Phenomenal Phoods

Cranberry Apple Tarts

Ingredients:

For the crust:

• 1 ½ cup gluten free flour
• 1 teaspoon baking powder
• 1 teaspooon cinnamon
• ¾ cup sugar or coconut sugar
• ¼ cup coconut oil
• ¼ cup maple syrup
• 1 teaspoon vanilla bean paste
• 1 teaspoon almond extract
• 1 cup almond flour
• ½ cup vegan butter, cubed

For the filling:

• 1 cup cranberries
• 1 tablespoon maple syrup
• 2 Granny Smith apples, cored and thinly sliced
• 2 Honeycrisp apples, cored and thinly sliced
• Vegan caramel sauce, for topping

Instructions:

For the crust:

1. Preheat oven to 350 degrees F.
2. Whisk together the flour, baking powder, sugar and cinnamon in a large bowl.
3. Add almond extract, coconut oil, maple syrup and vanilla bean paste and stir to make a paste.
4. Add cubed vegan butter and almond flour and use a fork or pastry blender to combine into a dough.
5. Divide evenly between 6, 4-inch tart pans or papers and use your hands or the back of a spoon to press evenly into each tart pan or paper.

For the filling:

1. Combine ¾ cup of the cranberries and the maple syrup in a small saucepan over medium heat. Cook until cranberries start popping, and a jam forms.
2. Spread a tablespoon of cranberry jam into the bottom of each tart.
3. Arrange sliced apples and remaining, uncooked cranberries on top.
4. Bake at 350 degrees F. for 40-45 minutes until the crust is golden brown, and the apples are cooked through. Serve warm with a drizzle of vegan caramel sauce.