Mini Apple Tarts
- 1/4 cup millet flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 3 tablespoons sugar, divided
- 1/8 teaspoon salt
- 4 tablespoons cold butter, cut in chunks
- 1-2 tablespoons water
- 1 medium apple
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Preheat the oven to 375ºF. Grease four 4-inch tart pans.
- Whisk together the millet flour, coconut flour, tapioca starch, 2 tablespoons sugar, and salt in a medium bowl. Place in the bowl of a food processor. Add the butter. Pulse a few times to distribute the butter throughout. Add the water a little at a time while pulsing until the dough looks crumbly. Press into the tart pans.
- Thinly slice the apple and place in a medium bowl. Toss with the remaining tablespoon of sugar, cinnamon, and cloves. Layer the apple into the tart shells.
- Bake for 45 minutes. Remove and set on a cooling rack. Allow to cool completely before removing from pans.
The trick to forming the tart crust is to start with the sides. Press all the way around the edges, then do the bottom.
I ended up ripping each of my apple slices in half so that they were short enough to layer nicely. There seems to be a multitude of ways to layer fruit into a tart, and I am not very adept at it, so you might come up with a better way.