spiralized fruit tarts

i've already shared a delicious recipe for chicken & tangy peanut sauce over squash & carrot noodles from the new cookbook "150 best spiralizer recipes" by marilyn haugen & jennifer williams

as a follow up, i'm now introducing a way to use the spiralizer in dessert form. 
because as any human being knows, any good dinner, should also ultimately end with good dessert.
and this one is guilt-free which means you can enjoy it at breakfast, snack time, on a tuesday, basically whenever.
cheers, xo.

spiralized fruit tarts

6 pitted soft dates
2 cups raw walnut halves or pieces
1/4 teaspoon kosher salt, divided
3 tablespoons raw agave nectar, divided
4 crisp, tart apples, peeled, cored and ends cut flat
1/2 teaspoon ground cinnamon
pinch nutmeg
2 teaspoons freshly squeezed lemon juice

in food processor, combine dates and walnuts; process until crumbly and sticky.  add a pinch of salt and 1 tablespoon agave nectar; process until dough forms a ball.
divide dough in six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust.  refrigerate.
using a spiralizer, cut apples into thin strands.
in a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice.  let stand for 30 minutes or until apples are softened to desired consistency.
remove muffin pan from refrigerator remove tarts from and discard any liquid.  using tongs, divide apple strands among crusts, twisting them to fit.

Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold


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