Rustic Apple Tart

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Crust:

• 1 1/2 cups flour
• 1 1/2 teaspoons whole sugar
• 1/4 teaspoon salt
• 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons coconut oil
• cup ice water
• small bowl of milk
• pastry brush

Filling:

• 4 tart apples
• 2 tablespoons whole sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon honey
• 1 tablespoon unsalted butter, cut into small pieces
• 2 tablespoons coconut oil

Directions:

Crust:

Combine flour, sugar, salt, butter, and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together, and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve, core the apples, and slice them crosswise about 1/4 inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400 degrees F.

On a lightly floured work surface, roll out the pastry to a 12 x 12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes here!

No-Bake, Strawberry Custard Tart

Servings: 12
Preparation Time:  30 minutes

Ingredients:

CRUST:

• 1 cup pecan meal
• 1 cup cashew meal or almond flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil

FILLING:

• 1 pound strawberries (hulled)
• 1 cup cashew butter or macadamia butter
• 1/2 cup raw honey
• 1/2 cup coconut oil, melted
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract

Optional topping:
Chocolate chips

Directions:

CRUST:
Mix ingredients in a bowl. Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate) with about 1 inch up the sides.

FILLING:
Blend all ingredients in a blender until smooth. Pour into cheesecake pan.

Chill for at least 4 hours. Remove from pan and serve.

Optional:  Press chocolate chips into firm custard before removing from pan.

Store in fridge.

Jenny from Hendersonville, TN, just won $50 for this recipe and photo! Submit yours here.

No-Bake, Fruit Tart

Servings: 6
Preparation Time: 15 minutes

Ingredients:

Crust:

• 1 cup raw macadamia nuts, pecans, or walnuts
• 1/4 cup dates, pitted
• 1/8 cup dried coconut

For the custard:

• 2 cups chopped cashews, or pine nuts soaked for at least 1/2 hour
• 1/2 cup lemon juice (or lime juice)
• 1/2 cup honey, I use raw.
• 1/2 cup coconut oil
• 1 teaspoon vanilla
• 1/4 teaspoon sea salt

Topping:

• fruit of choice

Directions:

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of a removable-bottom tart pan. Press crust onto the coconut. This will prevent it from sticking.

To make the custard, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, and sea salt (if using). Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until semifirm. Remove the tart from the freezer and decorate with fruit of your choice. I use strawberries, kiwi, blueberries, and any other organic berry I can get my hands on.

Place back in the freezer another 10–20 minutes until firm.

Serve.

Recipe and photo submitted by April, Las Vegas, NV.

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