Description
These delicious tarts are full of flavor and loaded with a punch from the apples and cherries plus the dark chocolate and the crust is so easy, believe me, not to mention this entire recipe. Be sure to serve these warm with my Paleo Coffee Ice Cream.
Ingredients
- NUT CRUST
- 1 cup walnuts or pecans, chopped fine (but not powdery) – you can 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 apples, cored, peeled and thinly sliced in a food processor
- 1 cup pitted Bing cherries or ½ cup semi-dried tart cherries of your choice
- ¼ cup maple syrup (or honey)
- 3 tablespoons cinnamon
- ½ teaspoon vanilla paste
- 1 pinch of salt
- 8–10 oz. 70-80% dark chocolate chips or pieces chopped up into pieces (around ¼ inch pieces)
Instructions
- NUT 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 pans 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
- Keep your oven temperature at 350F degrees.
- Gently stir your apples, bing cherries (see note about dried cherries below), syrup, cinnamon, vanilla paste and salt together.
- Transfer the mixture to your cooled pie crust or 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.
- Lower temperature to 300F.
- Remove foil and bake until hot, approximately 6 more minutes.
- Top with dark chocolate pieces (and semi-dried tart cherries).
- Bake for another 5 minutes.
- Serve hot with my Paleo Coffee Ice Cream.
- Enjoy!
