Fruit isn't a good idea for diabetics, due to its sugar content. But these tarts only contain a tablespoon of apples each, and so do not impact blood glucose levels much. Of course, they are gluten free also.
I then modified the recipe to make sweet tarts.
Once you have made the pastry, chill it for 2 hours to make it firmer, as it is quite soft and can be difficult to handle. Don't roll the pastry out too thin or it will tear. I got 22 tarts from this quantity of pastry. I also lined the patty cake tins with silicon baking paper individually. It's a bit fiddly, but then you can be assured that the tarts will not stick to the tin.
I used tinned pie apples - about 1 tablespoon of apples per tart.
Then, sprinkle the crumble layer on top of the apples.
Crumble-In food processor, whiz 30 grams of pecans until finely chopped. Add 50 grams of almond meal and 2 tablespoons of butter and whiz until it resembles biscuit crumbs. Hand mix in 20 grams of organic unsweetened coconut shreds, 20 grams of almond flakes and 1 tablespoon of xylitol.
Bake in a moderate oven for about 30 minutes until golden.
These were delicious with my home made vanilla bean ice cream. Will post the recipe for that next time. Santa Claus gave me an ice cream maker for Christmas.