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.
Gluten-Free Apple Tarts w/ Coconut Whipped Cream
By September 19, 2013Published:
- Yield: 6 Tarlets
Vegan & gluten-free apple tartlets with coconut vanilla whipped cream.
- 1 CAN Full-fat Coconut Milk Refrigerated Over-night
- 2 TBSP Vegan Powdered Sugar
- 1 Vanilla Bean
- Coconut Oil For greasing
- 1 CUP Gluten-Free Oats
- 1 CUP Dates Chopped
- 1 TBSP Maple Syrup
- 1 LRG Apple Diced in small pieces
- 1 TBSP Vegan Butter
- 1 TBSP Vegan Brown Sugar
- 1 TSP Cinnamon
- 1/2 TSP Nutmeg
- Carefully open the can of coconut milk and spoon out the solidified part into a large bowl, trying not too get too much liquid with it (you can save that for other recipes).
- Slice the vanilla bean down the middle with a sharp knife and carefully scrape out the seeds and add them to the bowl along with the powdered sugar.
- Using a hand or stand mixer, beat until fluffy, about 2-3 minutes. Cover and place in the fridge to set while you make the tartlets.
- Preheat oven to 350° and lightly grease a 6 count cupcake pan with coconut oil or any other non-stick product you prefer.
- In a food processor combine the oats, dates and maple syrup and blend until you get a dough sticky enough hold together. Stopping to scrape the sides as needed. It will be a bit chunky, not like a normal dough.
- Take about 2 TBSP of the dough and press it into one of the cupcake molds. Using your hands or the bottom of a small glass, form the dough into a cup shape (see pic above). Repeat until all the dough is gone, should make 6 crusts.
- In a small pan melt butter over medium heat, add in brown sugar & spices to form a glaze, then add in diced apples. Cook for 5-6 minutes until they begin to get tender. Remove from heat.
- Spoon apple mixture into the crusts, filling them to the top and bake for 10-12 minutes, keeping your eye on he crust so it doesn't burn.
- Transfer a couple heaping spoonfuls of whipped cream into a pastry bag or ziplock bag with the corner cut off and pipe a dollop onto the top of each tartlet.