Let me just start by saying I LOVE LOUISE and her husband Jeremy. I have had the pleasure of knowing them for a few years and every encounter is just full of love, laughter and smiles. They are just amazing people and I am so pleased to have them be a part of my life and now website. Louise is a creative machine in the kitchen and she took the time to share these with us. I hope you love these and take sometime to go say hi to her on her Facebook Page :)
My fiancé and I have been throwing a lot of dinner parties lately. And you know what that means?
A bunch of opportunities to show people that the way we eat is not only healthy and nutritious, but also yummy and awesome! Yup – I’m officially the crazy health-fiend among my friends, and it’s been that way for many years now.
When I’m trying to show people just how awesome Paleo is, I like to re-create at least one or two foods that I’m pretty sure they already think are delicious. And really, what’s more traditional and delicious than Apple Pie?
Quick side note: Did you know that Apple Pies originally had no sugar, and the pastry portion wasn’t meant to be eaten? Apple Pie was apparently way healthier way back in the day. And also, apples aren’t even native to North America, despite how “American” apple pie supposedly is. (Crabapples are native, but a Crabapple Pie? I don’t think so.)
Anyway, I think that some foods are best enjoyed in small bites, and these cute little apple tartlets are simply amazing. What's even better is that they're way easier to make than an entire apple pie.
So without further ado, here's my apple tartlet recipe:
Guest Post: Apple Tartlets from Ancestral Chef
- Preheat the oven to 350°F (175°C).
- Mix together all the crust ingredients in a mixing bowl using your hands until it becomes dough-like. Don't worry that the dough won't stretch or feels a bit crumbly.
- Get a small amount of the dough and place into each space in the muffin pan.
- Using your hands, spread the dough so that it forms a crust (it'll be a bit thicker of a crust than traditional tarts – just under ¼-inch thick).
- Bake in the oven for 15 minutes. Start to make the apple filling while the crust is in the oven.
- Leave to cool.
- Melt the coconut oil in a saucepan and add in all the other filling ingredients (apple slices, vanilla extract, spices and optional honey).
- Let the apple cook for 20-30 minutes until it's very soft.
- Pour the apple filling into a bowl to cool for 10 minutes.
- Spoon the apple filling into each tartlet crust so that it's level with the top of the crust. Then take 5-6 individual slices of apple for each tartlet and layer then in a cascade on the top covering the filling. Place the last slice facing the other way (see photo below).
- Grate some fresh lemon zest on top for garnish.
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