Print    Print to PDF

By Laura Moore of Conscious Kitchen (Published: Jan 1, 2003)

Directions:

In a medium-size mixing bowl, combine the flour and sea salt. Cut in the coconut butter with a pastry cutter or two butter knives, working until it becomes a mealy consistency. Whisk the rice syrup and apple cider vinegar into the cold water. Pour this liquid over dry ingredients and mix in with a fork to form a thick dough.

Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a half inch thickness; use a three to four inch diameter cookie cutter to punch out 10 or 12 pastry rounds, then transfer into the wells of a lightly greased tart or muffin tin. Press any broken pieces together with your fingers to seal. Use a fork to prick several holes in bottom of finished tart shells, place into preheated oven and bake for 15 minutes.
Mix together the finely chopped apples, raisins, sucanat, soymilk, arrowroot powder, cinnamon and nutmeg. Remove muffin tray from oven and distribute the apple raisin mixture evenly among the tart shells. Return to oven, reduce heat to 350 degrees and bake for another 15 minutes, or until filling is set and golden brown. Remove from oven and allow to cool before devouring! Yum!

This recipe makes 10-12 medium size tarts and can easily be doubled by doubling all the ingredients and following the same directions.

Variations: Add 1/4 cup chopped walnuts or pecans to apple mixture or use dried cranberries instead of raisins.