A comforting mini treat perfect for holiday sharing
Prep and Bake Time: 45-60 minutes
Makes: 12 tarts
If you can find and want to use pre-made tart shells, go for it!
Otherwise, find the ingredients below to make your own;
1 cup flour – I use all purpose, but use what you have or substitute a gluten free blend if needed
½ cup cold plant-based butter or shortening
¼ cup of ice water
2 cups chopped apples, peeled and cored – I used honeycrisp
½ cup sugar
Pinch of salt
1-2 tbsp corn starch
1 tsp vanilla
½ tbsp ground cinnamon
1-2 tbsp freshly grated ginger or ½ tsp powdered ginger
1 ½ tbsp plant-based butter
½ cup plant-based butter
1 cup all purpose flour or substitute a gluten free blend if needed
2/3 cup brown or coconut sugar
1/3 cup chopped walnuts
Pinch of cinnamon and ginger
Pinch of salt
Preheat oven to 450°F. If you are creating your own tart shells, follow the instructions below;
In a large mixing bowl, combine flour and plant-based butter. Using a pastry cutter, or 2 knives, or forks, slice through the butter incorporating or “cuts” it into the flour. When the mixture is well blended and no large lumps remain, slowly add the water, a tablespoon or 2 at a time, and continue mixing until a dough forms and the mixture is no longer crumbly. Form the dough into a ball and wrap in a clean tea towel and refrigerate while you make your filling (see below). When you are ready, roll the dough out using a rolling pin on a floured surface. Cut the dough into rounds use a cutter, drinking glass, or other round template. Form the dough into a tart shell using aluminum tart cases or a shallow tart or muffin tin.
In a small bowl combine the topping ingredients by blending together with a fork until the butter is incorporated and no large lumps remain.
In a high-sided pan over medium heat, combine all of the filling ingredients, except for the apples. Whisk to combine and bring the mixture to a boil. Stir the mixture often to ensure there are no lumps. Add the apples and lower the heat so that the mixture continues to simmer. Allow the apples to cook in the syrup for 7-10 minutes until soft and remove from the heat.
Allow the filling to cool for a few minutes before spooning into the prepared tart shells. Top the mixture with the walnut crumble mixture.
Bake the tarts for 20-25 minutes and allow to cool for around 10 minutes before serving.
Serve alone or with a side of coconut whipped topping or plant-based ice cream.