Apple Tarts-- vegan, gluten free, yummy!

Who doesn't like apple tarts? These tarts are so sweet and tart and delicate, that they were the perfect thanksgiving dessert. We got the apples from a tree in my mother's yard. The flavour is machintosh but more sour. Spectacular. A full-bodied apple flavour that reminds me of apple orchards and childhood. Because of the sourness of the apples, I used more honey than I would normally. Perfection. Please adjust according to how tart your own apples are.

dough:

ingredients:

1/2 cup coconut sugar

1/2 tsp sea salt

1/2 tsp baking soda

2 tbsp arrowroot flour

2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)

2 tbsp evco

directions:
1. combine the ingredients, then set aside while you make the apple filling

apple filling:

ingredients:

6 cups  apples, cubed

1/2 cup honey (our apples were holy hannah sour -- really old fashioned tree apples from my mother's yard, the kind of apple flavour that screams 'apple'. If you use sweeter apples, reduce the honey! add lemon!

2 tbsp arrowroot flour

pinch of sea salt

1 tbsp ground vanilla

1 tbsp ceylon cinnamon


directions:

1. cube or dice the apples -- they were not sprayed, so I didn't peel them. Pretty!
2. combine the ingredients and stir well. Set aside. This will coax the secrets from the apples before you use the filling.

assembling the tarts:

directions:

1. preheat the oven to 345 and then do a little dance because you are happy and thankful

2. divide the dough into 24 equal pieces. Not being a savant, I just weighed mine and divided according to weight

3. prepare 24 silicone muffin cups (coconut oil is a good choice!)

4. roll out each piece of dough into a round just bigger than the muffin cup

5. put the dough into the muffin cups

6. scoop in 1/4 cup of the apple mixture into each dough-lined cup

7. spoon the remaining 'secrets' from the bottom of the bowl over each tart

8. bake at 345 for 45 minutes