The other day, this douche on instagram said that he likes my food (along with other blogger’s food) but he doesn’t like how we toot our own horn about how good the food tastes. So I’m going to try the opposite. Here goes nothing: ‘Hey guys! This recipe isn’t really that good. It just tastes like pretty good apple pie. Wait, I’m going a little too crazy here. It’s just ok. That’s why I’m sharing these recipes on my blog. Because they aren’t that good. Just ok.’ Did that make you excited about the recipe? Did that make your mouth water and make you super pumped about trying the recipe? Eff no it didn’t. What an idiot. This recipe was awesome. Tooting my own horn or not, it’s a delicious recipe that makes you feel like you’re eating a mini apple pie.
Toot toot.
It hasn’t even hit Thanksgiving and I’m already freaking out about Christmas. I am the worst, THE WORST Christmas shopper. I don’t know if I’m just not thoughtful, but I truly never know what to get my friends and family. I feel like when you’re an adult who works hard to earn your own money, you don’t really need many things. If you want something, you buy it. Which makes things much tougher for purchasing gifts. What makes things worse is that I have incredibly thoughtful friends. Who remember little things I say. I think I’m just a bad listener.
Speaking of my thoughtful friends: #137 why I love being home – Girls night. When I’m home, I get to have Monday watchingthevoiceandjudgingchristinasoutfits night. It’s just wonderful. When women say they aren’t really friends with girls, it means girls don’t really like them. Because all girls need girlfriends. I’m a much happier and way more sane human being when I have my girlfriends to hang out with. If you only hang out with dudes, then you probably need to pay for a shrink because girls listen to all your annoying issues that guys won’t even tough. Girls night is therapy night. Just facts of life. Oh, and chocolate night. Obviously.
Apple Pie Tartlets
- Yield: 7-14* 1x
Ingredients
For the crust
- 1 cup pecans
- 1 1/2 cups almond flour/meal (150 grams)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- pinch of salt
For the toppings
- 2 tablespoons butter (or coconut oil, if you prefer)
- 3 cups apples, cored and cubed (330 grams)
- 1 tablespoon apple cider (no sugar added)
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the whipped cream
- 1 (14 ounce) can full fat coconut milk, refrigerated overnight (if you can find canned Coconut Cream at the store – get that)
- 1 teaspoon vanilla extract
- 1 teaspoon honey
Instructions
- Preheat oven to 350 degrees.
- Place pecans in a food processor and pulse until they have broken down into a flour consistency.
- Add almond flour, coconut oil, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor).
- Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes.
- Using your thumbs and fingers, press the crust mixture down in the tin and up around the edges, creating a crevice for the apples to go in. Be sure not to break through the crust on the bottom. Repeat with all 14 muffins.
- Place a large pan over medium heat. Add butter (or coconut oil). Once butter has melted, add cubed apples and 1 tablespoon of apple cider. Let apples cook down for 8-10 minutes, until soft.
- Then add honey, lemon juice, vanilla extract and cinnamon. Mix to combine then remove from heat.
- Place a tablespoons or so of the apple mixture into each cup. Repeat with all 14 mini muffins.
- Place in oven and bake for 25 minutes.
- Let cool before removing from tin.
- In a bowl, add the coconut cream that sits on top of the coconut water and whip together vanilla extract and honey, using a fork until well combined. (leave behind the coconut water for shakes or whatever else)
- Place a tablespoon of coconut whipped cream on top. Serve immediately.
Notes
*Yields 14 tartlets
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Wondering what kind of almond flour you used, some recipes state blanched or “not the trader joes” kind…. Just wanting to try but either bobs red mill or Tj’s is all I have at the moment!
Thanks
Juli, what if you don’t have a food processor, what can you use instead to make these apple tartlets?
Thanks!!
a blender or just mix it by hand
Hi – did you peel your apples?
thanks!
I didn’t!
Toot toot, lady. These look amazeballs!
Hey! Do you think these would still be good made a day or two in advance? If so, what would be your storage suggestion? Thanks!
They are still good if u heat them back up in the oven
Holy cow that looks divine! I’m really glad to know that you have a new cookbook coming out soon; I’ve made and enjoyed all of the recipes in the other one.
As its nearly summer here in Australia, I replaced the apples with 1 mango and 2 nectarines, and it was magnificent. Can’t stop eating them….
Omg, about the gift buying thing? SO TRUE! I never know what to get anyone and I really wanna buy myself some Reebok leggings now, but I have to wait so that I can actually have someone “gift” them to me (aka. I drag them to the store and they pay for them instead of me. haha)
And the tartlets look totes delish!
HI, dying to try these but have had some epic fails in the grain free world. I asked above, do you need blanched almond flour or will any kind work?
THANKS!!!
i didn’t use blanched almond flour
Boo that man! Toot your own horn all day!