Servings: 8

The Base: subheading: The Base:
210 grams almond flour 210 grams almond flour
70 grams coconut flour 70 grams coconut flour
55 grams unsalted butter 55 grams unsalted butter
2 large eggs 2 large eggs
 
The Filling: subheading: The Filling:
3 small Granny Smith apples, peeled, cored & sliced 3 small Granny Smith apples, peeled, cored & sliced
2 Tbsp Water 2 Tbsp Water
1 piece stick cinnamon 1 piece stick cinnamon
1 tsp rum or sherry 1 tsp rum or sherry
zest of 1 lemon zest of 1 lemon
1 tsp lemon juice 1 tsp lemon juice
 
The Topping: subheading: The Topping:
1 Tbsp milk kefir yoghurt or buttermilk or plain Greek yoghurt 1 Tbsp milk kefir yoghurt or buttermilk or plain Greek yoghurt
1 large egg 1 large egg
Ground Cinnamon Ground Cinnamon

The Base: subheading: The Base:
Melt the butter. When cool, whisk in the eggs.
Mix the almond & coconut flour with the butter-egg mixture till it forms a smooth ball.
Cover the dough with plastic wrap or parchment paper. Put into the fridge for 30 minutes so that it’s easier to line the paper cups.
OR press the soft dough into parchment paper cups or mini cheesecake pans.
Bake the tartlet shells @ 180* C for about 15 minutes. Do not let them brown.
The filling: subheading: The filling:
While the tartlet shells are baking, cook the apples.
Bring the sliced apples to a gentle boil in water and stick cinnamon.
Simmer till cooked, but not too soft. All the liquid would have evaporated.
Allow apples to cool.
Add lemon zest, lemon juice and rum or sherry.
When tartlet shells are baked, fill them gently with apple slices.
The Topping: subheading: The Topping:
Beat the egg, kefir or buttermilk or yoghurt till well mixed.
Cover the apples with the eggy mixture.
Dust lightly with cinnamon.
Bake @ 180* C for 10 minutes or till set and lightly brown.

I did not add any sugar or sugar substitute as I am trying to reduce my carbs.  I did not add any sugar or sugar substitute as I am trying to reduce my carbs.
If you like your dessert a bit sweet, feel free to add sugar or honey, to your desired taste, to either The Base, The Filling and/or the Topping.  If you like your dessert a bit sweet, feel free to add sugar or honey, to your desired taste, to either The Base, The Filling and/or the Topping.
I only baked 6 tartlets. The rest of the dough is wrapped and in the fridge.  I only baked 6 tartlets. The rest of the dough is wrapped and in the fridge.
My husband ate 3 on the same day and I gave my neighbour 2. Guess who had only 1. That’s right - moi!  My husband ate 3 on the same day and I gave my neighbour 2. Guess who had only 1. That’s right - moi!
They were really delicious and we did not miss the sugar at all.  They were really delicious and we did not miss the sugar at all.
I’m going to make these again soon. Perhaps I’ll make mini milk tarts, cheesecakes or even, savoury quiches.  I’m going to make these again soon. Perhaps I’ll make mini milk tarts, cheesecakes or even, savoury quiches.
Unfortunately, there are no pics to share as they were gone in no time!  Unfortunately, there are no pics to share as they were gone in no time!