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Spiralized Fruit Tarts

By Marilyn Haugen & Jennifer Williams

Spiralized Fruit Tarts

Spiralized Fruit Tarts

from 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams

While I often think of tarts as a dessert item, I love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.


·       Food processor

·       6-cup muffin pan, cups lined with plastic wrap


6          pitted soft dates          6

2 cups raw walnut halves or pieces  500 mL

1⁄4 tsp kosher salt, divided     1 mL

3 tbsp  raw agave nectar, divided      45 mL

4          crisp, tart apples (such as Cameo      4

            or Cortland), peeled, cored and ends cut flat

1⁄2 tsp ground cinnamon        2 mL

Pinch   ground nutmeg            Pinch

2 tsp    freshly squeezed lemon juice 10 mL


1.         In food processor, combine dates and walnuts; process until crumbly and sticky. Add a pinch of salt and 1 tbsp (15 mL) agave nectar; process until dough forms a ball.

2.         Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust. Refrigerate.

3.         Using a spiralizer, cut apples into thin strands.

4.         In a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice. Let stand for 30 minutes or until apples are softened to desired consistency.

5.         Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.



Substitute firm pears (such as green or red Anjou) for the apples. Or use a combination of apples and pears. You will need 4 fruits total.

In place of the muffin pan, you can use four 3- by 1-inch (7.5 by 2.5 cm) mini tartlet pans. Divide the dough into four equal pieces and press one piece into the bottom and all the way up the sides of each tartlet pan.