The season is here and orchards are dropping apples like flies. Lucky for all of us, we get to eat, cook and bake with these lovely gifts of nature. I love to create easy and quick recipes. These Paleo Apple Tarts are a winner, as they are both easy and quick to prepare and bake. The choice of your apple will determine how sweet the tarts come out. If you have questions, always be sure to ask the person working in the produce section. They should know their domain and also give you suggestions.

Another key point I really like about this recipe is the “plan ahead” that CAN be considered when planning for guests or a family meal. I can do all the prep, and have them all ready to pop right in the oven the next night after work or when guests are coming over. I love planning them to come out nice and hot and having that apple pie aroma in the air making everyone salivate! That is one element I love to create in the holiday season; fill the air with all the subtle scents and aromas that are tradition to the holidays, and these ingredients do tend to mingle in the air adding an element to the meaning of the word “gathering”.

Just out of the oven… amazing aroma!

I hope you enjoy this extremely easy and oh so rewarding recipe as much as my family does. And please do send me an email at my contact page to let me know how your tarts turn out! I always love to hear from you.

Paleo Apple Tarts

• Author: Tina Turbin

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Description

One thing I really like about this recipe is the “plan ahead” that CAN be considered when planning for guests or a family meal. I can do all the prep, and have them all ready to pop right in the oven the next night after work or when guests are coming over. I love planning them to come out nice and hot and having that apple pie aroma in the air.

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Ingredients

Scale 1x2x3x

• NUTTY CRUNCHY CRUST
• 1 cup walnuts or pecans, chopped fine (but not powdery) – use one type of nut or 1/2 and 1/2
• 2/3 cup pitted, packed medjool dates
• OPTIONAL: pinch of powdered vanilla
• FILLING
• 4 sweet apples such as Honey Crisp or Fuji, cored, peeled and thinly sliced in food processor
• ¼ cup maple syrup (honey is acceptable but not ideal)
• 3 tablespoons cinnamon
• ½ teaspoon vanilla paste, or extract
• 1 pinch of salt

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Instructions

1. NUTTY CRUNCHY CRUST
2. Preheat oven to 350F degrees.
3. Grind all ingredients together in a food processor.
4. Add drops of water if the mixture is too crumbly.
5. Press mixture into your tart pan(s) or pie dish to form a nice 1/8 – ¼ inch thick crust.
6. Bake in preheated oven for 10 minutes.
7. Remove and let cool.
8. FILLING AND ASSEMBLY
9. Preheat oven to 350F degrees.
10. Gently stir your apples, syrup, cinnamon, vanilla paste and salt together.
11. Transfer the mixture to your cooled pie crust or mini tart crusts.
12. Cover lightly with foil and place on the middle rack of your oven.
13. Bake mini or full-size tarts/pie for 14-20 minutes or until mixture is slightly bubbling.
14. Remove foil and bake until hot, approximately 6-8 more minutes.
15. Enjoy!

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Notes

Tastes delicious when served hot with my Paleo Vanilla Bean Ice Cream.

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.