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1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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2
In a large skillet, melt the butter over medium heat. Add the brown sugar, brown rice syrup, salt, cinnamon, and ginger. Stir together, then cook until bubbly, stirring constantly.
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3
Add the pecans, then cook 2 to 3 minutes, stirring constantly, until pecans are well coated. Spread the mixture onto the parchment-lined baking sheet.
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4
Bake the pecans 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes.
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5
Preheat oven to 375u00b0F.
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6
In a large bowl, combine the flour and sugar and then cut in the butter until the dough is crumbly, but holds.
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7
Roughly chop four rice cakes; mix into to the dough.
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8
In a 12-cup muffin tin, evenly shape the dough in each tin to form the tarts; place the tin in the freezer for 15 minutes.
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9
In a large saucepan, combine the apples, brown rice syrup, cinnamon, and ginger, then cook together until the juice from the apples is just released.
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10
Remove the muffin tin from freezer; divide the spiced apples evenly among the tarts.
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11
Bake for 25 minutes or until golden brown, rotating the pan in the oven every 10 minutes to ensure even baking.
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12
While the tarts are baking, finely chop the remaining rice cakes to make a crumble for garnish.
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13
Remove the baked tarts from the oven. Allow to cool in the muffin tin for a few minutes, then run a knife around each tart to remove from pan.
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14
To serve, garnish a tart with the crumble, then top with some candied pecans and a scoop of vanilla ice cream.
