Apple-Peach Tartlets with Mint-Infused Whipped Cream

For a few years I’ve wanted to make tarts, but I kept putting it off because it sounded and looked difficult. Yesterday and today I finally taught myself and found out it isn’t hard at all. After three batches I came up with a recipe I’m happy with. Here it is:

Serves 4-6



  • 1 1/4 cups whole wheat, oat or almond flour
  • 1/2 cup coconut oil, room temperature
  • 4 tablespoons plain Greek yogurt or sour cream


  • 3/4 cup dehydrated peach flavored apple flakes
  • 1/2 cups water
  • 3 large egg yolks
  • 3/4 cup plain Greek yogurt or sour cream
  • 3/4 cup honey
  • 1/4 cup whole wheat, oat or almond flour


  • 1/2 cup apricot preserves
  • 1 tablespoon juice from orange

Whipped Cream:

  • Fresh mint leaves
  • Whipping cream
  • Maple syrup


Preheat the oven to 375 degrees F.

To make the crust: Place the flour, butter, and sour cream/Greek yogurt in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan or (4) 4 1/2-inch tartlet pans with removable bottoms and 1/2-inch sides. Using a fork, prick holes into the dough and freeze dough for around 20 minutes.

Remove from freezer and bake for 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

To make the filling: Re-hydrate the apple flakes by pouring into boiling water and cooking on low for 1-2 minutes.

Combine the egg yolks, Greek yogurt/sour cream, honey, and flour and beat until smooth. Add the re-hydrated apples to custard mixture and stir to combine. Spoon apple custard mixture into pre-baked tart crust.

Baking: Place the tart pan(s) on a baking sheet and bake for about 1 hour–until the custard sets and is pale golden in color. Cover with tin foil if needed to keep the crust from getting too dark.

Transfer the tart pan(s) to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze: Combine the preserves and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

Final touches: Garnish with fresh mint and mint-infused whipped cream.


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