoms and up the sides of 2-4 inch removable bottom tart pans. Set aside in the refrigerator.
To make the filling
- Toss the apples with the coconut nectar, and spread out on a lined dehydrator tray.
- Dehydrate for about 4 hours, until softened. Toss with the other filling ingredients, and spoon into the prepared crusts.
For the caramel drizzle
- Sprinkle the tarts with pecans. Whisk togehter the pecan butter, coconut nectar, sea salt, and enough water to form a “caramel” sauce that is thin enough to drizzle, but still a little thick.
- Drizzle over the tarts, and serve!
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Ingredients
Filling
Topping
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For the crust
To make the filling
For the caramel drizzle
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Directions
For the crust
To make the filling
For the caramel drizzle
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Notes
