The first apples have appeared and I am so in love! As luck would have it, my parents had the foresight to plant an amazing fruit orchard near their home in Redland, Oregon many years ago. Now, it is a mature orchard which yields a lot of apples, pears and plums every year. I feel so fortunate to share in the bounty.
Every year in July or August the Transparent apple tree is the first to produce ripe apples. These apples are fairly tart and make great applesauce. They are very small, bright yellow apples that need to be cooked quickly. They are good to eat as well, but a bit too tart for most- except for me! I love tart apples, lemons, anything with a tart-kick!
These tarts are so cute, so pretty and also so delicious!!! I invite you to discover how amazing these tarts are by trying this recipe for yourself.
You may also just make the apple butter for spreading on muffins & more, or make the crumble for topping your fruit in the morning. All three parts of this recipe may be used for other purposes, but all in all, it is simply delicious!
Enjoy!! These are made with honey and coconut sugar. There is only a tiny bit of organic granulated sugar in the tart dough.
Honey Cinnamon Apple Butter Crumble Topped Mini Tarts:
Recipe makes 12 mini tarts
4 cups applesauce- unsweetened (tart/homemade/organic is best)
1/2 cup raw honey
2 teaspoons cinnamon
Combine all of the ingredients and cook and stir over low heat until thoroughly combined. You may add more honey if desired. I cooked this mixture for a little over an hour to really cook it down. It will be thick enough on its own to be the tart filling.
1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend (I like Bob's Red Mill or Namaste all purpose gf flour mix)
1 tablespoon organic sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons coconut oil (heaping tablespoons)
1 large egg
2 teaspoons lemon juice
Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal.
In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice.
Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together.
Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Cut out circles with a 3" or so circle cutter and place in a tart pan. Push down each circle to form a tart shell with your fingers. You will have 12 tart shells. Put the tart shells into the freezer for about 20-30 minutes before baking.
Brown Rice Flour Blend:
6 cups brown rice flour
2 cups arrowroot starch (or potato flour)
1 cup tapioca flour
Mix together in a bowl with a wire whisk. You will have extra for another baking project later.
1/2 cup gluten free flour mix
1/2 cup gluten free oats
1/4 cup coconut sugar
1 teaspoon cinnamon
3 tablespoons coconut oil, melted
Mix together this mixture in a bowl. Store in the refrigerator until needed for topping the tarts. You will have a little extra left for topping your yogurt or fruit.
Heat the oven to 350F.
1. Fill each tart shell with 2-3 tablespoons of the apple butter- fill them well.
2. Sprinkle the crumble topping on top of each tart.
3. Bake the tarts for 15-20 minutes or until the tarts and crumble topping is golden brown.
Let cool slightly and enjoy! These make a delicious accompaniment to tea!