Triple Layer Apple Tarts

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Photo above: Triple Layer Apple Tarts

I was thinking of a new breakfast idea when I came up with this recipe. The idea of a Pop Tart came to mind. What could I do to make the Pop Tart healthy? I could have a pre-soaked or sourdough whole wheat crust and then I could use natural sweeteners with nuts and fruit!! Then I started experimenting and with the help of my family as testers, they gave this recipe the thumbs up. I thought about freezing some and then putting them into a toaster oven in the morning but I never have any left over to freeze! I think it would work and if you ever try this, let me know how they turn out.

CRUST:

Make cultured dough or sourdough crust. You can also use your own favorite whole grain crust but if you pre-soak or use sourdough, the grains become easier to digest and more nutritious.

Filling:

2 apples, chopped into small pieces

1/4 cup chopped raw walnuts or Crispy Walnuts

1/4 cup whole cane sugar (Rapadura or Sucanant)

1 teaspoon cinnamon

1/4 cup currant or raisins

Mix all the filling ingredients together in a bowl and set aside.

Roll out some dough (a ball about the size of your hands) on a floured surface until it is very thin and about 12" in diameter. Transfer to baking sheet that has been lined with unbleached parchment paper. Spread half the filling on top of the first layer of dough. Roll out the second layer of dough and place on top of the filling. Spread the rest of the filling on the second layer and top with a third layer of dough. Using your fingers, press the outside of the edges together to seal. Cut into 8 triangles (like cutting a pie) and split apart to allow for expansion during cooking. Bake at 350 degrees for about 30 minutes or until the pastry is lightly golden on top.

Photo above: Placing dough on top of filling.

Photo above: Cutting and spreading apple tarts apart before baking.

I like to serve these apple tarts with a kefir smoothie.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

Enjoy!

Lorraine

This recipe was shared on

Food Renegrade's, Ann Kroeker's, The Healthy Home Economist's, Traditional Tuesdays, 21st Century Housewife, Kelly the Kitchen Kop's, Simple Lives Thursday's, Life As Mom's, The Nourishing Gourmet's blogs.

Go back to Whole Grains or Sourdough

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What a wonderful idea! 
What a fantastic recipe! I like how you have made a healthy version of a processed breakfast treat! The ingredients sound so fresh and delicious too. I …

Oh heck I am so on this! 
I saw your teaser at Fight Back Friday and had to drop by. What a great post! Thanks for sharing it because I am so making this.

Yum! 
THis looks like a tastier and obviously healthier real food choice! Once I figure out my sourdough bread I will be making these! Thanks! Found you on …

Hearth and soul blog hop 
Three layer apple tarts looks delicious.love the use of sourdough. Thanks for sharing with Hearth and soul blog hop.

Great Idea! 
I've been wanting to find some good breakfast recipes that are truly healthy. I have to confess that I actually dreamed about toaster strudels last night... …

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