Every year the Rosh Hashanah rolls around and suddenly apples and honey are all up in your business, making promises of a sweet new year. And what’s not to love about that?! Apples are in season, local honey is always delicious, and I for one am always game for an even better year than the one passing!
This new year is extra special because in a few short months, Simone of Zenbelly and I will be debuting our book baby, The New Yiddish Kitchen. Don’t worry, I will tell you much more about that if you aren’t already in the know but let’s focus on the dessert at hand first.
Apples and honey are seen in all sorts of variations, even down to just dippin’ the fruit straight into the honey. Apple cake is always a classic and apple kugels are known to pop up too, like this one. This year I decided to make an autoimmune friendly dessert for Rosh Hashanah because sometimes those tempting baked goods are enough to make us meshugah when we can’t eat the gluten and the dairy. These little Honey Apple Tartlets bring promises of a sweet new year without the fakakta stuff that makes some of us sick! I promise you won’t miss a thing!
Oh, and if you want a taste of an incredible more traditional apple cake, just like bubbe’s but better, be sure to head on over to Zenbelly’s blog where she is debuting her Rosh Hashanah treat just for you!
For the Filling:
- 1 medium sized apple, diced small (I used a pink lady)
- 2 tablespoons local honey
- 1/4 teaspoon cinnamon
- 1 teaspoon cooking fat like avocado oil, ghee, or coconut oil
- Optional: garnish with these honey crystals (which I find locally)
For the Crust:
- 1/2 cup coconut flour
- 1 tablespoons tapioca starch
- 1 tablespoon gelatin (the variety that congeals, I use THIS one)
- 1/3 cup sustainable palm shortening, melted
- 1 tablespoon pure maple syrup
- Pinch sea salt
- Note: if needed you can add a bit extra liquid like water or dairy free milk. This will be determined by the brand of coconut flour you use as some are “thirstier” than others. You should be able to handle the dough and press it into the tartlet reservoirs easily.
- Combine the filling ingredients in a small saucepan over medium/high heat
- Stirring occasionally, cook until the apples begin to soften, about 8-10 minutes
- Now preheat your oven to 350 and combine all the crust ingredients in a bowl, stirring well
- Divide the dough evenly among 6-7 reservoirs in your mini tartlet pan. (I use one similar to THIS)
- Press the dough into the tartlet molds, creating a dip in the center where you will fill your apple mixture
- Bake for about 8 minutes and remove from oven
- Spoon the apple mixture into the dough cups and bake for about 8 minutes more
- Remove from oven and garnish with honey crystals if desired