Cinnamon Pistachio Apple Tartlets {RAW}

Lately, I've been slacking in the new recipes area of my life. I have not had any time to site and 'create' which is actually really sad {in fact my 7 month old is SCREAMING at the top of his lungs right now and I had better go get him}. It's my favorite time of the week/month! Anyways, I did come across this recipe while reading some Gliving.com articles yesterday. 

Look how amazing this pie is! I wonder if it's as good as it looks. Please, if you have time and are excited about it, try this recipe and let me know. I'm dying to try it myself. 

Serves about 2 people

You Need

For the Filling

• 2 Cups walnut flour
• 1 Tsp cinnamon
• ⅔ Cup honey
• 1 Tsp cocoa butter, melted
• 2 Apples thinly sliced and tossed with lemon juice to preserve color
• 4 Tbsp pistachios soaked & dried crushed
• Pinch of Pink Himalayan pink sea salt

 For the Puff Pastry

• 1 cup almond flour 
• 1 Tbsp sunflower butter
• ½ cup pure water
• 1 Tsp nutritional yeast
• Pinch of Pink Himalayan pink sea salt

 Method

Step 1. Sift the almond flour and salt together in a medium size bowl. Mix in the sunflower butter into the almond flour until the mixture resembles coarse cornmeal.

Step 2. Make a well in the center of the mixture and add all the warm water & yeast at once. Using a rubber spatula or your fingers, gradually draw the almond flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking.  Wrap up the detrempe in a clean film and leave in the fridge for 2 hours. Then turn the detrempe out onto a lightly floured surface. Knead dough a few times by hand, rounding it into a ball followed by rolling the dough to fit into your small tartlet cases.

Step 3. Mix the entire filling in a medium size bowl except the apples and the pistachios with a wooden spatula until slightly doughy. Divide and pour the filling onto your 2-tartlet cases. Present your sliced apples which ever way you like or as seen on the photo. Dehydrate up to 12 hours at 115 digress F. Sprinkle the crushed pistachios. 

Step 4. Garnish with a sprinkle  of crushed pistachios and a drizzle of honey and serve.