Blueberry Tartlets

Instructions

1. In a skillet combine 1 Tbsp. of the maple syrup, the lemon juice, arrowroot, and lavender. Bring to a gentle boil. Add blueberries. Simmer 3 to 4 minutes or until mixture thickens, stirring occasionally. Let cool.
2. Preheat oven to 350°F. Line the bottoms of 12 silicone muffin molds with parchment. For crust, in a food processor place oats, ½ cup flour, the 2 Tbsp. cashews, and the salt. Cover and process to a fine meal. Add ¼ cup of the maple syrup and 1 tsp. of the vanilla. Cover and pulse until dough starts to cling together.
3. Spoon 1 Tbsp. of the crust mixture into each muffin mold, pressing into the bottom and up sides of molds to make a ¼-inch-thick crust. If mixture is too sticky to work with, moisten your fingers with water while working. Bake 20 to 30 minutes or until slightly brown around edges. Cool in molds about 15 minutes. Remove crusts from molds, leaving parchment attached to bottoms.
4. For filling, in a bowl soak the remaining ½ cup cashews in ½ cup hot water 20 minutes. Drain and transfer cashews to a blender. Add pears, the remaining 1 Tbsp. maple syrup, and the remaining ½ tsp. vanilla. Cover and blend until smooth, scraping down sides of blender as needed. Spread a spoonful of filling into the base of each tart crust. Place the tarts on a tray; cover and chill 4 to 6 hours.
5. Just before serving, top each tartlet with a spoonful of the Blueberry-Lavender Topping.