French Mini Apple Tarts Recipe
By Lena's Vegan Living
🔪Prep Time: 50 mins
👩🍳Cook Time: 20 mins
3 small apples I am using Gala
1 tbsp maple syrup
1 tsp apple pie spice homemade or store bought
1 tbsp lemon juice
MAPLE SYRUP GLAZE
¼ cup maple syrup
1 tsp apple pie spice
1 tbsp lemon juice
Pinch of Himalayan pink salt
¼ cup crushed roasted pecans
Mix all in a small pot and bring into a boil.
Reduce the heat and stir for about two minutes.
Take it off the heat and transfer to a small bowl or container. Set aside.
3 cups gluten free mix I use Bob’s Red Mill
¼ cup almond meal
¼ cup arrow root powder
1 ¼ cup cooled butter I use Earth Balance
1/3 cup maple syrup
2 tsp pure vanilla extract
3 – 4 tbsp ice cold water
2Wash and dry your apples well.
3Cut in half and slice into thin slices while removing the edges of each half and the core.
4In a bowl mix the slices with maple syrup and all the rest of ingredients.
5Cover with lid or plastic warp and set aside.
7Place all the dry ingredients and butter into a food processor and start pressing the pulse button.
8Add the maple syrup with vanilla and blend again, then gradually stat adding the cold water until you see farming a ball.
9Remove the dough and create nice ball.
10Shape the ball into about of 6inch long shape by roiling with your hands on the working surface.
11Divide into 3 equal pieces and cut each in half. Form 6 balls and place them in the centre of your tart pans.
12Press down the first one with your fingers making flat surface.
13Apply plastic wrap to and begin pressing down gently with glass while moving towards the edges, until you create rim about ¼ thick.
14Peal the plastic off and remove the excess dough that overlap the edge.
15Gently press down the edge with you your fingers to make it nice and smooth.
16Repeat until you have all six done.
17Preheat the oven to 350F.
18Pierce bottom of each tart with fork and start arranging apple slices into a fan pattern using about 11 to 12 slices folding second under first and so on.
19Bake for 20min and let cool down for about 15min before you remove them from the pans.
20Apply maple syrup glaze with brush, and top with roasted pecans.
21You may serve with vegan ice cream if you like.
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Batch Cooking Club
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.