My new toy right now is a spiralizer, so I’ve pretty much been spiralizing everything in sight.
Following my spiral theme, I made these fresh, fun Spiralized Apple Tartlets. These little tartlets are simple, raw, and fall-inspired, with apples and cinnamon inside and out . The crust is a sticky-sweet combination of dates and dried apples, with a, fuji-noodle filling and even more cinnamon. It’s fall now, so I don’t feel bad about going a little cinnamon crazy.
No spiralizer? If you don’t have a spiralizer, don’t quit reading. Believe it or not, apples, cinnamon, and coconut sugar still taste phenomenal together even if the apples aren’t shaped like spaghetti. Just dice them up and go along with me.
Juicify [jew-suh-fie] v. To add sugar to fruit and allow it to rest until the fruit releases sugars and everything melds together and gets all juicy and sweet and tender and enticing and…mmm
I think Mr. Webster should consider it 🙂
In this recipe, I let the apples juicify overnight. After a night of sugar-coated chilling, the apples were as soft and sweet as cooked apples, but with a fresher more balanced flavor. Fall perfection!
Spiralized Apple Tartlets
Process the dried apples in the food processor until they are in small pieces.
Add the dates and cinnamon and process until it forms a ball.
Press the dough into 3 tartlet pans (or muffin tins) lined with plastic wrap for easy removal.
Toss the apple noodles with the coconut sugar and cinnamon.
Refrigerate overnight for proper juicification.
The next day, assemble the tarts and enjoy.