Dried Cherry Apple Tarts topped with a Cinnamon Pecan Streusel

apple cherry tart greenchefs 02 Dried Cherry Apple Tarts topped with a Cinnamon Pecan Streusel

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Dried Cherry Apple Tarts topped with a Cinnamon Pecan Streusel (raw)

Exactly what to Serve for a Sunday breakfast? How about warm healthy apple tarts fulled of a gooey sweet and tart cherry sauce and topped with a cinnamon pecan crunch. mmmmm … I like these, they choose any type of meal from morning meal, to treats, to luscious deserts served with raw caramel vanilla ice cream. With the beginning of the fall season, apples began to become bountiful almost everywhere, in every range and color. I knew I’d to find different ways to include these easy and traditional fruits into some dishes. In between these and my pomegranate apple pie, I can genuinely say that I like them better raw then in my baked apple pies. I never thought I’d say that, however they simply taste so fresh and preserve so much more of their flavor raw. It’s astonishing. The dehydrator softens them just enough, releasing their inner aromatic juice. But I also like them in a pie absolutely raw with no dehydration at all. Exactly what can I state, I just love apples. Cherries, apples, pecans, cinnamon, nutmeg. Oh yeah, attempt serving them with ginger tea for a warming buzz. Or drizzle some caramel or chocolate sauce on top.

Makes 8-10 small 4-5″ Round Tarts

For the Tart Crust:

2 Cup Almonds

1 Cup Walnuts

1/2 Cup Dried Coconut

1/2 Cup Dates

1/4 Tsp. Himalayan Salt

For the Sweet Cherry Sauce:

1/2 Cup Agava Syrup

1/2 Cup Dried Cherries

2 TB Lemon Juice

1/2 tsp. Cinnamon

For the Apple Dried out Cherry Filling:

4 to 6 Large Mixed Apples

1 Cup Dried Cherries

1 TB Lemon Juice

1 tsp. Cinnamon

1/4 tsp. Nutmeg

For the Cinnamon Pecan Streusel:

1 Cup Pecans

1/3 Cup Pitted Dates

1/2 tsp. Cinnamon

Pinch Sea Salt


For the Crust Beginning by making the crusts. Soak the pitted dates in water for 10-20 minutes. and afterwards drain the water. Add the dry nuts and dried out coconut and salt to your food processor and procedure until a powdery meal forms.
Then include the dates slowly while processing and stop when well incorporated. Divide this dough between the small tart pans and press into them. Lightly oil your tart pans with coconut butter, and then press the dough onto the bottom and sides of the pans. Location all of the tarts in your dehydrator and dehydrate for4-6hrs. on 110 degrees. Up until they’re good and dry and a little crunchy. A crisp crust goes best with apple.

For the Sweet Cherry Sauce Place all the ingredients in your blender and mix on high until well blended and smooth. Reserve.

For the Apple and Dried out Cherry Filling Choose a blend of apples such as Granny Smith, Fuji, Braeburn etc. Peel the apples and afterwards slice them very finely. Chop the thin pieces into bite size square pieces. In a medium or huge size blending bowl, include the apple pieces and the dried out cherries. Pour on leading the lemon juice, cinnamon and freshly grated nutmeg and mix well with a huge spoon. Next take your blender or food processor jar with the cherry sauce and pour it over the apple mixture. Toss well again to ensure it’s all gently covered with the cherry sauce.

Once the crusts are done dehydrating you’re visiting fill them with this blend. Scoop the mixture into each tart layer and fill to the leading smoothing it out. Next you’re visiting include the streusel topping.

For the Cinnamon Pecan Streusel In your food mill, process the pecans with the cinnamon and salt lightly up until a course dish types. Include the dates and process again extremely quickly simply until a course moist meal kinds. Sprinkle on top of the tarts uniformly. Now place all the tarts back in the dehydrator and dehydrate on 110 F for another 1-2 hrs.