Mini Apple Caramel Tartlettes

Name: Mini Apple Caramel Tartlettes
Prep time: 15 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2/3 cup pecan ((raw)); 2/3 cup buckwheat ((sprouted, dehydrated)); 1/2 cup dates ((soft, medjool, pitted)); 1/8 tsp sea salt; 1 honeycrisp apple ((or other tart sweet apple, sliced into small 1/2 inch pieces)); 2 Tbsp coconut nectar ((raw, or maple syrup)); 1/8 tsp sea salt; 1 lemon juice; 1/2 tsp vanilla extract ((pure)); 1/4 cup cranberries ((dried)); 2 Tbsp pecans ((chopped)); 2 Tbsp pecan butter ((raw)); 1 Tbsp coconut nectar ((raw, or maple syrup)); pinch of sea salt; filtered water ((as needed))

Posted on December 12, 2015 by Amy Lyons in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

‘Apple caramel’ are two words that just belong together. Just seeing them side by side, all snuggled up together and cozy, is enough to make one feel nostalgic warm fuzzies. Of course, caramel apples are the prototypical way to enjoy this star-crossed combination of flavors, but it is equally irresistible in pies, tarts, and crumbles. And this recipe lets you get that lovely experience raw!

One of the start pieces in these apple caramel tarts is the pecan crust. Something stupendous happens when pecans are sweetened. It’s ineffable, it’s magical, and it’s perfect for the holiday season. Or any other time, really! You can’t go wrong with a crust made from pecans.

Ingredients

Crust

2/3 cup pecan (raw)
2/3 cup buckwheat (sprouted, dehydrated)
1/2 cup dates (soft, medjool, pitted)
1/8 tsp sea salt

Filling

1 honeycrisp apple (or other tart sweet apple, sliced into small 1/2 inch pieces)
2 Tbsp coconut nectar (raw, or maple syrup)
1/8 tsp sea salt
1 lemon juice
1/2 tsp vanilla extract (pure)
1/4 cup cranberries (dried)

Topping

2 Tbsp pecans (chopped)
2 Tbsp pecan butter (raw)
1 Tbsp coconut nectar (raw, or maple syrup)
pinch of sea salt
filtered water (as needed)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

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!