This tart recipe is adapted from one of Matt Amsden's in his book RAWvolution. He does an amazing job with desserts! I took his large apple tart recipe and adapted it to make small bitesized tarts. Next time I will definitely be using small ramekins to put them in, but the paper muffin liners worked good enough.
Raw Apple Tartlets
(crust)
2 cups raw almonds
1/3 cup raw agave
(filling)
2 large, crisp apples
2 T raw agave
2 T sprouted ground flax (I use Sprout Revolution brand)
1 T lemon juice
1/2 t cinnamon
pinch nutmeg
pinch allspice
1/4 cup raisins
To make the crust, finely ground the almonds in a food processor. Add agave and pulse until it combines well. Press mixture into ramekins or paper muffin liners.
Raw Apple Tartlets
(crust)
2 cups raw almonds
1/3 cup raw agave
(filling)
2 large, crisp apples
2 T raw agave
2 T sprouted ground flax (I use Sprout Revolution brand)
1 T lemon juice
1/2 t cinnamon
pinch nutmeg
pinch allspice
1/4 cup raisins
To make the crust, finely ground the almonds in a food processor. Add agave and pulse until it combines well. Press mixture into ramekins or paper muffin liners.
For filling, core and chop apples. Add remaining ingredients and mix well. Scoop mixture into the crust and serve. I made approximately 20 tarts in the muffin tins.
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