Pluot Tartlets (GF)

Ingredients

• 4 cups pluots, organic
• 4 small tortillas, gluten free, low sodium
• 1 tsp cinnamon
• 1 tsp extra virgin olive oil, 100% first cold pressed, unrefined
• 1 tbsp. fresh squeezed orange juice, unsweetened
• 2 tsp balsamic vinegar, organic

Instructions

1. Wash and slice pluots and place in a small saucepan.
2. Add cinnamon, balsamic vinegar, and orange juice.
3. Bring to boil and immediately turn down heat to simmer.
4. Let simmer for 10 - 15 minutes while you prepare tortillas to allow pluots to release natural sugars.
5. Lightly coat tortillas with EVO using a pastry brush.
6. Sprinkle with cinnamon.
7. Lightly coat insides of 4 medium ramekins with EVO.
8. Using fingers to fold and pinch edges, line each ramekin with one tortilla cinnamon side out to create mini pastry shells.
9. Divide pluots evenly among for ramekins and sprinkle tops with extra cinnamon.
10. Bake tartlets in 350° oven until tortillas are browned and crisp and filling bubbles. About 20 mins.
11. Serve warm or chilled with dairy-free ice cream or coconut whipped cream.

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