Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:12Yield:12 tartsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:12Yield:12 tarts
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:12 tarts
Yield:
12 tarts
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupchopped pitted dates1cupboiling water1½cupspecans, toasted and finely ground1½cupsoat flour (see Tip)⅓cupmelted butter½teaspoonsalt1cupapple cider3mediumapples, peeled and chopped½teaspoonground cinnamon1teaspoonvanilla extract1tablespooncornstarch
Cook Mode(Keep screen awake)
Ingredients
1cupchopped pitted dates
1cupboiling water
1½cupspecans, toasted and finely ground
1½cupsoat flour (see Tip)
⅓cupmelted butter
½teaspoonsalt
1cupapple cider
3mediumapples, peeled and chopped
½teaspoonground cinnamon
1teaspoonvanilla extract
1tablespooncornstarch
DirectionsPreheat oven to 350 degrees F. Coat a muffin pan with cooking spray.Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes. Drain the dates, reserving 1/4 cup soaking liquid. Place half the dates in a food processor (reserve the rest for the filling). Add pecans, oat flour, butter, salt and the reserved soaking liquid; pulse until combined. Firmly press 2 generous tablespoons of the mixture into the bottoms and up the sides of each muffin cup. Bake until set, but not browned, 10 to 12 minutes. Let cool in the pan on a wire rack for 15 minutes.Meanwhile, place cider and the reserved dates in a blender or food processor; blend until mostly smooth. Transfer to a medium saucepan; add apples and cinnamon. Bring to a simmer over medium-high heat; reduce heat to maintain a simmer and cook, stirring often, until the apples are mostly tender, 12 to 15 minutes. Remove from heat; stir in vanilla and cornstarch.Using about 2 tablespoons filling for each tart, divide the filling among the crusts. Bake until the crust is browned on the edges and the filling is hot, 12 to 15 minutes. Cool the tarts in the pan on a wire rack for at least 20 minutes. Run a sharp knife around the edges and remove the tarts from the pan.TipsTo make ahead: Store tarts in a covered container at room temperature for up to 1 day.Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: Eatingwell.com, October 2018
Directions
Preheat oven to 350 degrees F. Coat a muffin pan with cooking spray.Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes. Drain the dates, reserving 1/4 cup soaking liquid. Place half the dates in a food processor (reserve the rest for the filling). Add pecans, oat flour, butter, salt and the reserved soaking liquid; pulse until combined. Firmly press 2 generous tablespoons of the mixture into the bottoms and up the sides of each muffin cup. Bake until set, but not browned, 10 to 12 minutes. Let cool in the pan on a wire rack for 15 minutes.Meanwhile, place cider and the reserved dates in a blender or food processor; blend until mostly smooth. Transfer to a medium saucepan; add apples and cinnamon. Bring to a simmer over medium-high heat; reduce heat to maintain a simmer and cook, stirring often, until the apples are mostly tender, 12 to 15 minutes. Remove from heat; stir in vanilla and cornstarch.Using about 2 tablespoons filling for each tart, divide the filling among the crusts. Bake until the crust is browned on the edges and the filling is hot, 12 to 15 minutes. Cool the tarts in the pan on a wire rack for at least 20 minutes. Run a sharp knife around the edges and remove the tarts from the pan.TipsTo make ahead: Store tarts in a covered container at room temperature for up to 1 day.Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Preheat oven to 350 degrees F. Coat a muffin pan with cooking spray.
Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes. Drain the dates, reserving 1/4 cup soaking liquid. Place half the dates in a food processor (reserve the rest for the filling). Add pecans, oat flour, butter, salt and the reserved soaking liquid; pulse until combined. Firmly press 2 generous tablespoons of the mixture into the bottoms and up the sides of each muffin cup. Bake until set, but not browned, 10 to 12 minutes. Let cool in the pan on a wire rack for 15 minutes.
Meanwhile, place cider and the reserved dates in a blender or food processor; blend until mostly smooth. Transfer to a medium saucepan; add apples and cinnamon. Bring to a simmer over medium-high heat; reduce heat to maintain a simmer and cook, stirring often, until the apples are mostly tender, 12 to 15 minutes. Remove from heat; stir in vanilla and cornstarch.
Using about 2 tablespoons filling for each tart, divide the filling among the crusts. Bake until the crust is browned on the edges and the filling is hot, 12 to 15 minutes. Cool the tarts in the pan on a wire rack for at least 20 minutes. Run a sharp knife around the edges and remove the tarts from the pan.
Tips
To make ahead: Store tarts in a covered container at room temperature for up to 1 day.
Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: Eatingwell.com, October 2018
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Nutrition Facts(per serving)228Calories15gFat23gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
