These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special—yet healthy—dessert to the next level.
Nutrition per serving may change if servings are adjusted.
1 cup chopped pitted dates
1 cup boiling water
1½ cups pecans, toasted and finely ground
1½ cups oat flour (see Tip)
⅓ cup melted butter
½ teaspoon salt
1 cup apple cider
3 medium apples, peeled and chopped
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon cornstarch
Preheat oven to 350°F. Coat a muffin pan with cooking spray.
Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes. Drain the dates, reserving ¼ cup soaking liquid. Place half the dates in a food processor (reserve the rest for the filling). Add pecans, oat flour, butter, salt and the reserved soaking liquid; pulse until combined. Firmly press 2 generous tablespoons of the mixture into the bottoms and up the sides of each muffin cup. Bake until set, but not browned, 10 to 12 minutes. Let cool in the pan on a wire rack for 15 minutes.
Meanwhile, place cider and the reserved dates in a blender or food processor; blend until mostly smooth. Transfer to a medium saucepan; add apples and cinnamon. Bring to a simmer over medium-high heat; reduce heat to maintain a simmer and cook, stirring often, until the apples are mostly tender, 12 to 15 minutes. Remove from heat; stir in vanilla and cornstarch.
Using about 2 tablespoons filling for each tart, divide the filling among the crusts. Bake until the crust is browned on the edges and the filling is hot, 12 to 15 minutes. Cool the tarts in the pan on a wire rack for at least 20 minutes. Run a sharp knife around the edges and remove the tarts from the pan.
To make ahead: Store tarts in a covered container at room temperature for up to 1 day.
Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
228 calories;15 g fat(4 g sat); 3 g fiber; 23 g carbohydrates; 3 g protein; 5 mcg folate; 13 mg cholesterol; 12 g sugars; 0 g added sugars; 186 IU vitamin A; 1 mg vitamin C; 27 mg calcium; 1 mg iron; 98 mg sodium; 185 mg potassium
This was very tasty. I actually cut it in half to try it first, next time I'll make full recipe in a tart pan. Very light, naturally sweet. I also used a combination of local apples Fuji and Golden Delicious.