It’s not quite Fall yet, and it doesn’t even feel remotely Fall-like in Southern California but I’ve been craving Fall flavors like crazy. It could be all the hubbub over the damn pumpkin flavored everything in stores and coffee shops right now (I have nothing against pumpkin, it just seems like overkill to me – much like shops putting up Christmas decorations before summer is even over). Anyhoo…back to Fall flavors.
I picked up some apples at the farmer’s market last weekend for another recipe and had a couple left over. Apples, cinnamon and vanilla are comforting Fall flavors to me. I tried to decide what I could make with them: a crisp, a pie, bake them whole…but finally chose to make little tartlets in homemade gluten-free crust with coconut vanilla whipped cream.
I’m a disaster when it comes to baking, usually, so this was an interesting task for me to take on. Honestly though, this year’s MoFo has really motivated me to be more creative and actually taught me a lot so my confidence has improved a bit.
I had the most fun forming my little crusts in the cupcake pan. Luckily, my glass from Vegan Beer & Food Fest was the perfect size to smoosh the dough into cup form. I now consider it a multi-purpose kitchen tool 🙂
An important thing to remember while making these tartlets is that the crust doesn’t need to cook for very long at all so it’s best to cook your apples a bit first. I did mine in a small pan over the stove. That way they will get soft and hot in the oven without being in there long enough to burn the crust.
This recipe makes 6 cupcake size tartlets, perfect for 2-3 people but it can easily be doubled to serve more*. I’m considering making a bunch for an upcoming party I’m having because they came out awesome! It was a splendid little taste of Fall with the cinnamon apple filling inside the sweet and chewy crust. I piped the whipped cream on when they were still warm so it melted into the filling – oh man, so good!
1 CUP Gluten-free Oats $.89
1 CUP Dates $.49
1 TBSP Maple Syrup $.49
1 LRG Apple $1.00
1 TBSP Vegan Butter $.15
1 TBSP Vegan Brown Sugar $.09
1 TSP Cinnamon $.06
1/2 TSP Nutmeg $.03
1 CAN Full-fat Coconut Milk $2.19
2 TBSP Vegan Powdered Sugar $.18
1 Vanilla Bean $2.00 (you can use 1 TSP organic vanilla extract instead to save $$)
Total $7.57 or $1.26 per tartlet
*The whipped cream recipe makes way more than you need for the 6 tartlets, so if you double the recipe for those, keep the whipped cream the same.