You will enjoy these delightful fruit tarts as a light and inviting dessert. But, while I often think of tarts as a dessert item, I also love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.
You will need a Food processor and a 6-cup muffin pan with the cups lined with plastic wrap. In place of the muffin pan, you can use four 3- by 1-inch (7.5 by 2.5 cm) mini tartlet pans. Divide the dough into four equal pieces and press one piece into the bottom and all the way up the sides of each tartlet pan.
Apples start to discolor very quickly, so if you are not using the strands immediately, either spray them lightly with lemon juice or cover them with a mixture of 2 cups (500 mL) water and 1 tbsp (15 mL) lemon juice. Drain before use.
Spiralized Fruit Tarts
- 6 pitted soft dates
- 2 cups raw walnut halves or pieces
- 1/4 tsp kosher salt divided
- 3 tbsp raw agave nectar divided
- 4 crisp tart apples (such as Cameo or Cortland), peeled, cored and ends cut flat
- 1/2 tsp ground cinnamon
- Pinch ground nutmeg
- 2 tsp freshly squeezed lemon juice
- In food processor, combine dates and walnuts; process until crumbly and sticky. Add a pinch of salt and 1 tbsp (15 mL) agave nectar; process until dough forms a ball.
- Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust. Refrigerate.
- Using a spiralizer, cut apples into thin strands.
- In a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice. Let stand for 30 minutes or until apples are softened to desired consistency.
- Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.
- Substitute firm pears (such as green or red Anjou) for the apples. Or use a combination of apples and pears. You will need 4 fruits total.