Are you getting sick of all my apple recipes yet?! Well today is the second to last one. I capped it at four total, so next week will be the very last apple themed recipe for the year – I know, I’m sad too. Hopefully you’ve all enjoyed this little series of content. If apples aren’t your thing, as always you can use that search bar on my page to look up recipes using whatever you’re craving most. Maybe pumpkin?
These mini tarts are super rustic, as in you don’t need to invest much time into making them perfect because that’s the beauty of the final product. A rough crust, rough chopped filling and that’s about it. I did however decide to add some coconut whip and a sprinkle of pumpkin spice upon serving. I also did a few with a scoop of dairy-free vanilla bean ice cream and a drizzle of some apple cider syrup which was my favorite combo! These of course will be heavenly with or without any extra toppings though.
Wishing you and yours a very Happy Halloween! Stay safe and be sure to keep warm. Here’s to lovely, cool weather and a fast approaching holiday season I cannot wait for. I’m so ready for all the comfort foods and spiced desserts!
Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Rustic Buckwheat Crust Apple Tartlets
Yield 12 servings
- 1 cup Buckwheat Flour
- ½ cup Vitacost Coconut Flour
- 4 tbsp Vitacost Maple Syrup
- 2 tbsp Ground Flax Meal
- 5-6 tbsp Water, as needed
- Pulse crust ingredients in a food processor to combine, adding water as needed until a dough forms. Let rest for 10 minutes.
- Peel and cut apples into a fine dice. You can leave the peel on to save time.
- Transfer to a small saucepan and add the sugar, cider, lemon juice and spice.
- Bring to medium low heat and cook down for about 10-12 minutes, stirring occasionally.
- Using a small tart pan, fill each one with 1 ½ tbsps of the crust mixture. Gently press it into place evenly on the bottom and about ¼ inch up the sides. I found using parchment or wet/oiled fingers helps best for this step.
- Transfer to a preheated oven and bake at 400 degrees F. for 6 minutes.
- Remove crusts from the oven and fill each crust with about 1 ½ tbsp of filling.
- Transfer back to the oven for an additional 10 minutes.
- Remove and let cool slightly before serving.
For size reference, this is the mini tart pan I used.