Apple pecan date caramel tart
Have you ever created a recipe out of necessity—and then realized it was exactly what you were craving all along?
That’s how this apple tart came to life. Not from a fancy plan, but from a simple moment: I had a big bowl of apples that were quickly heading past their prime. I stared at them, thinking, “What can I make that’s wholesome, comforting, and uses what I already have?” An apple tart felt like the perfect solution.
But this recipe isn’t just about apples or cravings—it’s about intention.
Why I Never Waste Food? As someone who grows food, I have a deep respect for the effort it takes to bring ingredients from seed to table. Food is not just nourishment—it’s labor, time, and care, often invisible to those who only see the final product on a grocery shelf.
Throwing away food is something I avoid at all costs. It’s not only a waste of money—money we all work so hard to earn—but also a major contributor to environmental damage.
Globally, food waste is responsible for massive greenhouse gas emissions. From production and transport to the methane released when food rots in landfills, the carbon footprint of wasted food is staggering. So, if you buy it—eat it. Repurpose it. Share it. Compost it if you must. But don’t let it end up in the trash.
The Birth of This Tart (and Why It’s So Special)
This tart is a reflection of my food philosophy:
✅ Use what you have
✅ Respect the ingredient
✅ Make it work for your body
The tart crust is made with almond flour and coconut oil—naturally gluten-free and anti-inflammatory. The filling is packed with real apples, grated with the peel for extra fiber and nutrients. And the date caramel? Pure magic. Sweet, deep, and made without a drop of refined sugar or dairy.
The result is a tart that’s:
✔ Sweet and tart
✔ Crunchy and tender
✔ Nourishing and hormone-friendly
✔ Free of gluten, dairy, and refined sugar
✔ And honestly… better than most conventional desserts
So next time you find yourself with aging fruit or odds and ends in your kitchen, see it as an invitation. What can you transform? What can you save? What delicious thing is waiting to be created?
This tart is a reminder that cooking doesn’t always start with a recipe—it often starts with awareness. With curiosity. With a desire to honor the food in front of you.
And when that happens, it’s not just cooking. It’s a love letter to your body, your planet, and the people who grow your food.
RECIPE
Ingredients
Tart crust
2.5 cups almond flour
1 egg/vegan egg/flax egg
1/4 cup melted coconut oil or MCT oil
1/4 tsp pink Himalayan salt
1/4 tsp cardamom powder
1 Tbsp brown coconut sugar
Date caramel
20 organic Medjool dates soaked
2 Tbsp salted peanut butter or nut butter of choice
1 Tbsp MCT oil
1/2 cup date juice from soaked dates
1 Tbsp seedless tamarind paste
Apple filling
6 organic Fuji apples, with peel on
1 tsp coconut brown sugar
1/4 tsp cinnamon powder
*Pecans as needed for decorating
Instructions
Soak the dates for 30 minutes in hot water;
Make the crust;
Tart crust
Mix all the ingredients into a dough;
Add a layer of parchment paper in a tart pan, spread the dough evenly to form a crust, and poke with a fork;
Bake the tart for 12 minutes at 350F;
Allow it to cool before adding the caramel;
Make the caramel;
Date caramel
Soak the dates for 30 minutes in hot water, and squeeze out the excess water but don't throw the water/juice away. Measure 1/2 cup of date juice and add to the other ingredients;
Add the dates and the rest of the ingredients to a blender, and blend on high speed until smooth caramel forms. Add more of the date liquid as needed to blend everything smoothly;
Set the caramel aside and make the apple filing;
Apple filling
Grate the apples, including the skin;
Squeeze out the apple juice as best as you can, use the pulp for the filling, and drink the juice;
Mix the apple pulp with brown sugar and cinnamon, and set aside;
Make the tart
Set the tart crust and start layering fillings;
Add 3 parts of the caramel inside the tart crust, and keep 1 part for decorating;
Add the apple filling on top of the caramel in an equal layer;
Decorate with pecan nuts and the rest of the caramel into your desired pattern;
Bake at 350F for another 20 minutes;
Allow the tart to cool off before slicing.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana