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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.
6 pitted soft dates
2 cups (500 milliliters) raw walnut halves or pieces
1/4 teaspoon (1 milliliter) Haddar Kosher Salt, divided
3 tablespoons (45 milliliters) raw agave nectar, divided
4 crisp, tart apples (such as Cameo or Cortland), peeled, cored and ends cut flat
1/2 teaspoon (2 milliliters) Gefen Ground Cinnamon
pinch of ground nutmeg
2 teaspoons (10 milliliters) freshly squeezed lemon juice
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.
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.
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