French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans [Vegan]

Indulge in these scrumptious apple tarts, ideal companions for savoring with your go-to drink.

Contents

Vegan French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Toasted Pecans Vegan French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans: Essential Ingredients Vegan French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans: A Sweet and Savory Delight

Vegan French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Toasted Pecans

Vegan French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans: Essential Ingredients

Three small Gala apples
1 tablespoon maple syrup
1 to 2 teaspoons of high-quality apple pie spice, either homemade or store-bought
1 tablespoon lemon juice

1/4 cup maple syrup
1 teaspoon apple pie spice
1 tablespoon lemon juice
Pinch of Himalayan pink salt
1/4 cup crushed roasted pecans

3 cups gluten-free flour mix
1/4 cup almond meal
1/4 cup arrowroot powder
1¼ cups cooled vegan butter
1/3 cup maple syrup
2 teaspoons pure vanilla extract
Three to four tablespoons of ice-cold water.

Vegan French Mini Apple Tarts with Caramelized Maple Syrup Glaze and Roasted Pecans: A Sweet and Savory Delight

Combine all ingredients in a compact saucepan and induce vigorous heat until a rolling boil is achieved.
Allow the mixture to simmer gently while stirring occasionally for approximately two minutes.
Remove it from the heat source and transfer the contents to a suitable small vessel or receptacle. Set aside.

Ensure that your apples are thoroughly washed and dried to remove any dirt, debris, or excess moisture.
Halve the item and then thinly slice each half, carefully trimming away any excess edges and extracting the core for a refined result.
Combine the sliced ingredients in a bowl with maple syrup and the remaining elements.
Let the dish cool slightly, then cover with a secure-fitting lid or press plastic wrap directly onto its surface before setting it aside.

Combine dry ingredients and cold butter in a food processor; process until the mixture resembles coarse crumbs by pulsing at regular intervals.
Combine the maple syrup with vanilla, re-emulsify the mixture, and gradually introduce the cold water while observing its consistency; stop when it forms a smooth, rounded ball.
Form a neat sphere with the remaining mixture.
Form the ball into a six-inch-long shape by rolling and shaping it with your hands on a suitable work surface.
Cut into six equal pieces. Arrange six balls symmetrically within the centre of each tart pan.
Gently press down on the dough with your fingers to create a flat surface.
Secure the plastic wrap by applying gentle pressure with the glass, gradually working your way towards the periphery to establish a consistent rim approximately one-quarter inch in thickness.
Carefully strip away the plastic wrapping and trim any surplus dough that has encroached upon the edges.
Press the edge gently with your fingertips to achieve a seamless finish.
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Preheat the oven to 350F.
Arrange apple slices in a harmonious fan pattern within each tart shell, carefully piercing the base with a fork beforehand. Begin by placing around 11-12 slices, gently folding the next one underneath the previous, repeating this process to create a visually appealing arrangement.
Bake for 20 minutes, then allow the treats to cool in their pans for approximately 15 minutes prior to removal.
Effortlessly drizzle a rich maple syrup glaze across the surface using a brush, then garnish with a sprinkle of toasted pecans for an indulgent touch.
Would you care to indulge in a scoop of creamy vegan ice cream?