Go Back
+ servings
Mini apple tarts made with spiralized apples ready for a snack or dessert

Spiralized Mini Apple Tarts

Course: Dessert
Cuisine: American
Keyword: Fall Fruits
Difficulty: Easy
Number of Ingredients: 7
Prep Time: 10 minutes
Standing Time: 30 minutes
Servings: 6 Tarts
Calories: 371kcal
Author: Marilyn
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.
Print Recipe


  • 6 pitted soft dates
  • 2 cups raw walnut halves or pieces
  • 1/4 tsp kosher salt divided
  • 3 tbsp raw agave nectar divided
  • 4 crisp tart apples (such as Cameo or Cortland), peeled, cored and ends cut flat
  • 1/2 tsp ground cinnamon
  • Pinch ground nutmeg
  • 2 tsp freshly squeezed lemon juice


  • 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.
  • 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.
  • Using a spiralizer, cut apples into thin strands. Alternatively, you can chopped apples into small chunks.
  • 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.
  • Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.


Variation: 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.


Calories: 371kcal | Carbohydrates: 36g | Protein: 6g | Fat: 26g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 348mg | Fiber: 6g | Sugar: 25g | Vitamin A: 66IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg