Rustic Buckwheat Crust Apple Tartlets




Yield 12 servings





  1. Pulse crust ingredients in a food processor to combine, adding water as needed until a dough forms. Let rest for 10 minutes.
  2. Peel and cut apples into a fine dice. You can leave the peel on to save time.
  3. Transfer to a small saucepan and add the sugar, cider, lemon juice and spice.
  4. Bring to medium low heat and cook down for about 10-12 minutes, stirring occasionally.
  5. 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.
  6. Transfer to a preheated oven and bake at 400 degrees F. for 6 minutes.
  7. Remove crusts from the oven and fill each crust with about 1 ½ tbsp of filling.
  8. Transfer back to the oven for an additional 10 minutes.
  9. Remove and let cool slightly before serving.


For size reference, this is the mini tart pan I used.

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Recipe by The Plant Philosophy at