While I often think of tarts as a dessert item, I love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.
Spiralized Fruit Tarts
- Cooking and Prep: 50 m
- Serves: 6
Prepare the Fruit Tarts
In food processor, combine dates and walnuts; process until crumbly and sticky. Add a pinch of salt and one tablespoon (15 milliliters) agave nectar; process until dough forms a ball.
Prepare a six-cup muffin pan. Line each cup with plastic wrap.
Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust. Refrigerate.
Using a spiralizer, cut apples into thin strands.
In a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice. Let stand for 30 minutes or until apples are softened to desired consistency.
Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.
• Substitute firm pears (such as green or red Anjou) for the apples. Or use a combination of apples and pears. You will need four fruits total.
• In place of the muffin pan, you can use four, three- by one-inch (seven and 1/2- by two and 1/2-centimeter) mini tartlet pans. Divide the dough into four equal pieces and press one piece into the bottom and all the way up the sides of each tartlet pan.
Text and photo from 150 Best Spiralizer Recipes by Marilyn Haugen and Jennifer Williams. Text copyright © 2012 Marilyn Haugen. Photographs by Colin Erricson. Published by Robert Rose, Inc. Reproduced by arrangement with the Publisher. All rights reserved.