Apple Honey Tartlets

It's the beginning of September and it's hard to process that kids are back to school and lazy mornings are coming to an end. Scratch that, I'm cool with this.

BUT it is hard to process that Rosh Hashanah is around the corner! For those who don't know, Rosh Hashanah is the mark of the Jewish New Year. This year, it falls on the earlier side of the calendar year, and I have to GET TO PLANNING our menu.

I was brain storming different dessert ideas, and decided to try out a recipe for an Apple Honey Tartlets. The Tartlet crust is really what makes this thing soar. I made two variations; one with homemade pecan butter (the recipe can be found on my site), and one without. The pecan butter adds a layer of texture which my daughter and I really liked. 

Here's how I made them, they're pareve (no dairy products so can be eaten with a meat meal), and the crust is something you'll make OVER and OVER again.

*A note about the dough; if it's a little wet or sticky, add some more flour or powdered sugar.

Apple Honey Tartlets

Makes about 6 tartlets

Shopping List

  • 1 granny smith apple, thinly sliced
  • 2-4 tbsp honey
  • 2 tbsp powdered sugar + extra for dusting the rolling pin and rolling surface
  • 8 tbsp coconut oil + 2 tbsp coconut oil for the honey drizzle
  • 4 tbsp ice water
  • 1 tsp of cinnamon
  • 1/2 cup almond flour
  • 1/2 cup all purpose flour + extra for dusting the rolling pin and rolling surface
  • 1 tsp of sea salt
  • 1-2 tsp of sugar
  • Pecan Butter, if desired 

Method

To make the dough, using your hands, combine the flour, salt, sugar, and 8 tablespoons of coconut oil together in a bowl. Add in the ice water tablespoon by tablespoon.  The mixture may be a little wet, you'll add more flour when you're rolling the dough out. Place dough in the fridge for 30 minutes.

Preheat oven to 350 degrees.

Slice the apples. In a saut√© pan over medium low heat place 2 tablespoons of coconut oil. Add in the honey (I used about 3 tbsp). Whisk this together and sprinkle in the powdered sugar and continue to whisk until smooth. Add the apple slices to the pan and remove from the heat.

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Remove your dough from the fridge. On your rolling surface and rolling pin, sprinkle some flour (and powdered sugar if you'd like) so the dough doesn't stick. You may need to re-flour a couple of times. Roll the dough (you may need to flip it a few times and re roll, and repeat). When the dough looks about 1/4" thick or so, using your tartlet tins or a 4" cutter, cut the dough. 

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Spray some non stick spray in the tins (I do this just in case, I'm pretty sure you'll be fine not doing it). Place the dough in the tins, and then place three slices of apples plus some of the drizzle you made on top. If you're not using the pecan butter, you're done. If you are, take your pecan butter out and place a few dollups on each tartlet. Place all tartlet tins on a baking sheet. Place the baking sheet with the prepared tins in the oven for 10 minutes, then rotate the pan and allow to cook for 10-15 more. The crust will be golden brown. Remove from the oven and allow to cool for 5-10 minutes and then remove from the tartlet tins.

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Serve either warm or room temperature and enjoy!

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