- 2 tablespoons maple syrup
- 2 tablespoons + 2 teaspoons butter
- 2 large apples tart (3 cups when sliced)
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- ½ cup oats
- ½ cup pecans
- 4 medjool dates, chopped
- 1Preheat the oven to 375° F. Place 1 teaspoon of butter and 1 tablespoon of maple syrup into each of the 2 small pie tins. Put these on a baking sheet in the oven and allow the butter to melt and the syrup to begin to bubble, about 5 minutes.
- 2In a food processor, combine the oats, pecans, dates and remaining 2 tablespoons butter. Using a pulse action, grind the mixture to an even consistency. Set aside.
- 3Quarter and core the apples, then cut each quarter lengthwise into thin slices. In a small mixing bowl, toss the apples with the lemon juice and cinnamon.
- 4Arrange an overlapping layer of apple slices in the bottom of each pie tin, on top of the melted butter mixture. Once the decorative layers are in place, divide the remaining apple slices between the two tins, pressing the slices down so they are about even with the top of the tins. These slices do not need to be arranged neatly, just put right in the pan.
- 5Divide the nut crust mixture into two equal portions and carefully distribute it on top of the apples in the two tarts. Using the palm of your hand, smooth out and press down the crusts so they are even and so that the apples are pressed snugly into the tins.
- 6Place the tarts on a baking sheet in the center of the preheated oven. Bake for about 45 minutes or until the crust has begun to brown and a knife inserted into the tarts reveals that the apples are tender. Remove from the oven and set aside for about 15 minutes.
- 7Place a serving plate over each of the tarts and then holding both plate and pie tin, quickly invert the tart so that it turns out onto the plate. Serve warm or at room temperature.