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.
Serves 4
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.
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