Description
This recipe is really easy, quick and rewarding. You can add any fruit to it that your heart desires. You can even add berries mid the baking if you do not mind the color oozing a bit all over. All up to you and your creative desires.
Ingredients
- CRUNCHY CRUST
- 1 cup walnuts or pecans, chopped fine, but not powdery (you can use one type of nut or ½ and ½)
- 2/3 cup pitted, packed Medjool dates
- OPTIONAL: pinch of powdered vanilla or vanilla paste
- FILLING
- 4 sweet apples (such as Honey Crisp or Fuji apples) cored, peeled and thinly sliced in a food processor
- ¼ cup maple syrup
- 3 tablespoons cinnamon
- ½ teaspoon vanilla paste
- ½ cup dried Bing cherries, or fruit of your choice (read above)
Instructions
- CRUNCHY CRUST
- Preheat oven to 350F degrees.
- Grind all ingredients together in a food processor.
- Add drops of water if the mixture is too crumbly.
- Press mixture into your tart pan(s) or pie dish to form a nice 1/8 – ¼ inch thick crust.
- Bake in preheated oven for 10 minutes.
- Remove and let cool.
- FILLING AND ASSEMBLY
- Preheat oven to 325F degrees.
- Gently stir your apples, syrup, cinnamon and vanilla paste together.
- Transfer the mixture to your cooled pie crust or mini tart crusts.
- Cover lightly with foil and place on the middle rack of your oven.
- Bake mini or full-size tarts/pie for 14-20 minutes or until mixture is slightly bubbling.
- Remove foil and top with your cherries if desired or fruit of your choice.
- Bake for another 5 minutes.
- Serve hot or cold with my Paleo Vanilla Bean Ice Cream.
- Enjoy!
