Apple Pie Tartlets

4.8 from 17 reviews



For the crust

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


  1. Preheat oven to 350 degrees.
  2. Place pecans in a food processor and pulse until they have broken down into a flour consistency.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Then add honey, lemon juice, vanilla extract and cinnamon. Mix to combine then remove from heat.
  8. Place a tablespoons or so of the apple mixture into each cup. Repeat with all 14 mini muffins.
  9. Place in oven and bake for 25 minutes.
  10. Let cool before removing from tin.
  11. 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)
  12. Place a tablespoon of coconut whipped cream on top. Serve immediately.


*Yields 14 tartlets

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