Preview
Mini Apple Tarts
10 min
Prep Time15 min
Cook Time25 min
Total TimeWith an almond-flour tart base and a delicious cinnamon apple filling, these mini apple tarts are free from gluten, dairy and sugar. Easy to make, healthy and delicious, they are perfect for breakfast, snack or dessert!
Ingredients (8 servings)
MetricImperial
Tart shells
168g almond flour
1 egg
1.5 tbsp monk fruit erythritol sweetener
1.5 tbsp coconut oil
1/2 tsp baking powder
1/2 tsp cinnamon
-Pinch of salt
Apple filling
2 apples
3 tbsp water
1 tsp coconut oil
1 tsp cornstarch
2 tbsp monk fruit erythritol sweetener
1 tsp ground cinnamon
Make the tart shells
- Preheat oven to 320°F / 160°C and lightly grease a muffin tin with coconut oil.
- In a large mixing bowl, mix all the crust ingredients until combined.
- Divide dough into 8 equal portions. Roll each into a ball and flatten into a circle that is big enough to cover the bottom and the walls of the muffin tin. Transfer and gently press into the wells of the muffin tin.
- Using a fork, poke holes all over the bottom of the dough.
- Bake for 15 minutes or until golden brown.
- Remove from oven and let cool completely.
Make the filling and assemble
- Small dice apples.
- Combine diced apple with the rest of the filling ingredients in a large microwave-safe bowl.
- Cover and microwave on high for 4 minutes, pausing every minute to stir. Let cool slightly.
- When ready to serve, spoon apple filling into each tart shell. Serve immediately. Enjoy!
Notes
- These mini apple tarts taste best when freshly assembled. If you want to make ahead, simply store the tart shells and the fillings separately, and only assemble when ready to serve.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- For vegans, the egg may be substituted with a flax egg (combine 1 tbsp ground flaxseed with 3 tbsp water in a bowl, and allow to sit for 5 minutes before using).
Enlarged Image
Enlarged Image
Enlarged Image